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Synopsis: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.
The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.
Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.
Review: Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics of BSE and GM foods, for example.
If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk
Title: The Oxford Companion to Food 2nd Ed
Book Condition: New
Book Description Oxford University Press, USA, 2006. Book Condition: Fair. 2nd. Ships from Reno, NV. Former Library book. Shows definite wear, and perhaps considerable marking on inside. Bookseller Inventory # GRP95480674
Book Description Oxford University Press, USA, 2006. Book Condition: Good. 2nd. Ships from Reno, NV. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP87326585
Book Description Oxford University Press. Hardcover. Book Condition: VERY GOOD. Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s). Bookseller Inventory # 2829931001
Book Description Oxford University Press, Incorporated. Hardcover. Book Condition: Fair. Bookseller Inventory # G0192806815I5N00
Book Description Oxford University Press, Incorporated. Hardcover. Book Condition: Good. Ex-Library Book - will contain Library Markings. Book has a small amount of wear visible on the binding, cover, pages. Bookseller Inventory # G0192806815I3N10
Book Description Oxford University Press, Incorporated. Hardcover. Book Condition: Good. Dust Cover Missing. This book has a light amount of wear to the pages, cover and binding. Bookseller Inventory # G0192806815I3N01
Book Description Oxford University Press, Incorporated. Hardcover. Book Condition: Good. Book has some visible wear on the binding, cover, pages. Bookseller Inventory # G0192806815I3N00
Book Description Book Condition: very good. 2998 Gramm. Bookseller Inventory # M00192806815-V
Book Description Oxford University Press 2006-10-15, 2006. Hardcover. Book Condition: Fair. 2nd. 0192806815 DAMAGED - bruise/crease to cover. No dust jacket. Tracking is not available for orders shipped outside of the United States. **Heavier books will require additional postage for International**. Bookseller Inventory # OXHCW-NDJ-011D-0192806815
Book Description Oxford University Press, USA, 2006. Hardcover. Book Condition: Good. Bookseller Inventory # mon0001531981