The Oxford Companion to Food - Rilegato

Jaine, Tom

Rilegato

ISBN 10: 0192806815 ISBN 13: 9780192806819

Casa editrice: Oxford Univ Pr, 2006

Riassunto

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.

Su questo libro

Recensione:

Alan Davidson's masterly encyclopaedia is the only reference book you need. (The Times)

Far more entertaining, addictive and idiosyncratic than any reference book has a right to be. (Christopher Hirst, The Independent)

Monumental. (Christopher Hirst, The Independent)

There is no better way to stave off the winter blues than the second edition of Alan Davidson's The Oxford Companion to Food. Tom Jaine has taken over from the late Davidson and he is a worthy heir. This gem of food reference retains the wit, elegance, erudition and style that made the first edition so memorable. (Tom Parker Bowles, Mail on Sunday (Live - Night and Day))

Seriously fascinating (Cathy Pryor, Independent)

No kitchen should be without The Oxford Companion to Food 2nd Edition. An absorbing culinary reference book, worth its weight in foie gras. (Image magazine Ireland,)

Extraordinarily comprehensive and detailed. As a reference book it is unlikely to be surpassed but it is also a fun book to dip into and every page includes masses of startling and original information. (Tom Jaine, Country Landowner Magazine)

The Oxford Companion to Wine - like the Food Companion it is detailed, scholarly and endlessly fascinating. (Tom Jaine, Country Landowner Magazine)

essential reference guide (Daily Express)

Brilliantly original

L'autore:

Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic serivice - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books areNorth Atlantic Seafood and Mediterrranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.Tom Jaine is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, includingCooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes forThe 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 Food Programme' on Radio 4, and has frequently participated in discussions of food on radio and television.Jane Davidson is Alan Davidson's widow, and assisted him in his work, in particular as co-author ofDumas on Food. She has written many reviews of food books for Petits Propos Culinaires. She has also worked for the British Council.Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is co-author with Alan Davidson ofTrifle and The Wilder Shores of Gastronomy.

Su questa edizione

• Editore: Oxford Univ Pr
• Data di pubblicazione: 2006
• ISBN 10: 0192806815
• ISBN 13: 9780192806819
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 907