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Other titles in the Oxford Companion to Food series:

The Oxford Companion to Food

The Oxford Companion to Food Cover

 

Synopses & Reviews

Publisher Comments:

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia.

The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side.

Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food.

Synopsis:

A feast of information on foods from around the globe is provided in this useful authority that's packed with 2,650 delightfully written entries, including 39 feature articles on staple foods. 178 illustrations.

Synopsis:

Food historian and author Alan Davidson has written 80 per cent of this food reference book, with additional articles by over 50 specialist authors from as far afield as the Philippines, Norway, and Australia.

Description:

Includes bibliographical references (p. [867]-884) and index.

About the Author

Alan Davidson is a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired from the Diplomatic Service--after serving in, amongst other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador--to pursue a fruitful third career (his first was in the Navy in World War II) as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterranean Seafood. He and his American wife Jane live at World's End in Chelsea, London.

Table of Contents

Introduction


List of contributors


Note to the Reader


2650 alphabetically arranged entries


Bibliography


Listing of entries by subject


Index of alternate names and sub-topics


Product Details

ISBN:
9780192115799
Editor:
Davidson, Alan
Author:
Vannithone, Soun
Editor:
Davidson, Alan
Author:
null, Alan
Author:
Davidson, Alan
Author:
Davidson
Publisher:
Oxford University Press
Location:
Oxford :
Subject:
Reference
Subject:
Food
Subject:
Wine
Subject:
General Cooking
Subject:
History, Other | Cultural History
Subject:
Food and Wine
Subject:
Food & Wine
Subject:
Encyclopedias
Series:
Oxford Companion to Food
Series Volume:
1853
Publication Date:
19991202
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
178 line illus.
Pages:
912
Dimensions:
9.1 x 10.9 x 2 in 6.788 lb

Related Subjects

Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The Oxford Companion to Food
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Product details 912 pages Oxford University Press - English 9780192115799 Reviews:
"Synopsis" by , A feast of information on foods from around the globe is provided in this useful authority that's packed with 2,650 delightfully written entries, including 39 feature articles on staple foods. 178 illustrations.
"Synopsis" by , Food historian and author Alan Davidson has written 80 per cent of this food reference book, with additional articles by over 50 specialist authors from as far afield as the Philippines, Norway, and Australia.
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