The Oxford companion to food

Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods tha...

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Tác giả chính: Alan Davidson
Tác giả khác: Alan Davidson; edited by Tom Jaine; consultant editor; Jane Davidson; research director; Helen Saberi; illustrations by Soun Vannithone
Ngôn ngữ:Undetermined
English
Được phát hành: Oxford,New York Oxford University Press 2006
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Trà Vinh
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100 |a Alan Davidson 
245 4 |a The Oxford companion to food 
245 0 |c Alan Davidson ; edited by Tom Jaine ; consultant editor, Jane Davidson ; research director, Helen Saberi ; illustrations by Soun Vannithone 
260 |a Oxford,New York 
260 |b Oxford University Press 
260 |c 2006 
300 |a 907 p. 
300 |b ill. 
300 |c 29 cm 
520 |a Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction 
650 |a Food; Cooking; Food habits 
700 |a Alan Davidson; edited by Tom Jaine; consultant editor; Jane Davidson; research director; Helen Saberi; illustrations by Soun Vannithone 
980 |a Trung tâm Học liệu Trường Đại học Trà Vinh