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"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.
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Previews available in: English
Subjects
Food, Food habits, Cooking, EncyclopediasShowing 1 featured edition. View all 1 editions?
Edition | Availability |
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1
The Oxford companion to food
2014, Oxford University Press
in English
- Third edition / edited by Tom Jaine ; illustrations by Soun Vannithone.
0199677336 9780199677337
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Table of Contents
Edition Notes
Includes bibliographical references (pages 893-921) and index.
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- Created July 18, 2019
- 8 revisions
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August 12, 2024 | Edited by MARC Bot | import existing book |
March 7, 2023 | Edited by MARC Bot | import existing book |
December 4, 2022 | Edited by ImportBot | import existing book |
November 2, 2022 | Edited by ImportBot | import existing book |
July 18, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |