The Oxford Companion to Food, Alan Davidson

The magnus opus of Alan Davidson

James Beard Foundation Book Award Winner

Second edition edited by Tom Jaine (2006)

Hardcover

Reduced in price

Dit boek is op voorraad in ons magazijn in Nederland en snel beschikbaar.
 

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique.

The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war.

The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community.

This second edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

'A food book for all time ... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower' — GOURMET

'Everyone seriously interested in food must own this book.' — NEW YORK TIMES BOOK REVIEW

'A road map to food with a truly global reach... For serious food historians, this will no doubt become an irreplaceable companion. For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretensions of your average gastronome, it will provide hours of amusement.' — TIME MAGAZINE

'lt is undoubtedly the most important encyclopedic volume about food published in our lifetimes.'— VOGUE

• A unique repertory of food and diet, food history, and culinary expertise- encompassing centuries of methods, traditions, personalities, well-known staples, and strange delicacies

• A beautifully illustrated new edition of the international bestseller, which won numerous prizes and accolades internationally

• 3,000 engaging entries on everything from meat and seafood, spices, fungi, fruit and vegetables, to the ethnic and national food cultures and the literature of food and cooking

• Hundreds of updates plus seventy-two new entries written by leading food writers from around the world, including Rachel Laudan, Harold McGee, and Bee Wilson 

Language: English

The Oxford Companion to Food, Alan Davidson (edited by Tom Jaine), a good copy with a few minor damages: a small tear in the dust jacket and also two minor damages to the flyleaf. See pictures. The book has therefore been reduced in price. Otherwise clean and in good and neat condition.
Oxford University Press, second edition, 2006, bound in hardcover with dust jacket, 28,4 x 22,5 x 4,5 cm, 907 pages
ISBN 0192806815

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