Research Catalog

Title

The Oxford companion to food / Alan Davidson ; edited by Tom Jaine ; consultant editor, Jane Davidson ; research director, Helen Saberi ; illustrations by Soun Vannithone.

Author

Davidson, Alan, 1924-2003.

Publication

Oxford ; New York : Oxford University Press, 2006.

Items in the Library & Off-site

Holdings

Details

Additional Authors

Jaine, Tom.

Description

xxviii, 907 p. : ill. (some col.), maps; 29 cm.

Summary

From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

Subject

• Food > Encyclopedias
• Cooking > Encyclopedias
• Food habits > Encyclopedias

Genre/Form

Encyclopedias

Note

• Previous ed.: 1999.

Bibliography (note)

• Includes bibliographical references (p. [875]-898) and index.

Processing Action (note)

• committed to retain

Contents

Alan Davidson: a tribute -- Preface to the second edition -- Acknowledgments for the second edition -- Introduction -- Contributors -- Subject index -- Notes on using this book -- Oxford companion to food A-Z -- Maps -- Bibliography -- Index -- Picture acknowledgments.

ISBN

• 0192806815
• 9780192806819

LCCN

^^2006048602

OCLC

• 70775741
• SCSB-11424142

Owning Institutions

Harvard Library