04016cam a2200481L  45000010006000000050017000060080041000230100017000640350023000810400086001040150019001900160018002090190013002270200015002400200018002550350037002730500025003100820013003350490009003481000027003572450177003842500011005612600058005723000055006305000024006855040066007095050274007755201851010496500025029006500028029256500032029536500032029856500031030177000016030488560092030648560106031568560091032629420012033539460007033659940014033729990019033869520129034058181020230411085915.0091210s2006    uik           000 u eng d  a  2006048602  a(OCoLC)ocm70775741  aDLCcDLCdBAKERdUKMdC#PdYDXCPdVP@dBTCTAdLVBdNLGGCdSMPdEDKdCQUdJQFdSJE  aGBA6587152bnb7 a0135043222Uk  a70398953  a0192806815  a9780192806819  a(OCoLC)70775741z(OCoLC)7039895314aR TX 349bD252o 200600a641.3003  aGRAL1 aDavidson, Alan,d1924-14aThe Oxford companion to food /cAlan Davidson ; edited by Tom Jaine ; consultant editor, Jane Davidson ; research director, Helen Saberi ; illustrations by Soun Vannithone.  a2a ed.  aOxford ;aNew York :bOxford University Press,c2006.  axxviii, 907 p. :bill. (some col.), maps ;c29 cm.  aPrevious ed.: 1999.  aIncludes bibliographical references (p. [875]-898) and index.0 aAlan Davidson: a tribute -- Preface to the second edition -- Acknowledgments for the second edition -- Introduction -- Contributors -- Subject index -- Notes on using this book -- Oxford companion to food A-Z -- Maps -- Bibliography -- Index -- Picture acknowledgments.  aFrom the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim.  Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique.  Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.  The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since.  There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.  Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style.  The result is an expanded volume that remains faithful to Davidson's peerless work.  The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies.  Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion. 0aFoodvEncyclopedias. 0aCookingvEncyclopedias. 0aFood habitsvEncyclopedias. 6aAlimentsvEncyclopâedies. 6aCuisinevEncyclopâedies.1 aJaine, Tom.413Table of contents onlyuhttp://www.loc.gov/catdir/enhancements/fy0626/2006048602-t.html423Contributor biographical informationuhttp://www.loc.gov/catdir/enhancements/fy0725/2006048602-b.html423Publisher descriptionuhttp://www.loc.gov/catdir/enhancements/fy0725/2006048602-d.html  2lcccbk  aaa  aC0bDRFGD  c109169d109169  00102lcc40708REFaBJBbBJBcREFd2023-04-11l0oR TX 349 D252o 2006p00000072393r2019-02-17 00:00:00t1w2019-02-17ybk