The Oxford Companion to Food

The Oxford Companion to Food

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the best food reference work ever to appear in the English language ... read it and be dazzledBee 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 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 toFood 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 Companions 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 andfood, 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 NestlAc, and Louis Pasteur.In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.eel-pout The flesh of the eel is rich in fat, too much fat for some people although the problem is less if smoked eel (best from the ... this essay is about. ... A more exotic example is provided by A’ufs An la constantinopolitaine, a recipe given by Mrs Leyel and Olga Hartley ... This can be represented as an economical procedure for those with access to a free supply of rum. ... Preservation was by the exclusion of air, either by using fat or oil, or with an alkaline solution, or waterglass (aanbsp;...

Title:The Oxford Companion to Food
Author: Alan Davidson
Publisher:OUP Oxford - 2014-08-21

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