Oxford Companion to Food 2e
| Author/s: | : | AUTHOR Alan Davidson 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 serivice - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterrranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture. EDITOR Tom Jaine is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, including Cooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes for The Times, The Guardian, the Sunday Telegraph, the Evening Standard, and many magazines and journals. He was editor of The Good Food Guide from 1989 to 1994, has presented 'The Food Programme' on Radio 4, and has participated in discussions of food on radio and television. CONSULTANT EDITOR Jane Davidson underpinned the author, her husband, during the twenty years he devoted to the first edition of this book. She was also translated and edited Dumas on Food with him. She was a founding partner of Petits Propos Culinaire, the innovative journal on food history, writing many of the book reviews, and a director of Prospect Books Ltd. She is trustee of the Sophie Coe Memorial Trust, and patron of the Oxford Symposium on Food and Cookery. RESEARCH DIRECTOR Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is the author of Noshe Djan: Afghan Food and Cookery, and co-author with Alan Davidson of Trifle. |
| ISBN-13: | : | 9780192806819 |
| Edition: | : | 2 |
| Publication date: | : | September 2006 |
| Origin: | : | OUP UK |
| Pages: | : | 976 |
| Binding: | : | Hardback |
| Dimensions: | : | 276 x 219 mm |
Price: R775.00
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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.
The new 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.
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.
The new 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.
Features
- Second edition of this international bestseller, which won prizes and accolades around the world when first published in 1999
- Alan Davidson famously wrote 80 per cent of the Companion, which was acclaimed for its wit as well as its contents; the second edition retains almost every word Davidson wrote, and takes care that new contributions continue in the same style
- New edition ensures that the Companion maintains its place at the forefront of an exciting new field
- Includes more than 70 new entries - on topics such as doggy bags, elephant, food in space, globalization, potluck, and television and food
- New entries written by some of the foremost contemporary food writers, including Rachel Lauden, Harold McGee, and Bee Wilson
- Hundreds of entries - from artichoke to wild rice - updated to take account of recent developments and changing food fashions
- Major bibliography now brought right up to date
- Almost 200 beautiful line drawings - now enhanced by a two-colour text design
Alan Davidson: A Tribute
Preface to the Second Edition
Introduction
Contributors
Subject Index
Notes on Using this Book
The Oxford Companion to Food A-Z
Maps of Food Migrations
Bibliography
Index
Acknowledgements
Around 175 line drawings
The Oxford Companion to Food has had a wide and enthusiastic readership since its first publication in 1999. Everyone eats - and most people prepare food - every day. No subject has such immediate and universal appeal. The Companion appeared at a time when a general interest in food, and in the academic study of food, was just beginning to take off. Since then both general and academic interest has only grown. The new edition of this acclaimed Companion will appeal directly to both these groups of readers, and to the burgeoning numbers of food professionals, that is to anyone with a serious interest in food.