Cooking companions answers
COOKING COMPANIONS ANSWERS FREE
Recipes you can pick up in just about any cook book, or free on the internet. Too many expensive "reference" books and food "encyclopedias" are no more than glorified recipe books, or pretty-picture coffee table fodder. Instead, it concentrates on delivering a mine of information about almost every kind of major foodstuff, cu
It doesn't waste valuable page space sneaking in recipes you probably already have in double or triplicate from other food books. What is harder to find is a book like this.
unlike the traditional encyclopedia, you'd stay to wander off somewhere else, like a foodie hardcopy version of the wikipedia.more much like any other encyclopedia, you'd pull it off the shelf to look something specific up. i don't know that anyone would be able to just sit down and read straight through this one. i've spent the past couple of evenings with this one on my kitchen table, looking up what i was making for dinner that night, and being both intrigued by the depth of knowledge one could have on pita (for example) and amused at the way that knowledge is presented. this is the encyclopedia of food: individual ingredients, techniques on cooking them, what different cultures have done with them. i don't know that anyone woul the editorial review above has the whole concept covered quite accurately. The editorial review above has the whole concept covered quite accurately. 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. 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. The result is an expanded volume that remains faithful to Davidson's peerless work. 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. 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.Īlan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. 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. 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 Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim.