The Oxford Companion to Food"the best food reference work ever to appear in the English language ... read it and be dazzled"Bee Wilson, New StatesmanFirst 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 livesof 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 richlyallusive 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, andobesity. 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 Nestle, andLouis Pasteur.In its new edition the Companion maintains its place as the foremost food reference resource for study and home use. |
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The Oxford Companion to Food
Avis d'utilisateur - Dawn Lowe-Wincentsen - Book VerdictFrom particular things to eat to cuisine, techniques, and ingredients, this tome delivers everything food. Most ingredient entries are organized by common rather than scientific names. The ... Consulter l'avis complet
The Oxford companion to food
Avis d'utilisateur - Not Available - Book VerdictThis outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere ... Consulter l'avis complet
Table des matières
i | 403 |
j | 423 |
k | 437 |
l | 453 |
m | 481 |
n | 545 |
w | 857 |
y | 881 |
z | 889 |
Bibliography | 893 |
Picture Acknowledgements | 922 |
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Expressions et termes fréquents
19th century acid Africa almonds America Apicius apple Asia baked barley bean beef biscuits boiled börek bread Britain brown butter cabbage cakes called cardamom cassava cheese chefs chickpea Chinese chocolate coconut colour cookery cookery books cooking coriander countries crab cream cuisine culinary cultivated cumin dishes dough dried dumplings eaten eating Eccles cakes edible eggs Eliza Acton Elizabeth David English enzymes Europe European example fish flavour flour flowers France French fresh fried fruit green Hannah Glasse hors d’œuvres important India Indian ingredients known maize meal meaning meat medieval milk mixture mushroom nuts onion origin pastry pepper plant popular potato protein pudding recipes region rice roasted salad salt sauce sausages seeds served shape slices sometimes soup species spices stew sugar sweet syrup taste term texture tion traditional tree usually varieties vegetables wheat wild yeast yoghurt
