Oxford Companion to Food » (REV)

Alan Davidson is a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired from the Diplomatic Service--after serving in, amongst other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador--to pursue a fruitful third career (his first was in the Navy in World War II) as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterranean Seafood. He and his American wife Jane live at World's End in Chelsea, London.

Twenty years in the making and global in scope, this authoritative source is packed with 2,650 A-to-Z entries on food facts and history, food products and how to use them, culinary terms and techniques, food science and diet, and much more. Truly professional in its approach, it features contributions from over 50 specialist authors. From regional and national cuisines to some of the world's most exotic ingredients, this hefty compendium is a feast for anyone with a serious interest in food.

Wall Street Journal - Paul Levy

Serendipity is a rewarding way to negotiate this colossal volume. Some day the field of food history or culinary history or gastronomy or foodways, or whatever it may be called, will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and The Oxford Companion to Food. And thanks to him, too, it need never be a dull subject.

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