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The Oxford Companion to Food | |||||
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Rok: 1999 AnotaceTwenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, aquatic plant foods, cereals, and exotic foods. Davidson examines famous dishes and drinks from around the world--from cider, crocque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch), food preparation and preservation, culinary terms and techniques, food science and diet, cook books and their authors, and the role of food in culture and religion. The book also boasts some 180 exquisite illustrations of foods by Laotian artist Soun Vannithang, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true smorgasbord, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Cambodian and Turkish cuisines. Food historians, food scientists, food writers, chefs, restauranteurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this ultimate reference on food. Dostupné zdroje
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