Oxford Companion to Food

A WannaLearn Educational Product Pick

Oxford Companion to Food

Comprehensive Information on Foods Around the World !

Working through a multiple lens - historical, anthropological, nutritional, and sybaritic - Alan Davidson and more than 50 food authorities explore the national, regional and universal dimensions of food and drink. From cultivating and cooking to serving and eating The Oxford Companion to Food answers questions about some 2650 alphabetically cataloged subjects.

Moving effortlessly from the exotic (bath chaps and pronghorn) to the mundane (lollipops and chewing gum), with detours to the classic and the sublime, The Oxford Companion to Food covers it all. 39 feature entries explore in depth such basic foodstuffs as dumplings, olives and apples alone. If you've ever been curious about Bedouin food or what the Romans ate; wondered what is cockchafer or clapshot, or simply want the lowdown on all the common items we rely on every day, The Oxford Companion to Food is an indispensable resource.

Alan Davidson, who wrote the lion's share of entries in The Oxford Companion to Food, is one of the world's authorities on fish and fish cookery. A former British diplomat (and ambassador to Vientiane), Davidson has been writing since 1975. He imbues his subject with wide learning, wit and a graceful style.


A sampling of the food you'll find:

Anteaters
Armadillo
Bear
Blaa
Bollito Misto
Brains
Brawn
Bush Pig
Bustard
Cane Rat
Cassabanana
Ceviche
Chateaubriand
Chokecherry
Chop Suey
Ciciadas
Coral Fungus
Croquembouche
Dietary Laws
Digestion
Dog
Frumenty
Fugu, fuku
Grasshopper
Haggis
Locusts
Moose
Mugwort
Muskrat
Muzzle
Octopus
Offal
Raskara
Rat
Ratafia
Raw Food
Reblochon
Refried Beans
Resurrection Cheese
Rhinoceros
Rook
Sonofabitch stew
Spitchcock
Spleen
Spotted Dick
Stargazey Pie
Stinkhorn
Stovies
Stroopballetje
Tex-Mex
Tipsy Cake
Toad in the Hole
Tzimmes
Udder
Ugli
Warthog
Wasps
Water Buffalo
Waterzooi
White Trash Cooking
Wildebeest
Yabby
Yarg
Zebra
Zucchini
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Page last updated on: 24 Apr 17