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The Oxford Companion to Food
Second Edition
Alan Davidson
Edited by Tom Jaine, Jane Davidson, and Helen Saberi
936 pages
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Around 175 line drawings
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276x219mm
978-0-19-280681-9
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Hardback
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21 September 2006
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- Second edition of this international bestseller, which won prizes and accolades around the world when first published in 1999
- Alan Davidson famously wrote 80 per cent of the Companion, which was acclaimed for its wit as well as its contents; the second edition retains almost every word Davidson wrote, and takes care that new contributions continue in the same style
- New edition ensures that the Companion maintains its place at the forefront of an exciting new field
- Includes more than 70 new entries - on topics such as doggy bags, elephant, food in space, globalization, potluck, and television and food
- New entries written by some of the foremost contemporary food writers, including Rachel Lauden, Harold McGee, and Bee Wilson
- Hundreds of entries - from artichoke to wild rice - updated to take account of recent developments and changing food fashions
- Major bibliography now brought right up to date
- Almost 200 beautiful line drawings - now enhanced by a two-colour text design
New to this edition - There are over 70 new entries, on topics that reflect the rapid development and universal relevance of food studies - from doggy bags to globalization
- While Alan Davidson's superb prose has been preserved in full, hundreds of entries have been sensitively updated to ensure the Companion remains up to date and relevant to food studies today
- The Bibliography and Index have been fully updated
- A beautiful new two-colour page design makes the most of Soun Vannithorne's elegant drawings
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.Readership: The Oxford Companion to Food has had a wide and enthusiastic readership since its first publication in 1999. Everyone eats - and most people prepare food - every day. No subject has such immediate and universal appeal. The Companion appeared at a time when a general interest in food, and in the academic study of food, was just beginning to take off. Since then both general and academic interest has only grown. The new edition of this acclaimed Companion will appeal directly to both these groups of readers, and to the burgeoning
numbers of food professionals, that is to anyone with a serious interest in food.
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Alan Davidson, Author and publisher Edited by Tom Jaine, Author and publisher, Jane Davidson, and Helen SaberiContributors:
To this edition:
François Brocard, economist interested in cooking and food history
Katarzyna Cwiertka, researcher into Asian foodways
Andrew Dalby, author specializing in food in the Classical world
Rachel Edwards-Stuart, researcher into science-driven gastronomy
Hattie Ellis, author, editor, and journalist
Ove
Fosså, landscape architect and researcher into food history
David Harris, Emeritus Professor, Institute of Archaeology, University College London
Vicky Hayward, journalist, writer, and editor
Jean Holden, journalist and gardener
Harriet Jaine, television producer
Tom Jaine, author, journalist, and publisher
Rachel Laudan, freelance writer on food history
Gilly Lehmann, leading authority on the history of French cookery books
Jane Levi, combines a career in the City of London with her research into food history
Andy Lynes, food journalist and webiste manager
Giles McDonogh, historian and journalist
Harold McGee, author of the award-winning On Food and Cooking: The Science
and Lore of the Kitchen
Neil Martin, Principal Lecturer in Psychology, University of Middlesex
Laura Mason, food writer, who was responsible for compiling list of British foods for the EU Euroterrooirs project
Gillian Riley, writer on Italian food and on food and art
Helen Saberi, food writer
Delwen Samuel, archaeologist specialising in ancient Egyptian foods
Barbara Santich, authority on medieval cookery
Malcolm Thick, agricultural historian with special interest in gardening and food
Melitta Weis Adamson, Associate Professor, University of Western Ontario, and expert on medieval European cookery
Bee Wilson, historian and journalist and Research Fellow of St John's College, Cambridge
Carolyn Young, author and independent scholar
Details of all contributors are available in the book, and on request from the publisher.
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"Alan Davidson's masterly encyclopaedia is the only reference book you need." - The 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
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Tom Jaine: Alan Davidson: A Tribute
Tom Jaine: Preface to the Second Edition
Alan Davidson: Introduction
Contributors
Subject Index
Notes on Using this Book
The Oxford Companion to Food A-Z
Maps of Food Migrations
Bibliography
Index
Acknowledgements
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The specification in this catalogue, including without limitation price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Occasionally, due to the nature of some contractual restrictions, we are unable to ship a specific product to a particular territory. Jacket images are provisional and liable to change before publication.
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