First published in 1999, the revolutionary Oxford Companion to Food 3e was an instant success and won prizes and accolades around the world. Its mixture of serious food history, culinary expertise, and entertaining serendipity, was and remains exceptional.
Interest in cooking, food, and the culture surrounding food has grown enormously in the dominant period, as has the study of food and food history. International societies, university departments, and academic journals have sprung up devoted to exploring the meaning of food in the daily lives of people around the world, together with an ever-increasing number of articles, programs, books, and websites in the general media dedicated to the discussion of food, making the Oxford Companion to Food more related than ever.
Already a food writing classic, Oxford Companion to Food, 3rd Edition, (PDF) integrates an exhaustive catalogue of foods, be they biscuits named after battles, body parts (from nose to tail, toe to cerebellum); divas or revolutionaries; or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly suggestive commentary on the culture of food, expressed in cookery and literature ebooks, or as dishes peculiar to a community or country.
While building on the Companion’s present strengths, Tom Jaine has taken the opportunity to update the ebook and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production, and perception, such as genetics and food, food and sociology, and obesity. New entries include terms like convenience foods, Ethiopia, drugs and food, 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 Henri Nestlé, Clarence Birdseye, and Louis Pasteur.
In its new 3rd Edition the Companion retains its place as the foremost food reference resource for study and home use.
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“the best food reference work ever to appear in the English language … read it and be dazzled” — Bee Wilson, New Statesman
978-1787855526, 978-0191040726, 978-0199677337
NOTE: The product only includes the ebook, Oxford Companion to Food, 3rd Edition in PDF. No access codes are included.
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