The Oxford Companion to Food is a comprehensive referential book that covers all aspects of food and its related topics. Written by specialist Alan Davidson, in collaboration with numerous experts in the field, this companion serves as an authoritative resource for food enthusiasts, academics, and professionals.
With over 2,650 entries spanning for approximately 900,000 words, this culinary encyclopedia alphabetically details the vast world of food. From ingredients and cooking techniques to historical events and cultural practices, the Companion provides an extensive exploration of food in its entirety. Each entry encompasses a concise and informative account, providing readers with a wealth of knowledge on a wide range of culinary subjects.
Focusing on international cuisine, The Oxford Companion to Food offers insights into global gastronomy, highlighting flavors, influences, and traditions from different cultures and regions around the world. This reference work not only discusses well-known dishes and ingredients but also delves into lesser-known culinary aspects, ensuring a comprehensive and enlightening reading experience.
Furthermore, the Companion not only covers the culinary practices of today but also delves into the history and evolution of food throughout the ages. It explores the origins of food, the development of culinary techniques, the transformation of taste, and the influential figures in the world of gastronomy.
Overall, The Oxford Companion to Food serves as an invaluable tool for any reader seeking in-depth knowledge and understanding of gastronomy, making it an essential addition to any food enthusiast's library.
