000			03406cam a22003974i 4500
005			20221102161839.0
008			140731t20142014enka be 000 0 eng d
011			_aChanged OCLC from 885443992 to 890807357
020			_a0199677336 _qhbk.
020			_a9780199677337 _qhbk.
035			_a(ATU)b13728581
035			_a(OCoLC)890807357
040			_aUKMGB _beng _erda _cUKMGB _dOCLCO _dYDXCP _dCDX _dORX _dCHVBK _dOCLCQ _dATU
050		4	_aTX349 _b.D36 2014
082	0	4	_a641.3003 _223
100	1		_aDavidson, Alan, _d1924-2003 _eauthor. _9398643
245	1	4	_aThe Oxford companion to food / _cAlan Davidson ; edited by Tom Jaine.
250			_aThird edition.
264		1	_aOxford : _bOxford University Press, _c2014.
264		4	_c©2014
300			_axxx, 921 pages : _billustrations ; _c29 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references.
520			_a"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 Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use."--Publisher's website.
650		0	_aFood _vEncyclopedias _9587075
650		0	_aFood habits _vEncyclopedias _9692561
650		0	_aCooking _vEncyclopedias _9710813
700	1		_aJaine, Tom, _eeditor. _91047581
907			_a.b13728581 _b06-09-21 _c28-10-15
942			_cB
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998			_ab _ac _b06-04-16 _cm _da _feng _genk _h4
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