Journals Higher Education

£40.00

Hardback

Published: 21 August 2014

960 Pages | 200 line drawings

276x219mm

ISBN: 9780199677337


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The Oxford Companion to Food

Third Edition

Alan Davidson
Edited by Tom Jaine

Oxford Companions

  • Over 3,000 entries on every possible food, its history, cultural significance, and culinary usage
  • Third edition of this international bestseller, which won numerous prizes and accolades around the world when first published in 1999
  • Retains the original spirit of the book (and almost all of Davidson's writing) while reviewing, updating, and adding to the text
  • Almost 200 beautiful line drawings, which are enhanced by a two-colour text design

New to this Edition:

  • Includes over 40 new entries on topics such as anthropology and food, genetics and food, kitchens, Mediterranean diet, obesity, and sociology and food
  • Over 200 entries have been updated, including additives, cupcake, markets, and monosodium glutamate
  • New biographical entries on important personalities such as Henri Nestlé, Clarence Robert Birdseye, and Louis Pasteur
  • End-of-entry bibliographies have been reviewed and expanded
  • While Alan Davidson's superb prose has been preserved in full, hundreds of entries have been sensitively updated to ensure the Companion remains up to date and relevant to food studies today
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