The Oxford Companion to Food

The Oxford Companion to Food

The Oxford Companion to Food is a comprehensive, encyclopedic reference work on food, its history, culture, and science. Edited by the renowned food expert Alan Davidson, the first edition was published in 1999 by Oxford University Press. The book covers a wide range of food-related topics, including ingredients, cooking methods, culinary traditions, and notable figures in the food world. It is considered an essential reference for chefs, food writers, and culinary enthusiasts.

Overview

The Oxford Companion to Food explores the origins, development, and contemporary aspects of foods and food traditions from around the world. It contains detailed entries on specific ingredients, such as fruits, vegetables, meats, and grains, as well as broader topics like national cuisines, dietary practices, and food mythology. The book is known for its scholarly yet accessible approach, blending rigorous research with engaging writing.

Editions

Since its initial publication, The Oxford Companion to Food has been updated to reflect new research and the evolving food landscape. The second edition, also edited by Alan Davidson, was released in 2006. Following Davidson's death in 2003, the third edition was published in 2014, edited by Tom Jaine, who built upon Davidson's work to include new entries and updates on contemporary food issues.

Reception

The Oxford Companion to Food has been widely praised for its depth and breadth of coverage. Critics have lauded it as an indispensable resource for anyone interested in the history and culture of food. Its comprehensive nature makes it a valuable tool for academic research, as well as an enjoyable read for those with a general interest in food.

Impact

The publication of The Oxford Companion to Food marked a significant moment in the field of food studies, providing an authoritative source that scholars, professionals, and enthusiasts could rely on. It has contributed to the growing interest in food history and culture, inspiring further research and publications in the field.

See Also

• Culinary Arts
• Food History
• Alan Davidson
• Oxford University Press