The Oxford Companion to Sugar and Sweets
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The Oxford Companion to Sugar and Sweets by Darra Goldstein
The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors.
a 900-page sugar bible * Dagens Nyheter *
265 experts, including food historians, chemists, restaurateurs, cookbook writers and neuroscientists, explore the idea of the sweet from a multidisciplinary perspectiveThe Companion abounds with... curious theories and facts... Entertaining historical details sparkle. * Times Literary Supplement *
The Companion abounds with such curious theories and facts. Who knew, for example, that the familiar plastic flying toy known as the frisbee was named after the American bakery manager William Russell Frisbee, whose popular flat pies were sold in tin plates with his name imprinted in bold letter on the base? ... Such entertaining historical details sparkle in many of the entries. * Anna Katharina Schaffner, The Times Literary Supplement *
magnificent * Literary Review, Jonathan Beckman *
A wealth of knowledgeable authors have contributed to this entertaining and informative compendium, which is illustrated with beautiful pictures * Der Tagesspiegel *
A comprehensive reference work on the idea of the sweet, this is more than just a collection of sweets, it's an exploration into the human fondness for all things sweet and how it has shaped our language, art and cooking throughout history. * Fine Dining Lovers *
sheer brilliance! * AGA magazine *
Happy hours can be spent browsing, leaping around, tasting or gorging. From convent sweets, to dental caries, to sexual innuendo, theres more than just gobstoppers. It's impressive stuff. * Petits Propos Culinaires *
Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it never neglects the senses. Like the medieval subtleties that entertained royal diners with elaborate conceits, this book is playful, surprising, and always-captivating. * Heston Blumenthal *
265 experts, including food historians, chemists, restaurateurs, cookbook writers and neuroscientists, explore the idea of the sweet from a multidisciplinary perspectiveThe Companion abounds with... curious theories and facts... Entertaining historical details sparkle. * Times Literary Supplement *
The Companion abounds with such curious theories and facts. Who knew, for example, that the familiar plastic flying toy known as the frisbee was named after the American bakery manager William Russell Frisbee, whose popular flat pies were sold in tin plates with his name imprinted in bold letter on the base? ... Such entertaining historical details sparkle in many of the entries. * Anna Katharina Schaffner, The Times Literary Supplement *
magnificent * Literary Review, Jonathan Beckman *
A wealth of knowledgeable authors have contributed to this entertaining and informative compendium, which is illustrated with beautiful pictures * Der Tagesspiegel *
A comprehensive reference work on the idea of the sweet, this is more than just a collection of sweets, it's an exploration into the human fondness for all things sweet and how it has shaped our language, art and cooking throughout history. * Fine Dining Lovers *
sheer brilliance! * AGA magazine *
Happy hours can be spent browsing, leaping around, tasting or gorging. From convent sweets, to dental caries, to sexual innuendo, theres more than just gobstoppers. It's impressive stuff. * Petits Propos Culinaires *
Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it never neglects the senses. Like the medieval subtleties that entertained royal diners with elaborate conceits, this book is playful, surprising, and always-captivating. * Heston Blumenthal *
Darra Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat. She serves as the Series Editor for California Studies in Food and Culture (UCAL Press) and the Food Editor for Russian Life magazine. Goldstein is also a prolific author who has written or edited thirteen books, including four award-winning cookbooks.
| SKU | Unavailable |
| ISBN 13 | 9780199313396 |
| ISBN 10 | 0199313393 |
| Title | The Oxford Companion to Sugar and Sweets |
| Author | Darra Goldstein |
| Series | Oxford Companions |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Oxford University Press Inc |
| Year published | 2015-06-25 |
| Number of pages | 948 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |