The Anatomy Workbook
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The Oxford Companion to Food
Davidson A.
ISBN: 9780192806819
Vydavatelství: Oxford UP
Rok vydání: 2006
Dostupnost: Na objednávku
Cena:
Na vyžádání
Nárok na dopravu zdarma
- Second edition of this international bestseller, which won prizes and accolades around the world when first published in 1999
- Alan Davidson famously wrote 80 per cent of the Companion, which was acclaimed for its wit as well as its contents; the second edition retains almost every word Davidson wrote, and takes care that new contributions continue in the same style
- New edition ensures that the Companion maintains its place at the forefront of an exciting new field
- Includes more than 70 new entries - on topics such as doggy bags, elephant, food in space, globalization, potluck, and television and food
- New entries written by some of the foremost contemporary food writers, including Rachel Lauden, Harold McGee, and Bee Wilson
- Hundreds of entries - from artichoke to wild rice - updated to take account of recent developments and changing food fashions
- Major bibliography now brought right up to date
- Almost 200 beautiful line drawings - now enhanced by a two-colour text design
New to this edition
- There are over 70 new entries, on topics that reflect the rapid development and universal relevance of food studies - from doggy bags to globalization
- While Alan Davidson's superb prose has been preserved in full, hundreds of entries have been sensitively updated to ensure the Companion remains up to date and relevant to food studies today
- The Bibliography and Index have been fully updated
- A beautiful new two-colour page design makes the most of Soun Vannithorne's elegant drawings
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique.
The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war.
The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community.
The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war.
The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community.
The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Readership: The Oxford Companion to Food has had a wide and enthusiastic readership since its first publication in 1999. Everyone eats - and most people prepare food - every day. No subject has such immediate and universal appeal. The Companion appeared at a time when a general interest in food, and in the academic study of food, was just beginning to take off. Since then both general and academic interest has only grown. The new edition of this acclaimed Companion will appeal directly to both these groups of readers, and to the burgeoning numbers of food professionals, that is to anyone with a serious interest in food.
