Oxford Companion to Food
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The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued under the name Penguin Companion to Food. A second edition was edited by Tom Jaine and published in 2006.
The Oxford Companion covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. Much of the material in it was previously published in Davidson's Petits Propos Culinaires and in the proceedings of the Oxford Symposium on Food & Cookery.
Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography.
[edit] References
- Alan Davidson, ed., The Oxford Companion to Food, Oxford, 1999; 2nd ed. by Tom Jaine, 2006. ISBN 0192806815. Penguin edition, ISBN 0142001635.
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