The Oxford companion to food

About “The Oxford companion to food”

This compendium contains 2,650 alphabetical entries that reflect 20 years of work by Alan Davidson. The entries cover foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. Country entries include information on local foods, eating habits, and holidays involving special foods. Tradition entries focus on religious food laws and fasting practices, such as Ramadan and kosher regulations. There are 39 longer articles on staple foods like rice and apples. A comprehensive bibliography is included for further research. The book does not include recipes but serves as a useful companion to reference works like the Larousse Gastronomique.