The Oxford Companion to Food 3/e
內容簡介
Over 3,000 entries on every possible food, its history, cultural significance, and culinary usage
  • Third edition of this international bestseller, which won numerous prizes and accolades around the world when first published in 1999
  • Retains the original spirit of the book (and almost all of Davidson's writing) while reviewing, updating, and adding to the text
  • Almost 200 beautiful line drawings, which are enhanced by a two-colour text design

    • New to this edition

    • Includes over 40 new entries on topics such as anthropology and food, genetics and food, kitchens, Mediterranean diet, obesity, and sociology and food
    • Over 200 entries have been updated, including additives, cupcake, markets, and monosodium glutamate
    • New biographical entries on important personalities such as Henri Nestlé, Clarence Robert Birdseye, and Louis Pasteur
    • End-of-entry bibliographies have been reviewed and expanded
    • While Alan Davidson's superb prose has been preserved in full, hundreds of entries have been sensitively updated to ensure the Companion remains up to date and relevant to food studies today
    'the best food reference work ever to appear in the English language ... read it and be dazzled'
    Bee Wilson, New Statesman

    First 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 lives of 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 richly allusive 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, and obesity. 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 Nestlé, and Louis Pasteur.

    In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

    Readership: The Oxford Companion to Food has had a wide and enthusiastic readership since its first publication in 1999, when a general interest in food, and in the academic study of food, was taking off. The new edition will appeal directly to both these groups, and to the burgeoning numbers of food professionals, that is to anyone with a serious interest in food.
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