The Oxford Companion to Food by Alan Davidson
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.
Alan Davidson's masterly encyclopaedia is the only reference book you needThe Times Far more entertaining, addictive and idiosyncratic than any reference book has a right to be. Christopher Hirst, The Independent Monumental. Christopher Hirst, The Independent There is no better way to stave off the winter blues than the second edition of Alan Davidson's The Oxford Companion to Food. Tom Jaine has taken over from the late Davidson and he is a worthy heir. This gem of food reference retains the wit, elegance, erudition and style that made the first edition so memorable. Tom Parker Bowles, Mail on Sunday (Live - Night and Day) Seriously fascinating Cathy Pryor, Independent No kitchen should be without The Oxford Companion to Food 2nd Edition. An absorbing culinary reference book, worth its weight in foie gras. Image magazine Ireland, Extraordinarily comprehensive and detailed. As a reference book it is unlikely to be surpassed but it is also a fun book to dip into and every page includes masses of startling and original information. Tom Jaine, Country Landowner Magazine The Oxford Companion to Wine - like the Food Companion it is detailed, scholarly and endlessly fascinating. Tom Jaine, Country Landowner Magazine essential reference guide Daily Express Brilliantly original An astonishing encyclopaedia of food, food history and culinary knowledge...Enjoyable to read, enlivened by Alan Davidson's easy wit and humour... This book will appeal to anyone with a serious interest in food - Especially if they like their facts spiced with a little humour Food magazine
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 | 9780192806819 |
| ISBN 10 | 0192806815 |
| Title | The Oxford Companion to Food |
| Author | Alan Davidson |
| Series | Oxford Companions |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Oxford University Press |
| Year published | 2006-09-30 |
| Number of pages | 936 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |