| Description |
xxx, 921 pages : illustrations ; 29 cm |
| Bibliography |
Includes bibliographical references (pages 893-921) and index. |
| Contents |
The Oxford Companion to Food A-Z -- Bibliography -- Picture acknowledgements. |
| Summary |
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 concern 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.--INSIDE FLAP. |
| Subject |
Food -- Encyclopedias.
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Cooking -- Encyclopedias.
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Food habits -- Encyclopedias.
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| Added Author |
Jaine, Tom, editor.
|
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Vannithone, Soun, illustrator.
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| ISBN |
9780199677337 (hardback) |
|
0199677336 (hardback) |
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