The Oxford Companion to Food by Alan DavidsonThe Oxford Companion to Food by Alan Davidson

The Oxford Companion to Food

byAlan Davidson

Hardcover | August 11, 2014

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"the best food reference work ever to appear in the English language ... read it and be dazzled"Bee Wilson, New StatesmanFirst published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily livesof people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever.Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richlyallusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, andobesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, andLouis Pasteur.In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food his...
Title:The Oxford Companion to FoodFormat:HardcoverDimensions:960 pages, 10.87 × 8.62 × 0 inPublished:August 11, 2014Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199677336

ISBN - 13:9780199677337

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Table of Contents

Tom Jaine: Alan Davidson: A TributeTom Jaine: Preface to the Third EditionTom Jaine: Preface to the Second EditionAlan Davidson: IntroductionContributorsSubject IndexNote on Using this BookThe Oxford Companion to Food A-ZBibliographyAcknowledgements

Editorial Reviews

"A masterly work with a variety of voices, from the straightforward, almost dry to the the quirky and witty .... It's hard not to be awed by 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strongopinions." --Florence Fabricant, New Tork Times