The Oxford Companion to FoodOUP Oxford, 21 сент. 2006 г. - Всего страниц: 936 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. |
Другие издания - Просмотреть все
Часто встречающиеся слова и выражения
19th century acid Africa almonds America andthe Apicius apple Asia Athenaeus baked barley bean beef biscuit boiled börek bread Britain brown butter bythe cabbage cakes called capsicums cardamom cassava cheese chickpea Chinese chocolate coconut colour confectionery cooked cookery cookery books coriander countries couscous crab cream cuisine culinary cultivated cumin dishes dough dried dumplings eaten eating Eccles cakes edible eggs Elizabeth David English enzymes Europe European example fish flavour flour France French fried fromthe fruit green Hannah Glasse important Indian ingredients inthe isan itis kitchen known maize meat medieval Mediterranean milk mixture mushroom nuts ofthe onions onthe origin pastry pepper plant popular potatoes protein pudding recipes region rice roasted salt sauce sausages seeds sometimes soup species spices stew suchas sugar sweet syrup taste term texture thatthe tobe Tom Jaine tothe traditional usually varieties vegetables wheat witha yoghurt