HomeGroupsTalkZeitgeist
Big news! LibraryThing is now free to all! Read the blog post and discuss the change on Talk.
dismiss
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Loading...

The Oxford Companion to Food

by Alan Davidson

Other authors: See the other authors section.

MembersReviewsPopularityAverage ratingMentions
725721,819 (4.49)3
"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.… (more)

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

» See also 3 mentions

Showing 1-5 of 7 (next | show all)
I recently added this massive volume to my editorial reference library and, now that I have, I'm wondering what took me so long. The illustrations are beautiful; the writing is elegant and comprehensive; and each entry is a joy to read. I was lucky enough to find a used copy in pristine condition. Now I just have to find a shelf strong enough to hold it. ( )
  revafisheye | Jan 10, 2020 |
The 2002 version is called the Penguin Companion to Food (may pass this to Brie)
  jhawn | Jul 31, 2017 |
A great reference book to have, when you are looking up some relatively obscure plant or ingredient. ( )
  KVHardy | Jan 2, 2015 |
See my review dated 31 Jan 2010 on the Amazon website ( )
  lestermay | May 12, 2012 |
Bought this in a bargain bookshop in Bloomsbury's Southampton Row. A really useful book by a major food writer. ( )
  Jennifertapir | May 17, 2009 |
Showing 1-5 of 7 (next | show all)
no reviews | add a review

» Add other authors (4 possible)

Author nameRoleType of authorWork?Status
Alan Davidsonprimary authorall editionscalculated
Vannithone, SounIllustratorsecondary authorsome editionsconfirmed

Belongs to Publisher Series

You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language
Canonical DDC/MDS

References to this work on external resources.

Wikipedia in English (116)

A New System of Domestic Cookery

Abernethy biscuit

Acehnese people

Adobo

Advieh

Agave

Dinuguan

Duqqa

Durian

Elizabeth Marshall (cook)

Fat-tailed sheep

Filo

Nixtamalization

Nostoc

Olivier salad

Peasemeal

Petits Propos Culinaires

Philippine adobo

No library descriptions found.

Book description
Haiku summary

Quick Links

Popular covers

Rating

Average: (4.49)
0.5
1
1.5
2 1
2.5
3 4
3.5 2
4 17
4.5 3
5 37

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 148,912,187 books! | Top bar: Always visible