Your cart

Your cart is empty

Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries

Buy Now

The Oxford Companion to Food (Hardcover, 3rd Revised edition) Loot Price: R941
Discovery Miles 9 410
You Save: R239 (20%)
The Oxford Companion to Food (Hardcover, 3rd Revised edition): Alan Davidson

The Oxford Companion to Food (Hardcover, 3rd Revised edition)

Alan Davidson; Edited by Tom Jaine

Series: Oxford Companions

 (1 rating, sign in to rate)
List price R1,180 Loot Price R941 Discovery Miles 9 410 | Repayment Terms: R86 pm x 12* You Save R239 (20%)

Bookmark and Share

Expected to ship within 10 - 15 working days

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, 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 Clarence Birdseye, Henri Nestle, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.


Imprint: Oxford UniversityPress
Country of origin: United Kingdom
Series: Oxford Companions
Release date: August 2014
First published: October 2014
Authors: Alan Davidson
Editors: Tom Jaine
Dimensions: 282 x 227 x 48mm (L x W x T)
Format: Hardcover
Pages: 921
Edition: 3rd Revised edition
ISBN-13: 978-0-19-967733-7
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General
Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
Books > Food & Drink > General
LSN: 0-19-967733-6
Barcode: 9780199677337

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!