Research Catalog
The Oxford companion to food
- Title
- The Oxford companion to food / Alan Davidson.
- Author
- Davidson, Alan, 1924-2003
- Publication
- New York, NY : Oxford University Press, 2014.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | TX349 .D36 2014 | Off-site |
Details
- Additional Authors
- Description
- xxx, 921 pages : illustrations; 28 cm
- Summary
- "Combining serious and meticulously researched fact with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalogue of food stuffs--biscuits named after battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean--and a richly allusive account of the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community ... There are entries on shifting concerns and attitudes such as convenience food, local food, and Mediterranean diet; new research on food and drugs, genetics, obesity, medicine; new trends such as foraging, fusion food, low temperature cooking; new cultural and sociological insights on topics such as etiquette, gastronomy, and food photography; and numerous entries on people of special significance within the world of food; among them Clarence Birdseye, Henri Nestle, and Louis Pasteur."--Jacket flap.
- Subject
- Genre/Form
- Encyclopedia
- encyclopedias.
- Encyclopedias
- Encyclopedias.
- Encyclopédies.
- Bibliography (note)
- Includes bibliographical references (p. [893]-921) and index.
- Contents
- The Oxford Companion to Food A-Z -- Bibliography -- Picture acknowledgements.
- ISBN
- 9780199677337
- 0199677336
- LCCN
- 2013957569
- OCLC
- ocn890807357
- 890807357
- SCSB-8934677
- Owning Institutions
- Princeton University Library