The Oxford Companion to Food

The Oxford Companion to Food

Book - 2014
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"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.
Publisher: New York, NY :, Oxford University Press,, 2014.
Edition: Third edition
ISBN: 9780199677337
Branch Call Number: 641.303 Davidson
Characteristics: xxx, 921 pages :,illustrations ;,29 cm
Additional Contributors: Jaine, Tom - Editor
Vannithone, Soun


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Rebecca_Kohn Nov 30, 2017

One of my all time favorite reference books! Well written and detailed entries on ingredients and cultures. An example of what a reference book should be.


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