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.
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