The Oxford Companion to Food by Alan Davidson
Twenty years in the making, here at last is the long-awaited magnum opus from one of the world's greatest authorities on the history and use of food and foodstuffs the world over. Food historian and author Alan Davidson has personally written an amazing 80 per cent of this unique work with additional articles by over 50 specialist authors from as far afield as the Philippines, Norway, and Australia. 2650 BRILLIANTLY READABLE A-Z ENTRIES over 40 feature articles highlighting staple foods of the world exquisite delicately drawn illustrations by laotian artist soun vannithone navigation chart to the companion theme- by-theme extensive bibliography the most wide-ranging coverage ever of foods and food products and how to use them from exotic vegetables and spices to edible fungi and fish of all kinds, from common-or-garden carrots to specialities, such as caterpillars, not for the squeamish famous cooked and prepared dishes and drinks from around the world with their main ingredients and method of preparation from cider, crocque-monsieur, and couscous to Sussex pond pudding, sherbet, and sonofabitch stew all the flavours, styles, and staples of national and regional cuisines, past and present, ranging from classical Greek and Roman, Inca, and Moghul cuisine to Parsi food and Jewish cookery, Cambodia, and Celtic feasting culinary terms, cooking techniques, and food science to enlighten amateur cook and professional alike from colour and curdling, to sushi and soffritto; from ice and irradiation, to listeria, and lactose intolerance the history of cookery books and food writers across 2000 years, including major surveys of English, French, Italian, German, Spanish, and American cookery books the place of food in culture and religion, through fasting and feasting, dietary laws and mythology, fast food and soul food, wedding meals and washing up
Davidson, Alan: - Dr Alan Davidson is a solicitor and barrister of the Supreme Court of New South Wales and of the High Court of Australia. He practised law for more than a decade before moving into academia full time. He was engaged as an Assistant Professor at Bond University, lecturer at Queensland University of Technology including acting Head of School, and Associate Dean at James Cook University before commencing at the University of Queensland in 1997, where he is the Director of Postgraduate Coursework Programs. He is a Fellow of the Institute of International Banking Law and Practice, a member of the Asia Advisory Council of the Institute, a member of the Council of International Standby practices (an international body reviewing and updating the International Standby Practices (ISP98)) and a member of the Banking Committee of the International Chamber of Commerce Australia. He regularly speaks at the conferences for the Institute in Hong Kong, Singapore and New York. He presents courses at the T. C. Beirne School of Law in International Trade Law, International Trade Finance Law, Banking Law and Electronic Commerce Law. He has been a visiting academic in the USA, Thailand, Singapore and China. His book The Law of Electronic Commerce was published by Cambridge University Press. He has also published The Internet for Lawyers and The Internet for Accountants and numerous interactive computer based workbooks and teaching manuals. He was joint author of two editions of the monograph Company Meetings. His publications have appeared in the Australian Law Journal, the Journal of International Banking and Finance Law, the Journal of Commonwealth Law and Legal Education and the International Trade Law Annual. For nine years he authored over 100 articles for the Queensland Law Society journal, Proctor on CyberLaw.
| SKU | Unavailable |
| ISBN 13 | 9780192115799 |
| ISBN 10 | 0192115790 |
| Title | The Oxford Companion to Food |
| Author | Alan Davidson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Oxford University Press |
| Year published | 1999-11-01 |
| Number of pages | 908 |
| Prizes | Winner of Glenfiddich Award 2000 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |