The Oxford Companion to Food
(Sprache: Englisch)
"The Oxford Companion to Food" is a unique encyclopedic repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. The new edition...
Leider schon ausverkauft
versandkostenfrei
Buch
54.60 €
Produktdetails
Produktinformationen zu „The Oxford Companion to Food “
"The Oxford Companion to Food" is a unique encyclopedic repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. The new edition updates existing entries and the bibliography, and adds many new articles on topics that reflect the rapid development and universal relevance of food studies.
Klappentext zu „The Oxford Companion to Food “
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.
Autoren-Porträt von Alan Davidson
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 FoodProgramme' on Radio 4, and has participated in discussions of food on radio and television.
Bibliographische Angaben
- Autor: Alan Davidson
- 2006, 2. Aufl., 936 Seiten, Maße: 28,4 cm, Gebunden, Englisch
- Mitarbeit: Davidson, Jane; Saberi, Helen; Herausgegeben von Jaine, Tom
- Verlag: Oxford University Press
- ISBN-10: 0192806815
- ISBN-13: 9780192806819
Sprache:
Englisch
Kommentar zu "The Oxford Companion to Food"
0 Gebrauchte Artikel zu „The Oxford Companion to Food“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "The Oxford Companion to Food".
Kommentar verfassen