The Oxford Companion to Food

The Oxford Companion to Food

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 in softcover under the name The Penguin Companion to Food. A second edition was edited by Tom Jaine and published in 2006. The book, Davidson's magnum opus with "more than a million words, mostly his own", 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. It was...
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quick facts
Author:Alan Davidson
Genre:Encyclopedia, Non-fiction, Reference
Year published:1999
Number of editions:2

Author of The Oxford Companion to Food

Alan Davidson
Alan Davidson
March 30, 1924 - December 2, 2003

Alan Eaton Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food . The son of a Scottish tax inspector, Davidson was born in Londonderry, Northern Ireland. His family...
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Additional works by Alan Davidson
Book
New Thinking Annabel - 4
The Cook's Room
Body Brilliance
Something Quite Big
Wedding in Laos
The Tio Pepe Guide to the Seafood of Spain and Portugal
Even More L Annabel - 3
Seafood of South-East Asia
Encyclopedia 2001: International Guide to Alternatives in Cycling
On Fasting and Feasting
Catfoot and the Case of the Land That TV Forgot
Perdita
Escape from Cold Ditch
Poissons de la mediterranee. comment les reconnaître et les cuisiner
Mediterranean Seafood
Trifle
National and Regional Styles
Light
A Kipper with My Tea
Seafood
Little Yearnings Annabel
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Non-fiction

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Reference
Reference

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The Oxford Companion to Food
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