Cover of: The Oxford companion to food by Davidson, Alan
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August 4, 2020 | History
An edition of The Oxford companion to food (1999)

The Oxford companion to food

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This edition was published in by Oxford University Press in Oxford.

Written in English

892 pages

"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.

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Cover of: The Oxford companion to food
The Oxford companion to food
1999, Oxford University Press
in English

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The Oxford companion to food

First published in 1999



Work Description

"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.

The Oxford companion to food

This edition was published in by Oxford University Press in Oxford.


Edition Description

"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.

Edition Notes

Includes bibliographical references (p. [867]-884) and index.

Genre
Encyclopedias.

Classifications

Dewey Decimal Class
641.3/003
Library of Congress
TX349 .D36 1999, TX349.D36 1999

ID Numbers

Open Library
OL6865767M
ISBN 10
0192115790
LC Control Number
00388324
OCLC/WorldCat
41834132
Library Thing
23861
Goodreads
946141

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August 4, 2020 Edited by ImportBot import existing book
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December 13, 2019 Edited by Clean Up Bot import existing book
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