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Title: The Oxford Companion to Food by Alan Davidson, Soun Vannithone ISBN: 0-19-211579-0 Publisher: Oxford Press Pub. Date: December, 1999 Format: Hardcover Volumes: 1 List Price(USD): $65.00 |
Average Customer Rating: 4.94 (16 reviews)
Rating: 5
Summary: Astonishing compendium of gastronomic lore
Comment: The Penguin Companion to Food is the paperback edition of the Oxford Companion to Food, so see more reviews there.
Considering how big a part food plays in our lives, it's amazing how little most of us know about it. This is a book for those who are curious about what they eat or what they might be eating if they lived in another culture. The range of information is astonishing, especially considering that this is the work of one man: for example, you will find articles on Babylonian cookery, Bacon, Bacteria, Badger, Bagel, Baking, Banana, Barbecue... Well, you get the idea, and that is just a selection of the Ba's! As a Canadian, I was curious to see how much there was on the cuisine of my native land, and I was not disappointed: saskatoon berries, moose nose, and poutine are all mentioned, and there is a full page on Canadian cookery in general. The author is not afraid to dive into some of the darker corners and might even be suspected of having a taste for the bizarre -- devoting several paragraphs, for example, to the subject of whether anyone actually eats the brains of live monkeys. There is a wealth of knowledge here, presented in a literate and entertaining way.
Rating: 5
Summary: encyclopedic
Comment: Not only encyclopedic, but fun to read. Author has a sense of humor.
Rating: 5
Summary: Foodies alert!
Comment: This is a book foodies will greatly savor, and anyone who eats will find it fascinating. Written in erudite, Oxbridge prose, it is not just a book for scholars; it's everything you always wanted to know about food, any kind of food, raised anywhere in the wide world.
The entries are arranged in alphabetical fashion to expedite your research whenever you have a question; you will also enjoy just leafing through this large volume, filled with intriguing food facts. It brings to mind one of my favorite Kipling couplets from childhood days, "The world is so full of a number of things, I think we should all be as happy as kings."
What a feast for the reader! It's well worth the money. My copy has pride of place on my kitchen cookbook shelf.
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Title: The Cambridge World History of Food (2-Volume Boxed Set) by Kenneth F. Kiple, Kriemhild Coneè Ornelas ISBN: 0521402166 Publisher: Cambridge University Press Pub. Date: 14 November, 2000 List Price(USD): $200.00 |
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Title: North Atlantic Seafood: A Comprehensive Guide With Recipes by Alan Davidson ISBN: 1580084508 Publisher: Ten Speed Press Pub. Date: April, 2003 List Price(USD): $24.95 |
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Title: Food in History by Reay Tannahill ISBN: 0517884046 Publisher: Three Rivers Press Pub. Date: 10 May, 1995 List Price(USD): $16.00 |
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Title: The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide) by Sharon Tyler Herbst ISBN: 0764112589 Publisher: Barrons Educational Series Pub. Date: 01 March, 2001 List Price(USD): $14.95 |
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Title: Near a Thousand Tables: A History of Food by Felipe Fernandez-Armesto ISBN: 0743226445 Publisher: Free Press Pub. Date: 20 June, 2002 List Price(USD): $25.00 |
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