An A-to-Z food reference packs 2,650 entries on meats, eggs, dairy products, nuts, aquatic plant food, cereals, edible plants, and every other edible substance imaginable into a single volume, with thirty-nine feature articles on feature foods and special sections on drinks, food preparation and preservation, food science, culture, and religion.
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.
Produktinformation
ASIN
:
0192115790
Utgivare
:
Oxford University Press España, S.A. (1 November 1999)
Kundrecensioner, inklusive stjärnrecensioner av produkter, hjälper kunder att lära sig mer om produkten och avgöra om det är rätt produkt för dem.
Vi använder inte ett enkelt medelvärde för att beräkna den totala stjärnrecensionen och den procentuella fördelningen per stjärna. Istället tar vårt system hänsyn till saker som till exempel hur nyligen en recension har gjorts och om recensenten köpte artikeln på Amazon. Det analyserar också recensioner för att verifiera deras trovärdighet.
This book is an amazing masterpiece. It has an article for almost any conceivable food, and even some things I would never think of as food! Sure you can go to Wikipedia and read about anything, but this book provides unique facts, anecdotes, and other interesting tidbits I haven't found elsewhere. For example, the entry for durian contains a delightful limerick.
Everything you ever wanted to know about food, but didn't know you wanted to know! This book contains so many weird and wonderful facts, a fascinating read!
The Companion, at some 800-plus pages, could charitably be described as "well fed," and thank goodness for it. Davidson's wit and extraordinary research shine through on every page, whether discussing the finer details of apple species or the cultural significance of eating dogs. Although obviously unable to provide every detail of every cuisine, Davidson (and his contributers) have nevertheless included especially complete entries relating to Japanese, Indian, Chinese and Middle Eastern traditions, in addition to the more expected coverage of Europe and Anglo-America. In short, gorge yourself on this fine book - you'll keep turning back to it not only for reference but sheer pleasure.
