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The Oxford Companion to Food (División Academic) - Softcover

Buch 7 von 14: Oxford Companions

Davidson, Alan

 
9780199677337: The Oxford Companion to Food (División Academic)
Softcover
ISBN 10: 0199677336 ISBN 13: 9780199677337
Verlag: Oxford University Press, 2014

Inhaltsangabe

The foremost food reference resource for study and home use.

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Über die Autorin bzw. den Autor

<br><strong>Alan Davidson</strong> was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a<br>fruitful second career as a food historian and food writer extraordinaire. Among his popular books are <em>North Atlantic Seafood</em> and <em>Mediterrranean Seafood</em>. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.<br><br><strong>Tom Jaine</strong> is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, including <em>Cooking in the Country</em>, <em>Making Bread at Home</em>, and <em>Traditional Country House Cooking</em>. He frequently writes for <em>The Times</em>, <em>The Guardian</em>, the <em>Sunday Telegraph</em>, the<br><em>Evening Standard</em>, and many magazines and journals. He was editor of <em>The Good Food Guide</em> from 1989 to 1994, has presented 'The Food Programme' on Radio 4, and has participated in discussions of food on radio and television.<br>

Von der hinteren Coverseite

First 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 to Food 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 Companion's 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 and food, 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 Nestlé, and Louis Pasteur.

Aus dem Klappentext

First 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 to Food 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 Companion's 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 and food, 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 Nestlé, and Louis Pasteur.

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Verlag
Oxford University Press
Erscheinungsdatum
2014
Sprache
Englisch
ISBN 10 
0199677336
ISBN 13 
9780199677337
Einband
Taschenbuch
Auflage
3
Anzahl der Seiten
960
Herausgeber
Jaine Tom
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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