The Oxford Companion to Food

The Oxford Companion to Food

Book - 2014
Rate this:
"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: Oxford, United Kingdom ; New York, NY : Oxford University Press, 2014
Edition: Third edition
ISBN: 9780199677337
0199677336
Branch Call Number: 641.3003 D2811o 2014
Characteristics: xxx, 921 pages : illustrations ; 29 cm
Additional Contributors: Vannithone, Soun
Jaine, Tom

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at SPL

  Loading...
[]
[]
To Top