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The Penguin Companion to Food Paperback – October 1, 2002
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Top Customer Reviews
This book has a distinctly British flavor about it with its selection of article topics. While there is an excellent longish article on Elizabeth David, easily the most important British food writer of the 20th century, there are no articles on either Julia Child or James Beard, the two most popular and well known American food writers. Alternately, there is an excellent article on M. F. K. David who is much less well known even among Americans. Child and Beard are mentioned but once at the end of an article on American cookbook writing. This choice is an excellent symptom of what this book is all about. It is not about cooking so much as the writing about food culture. While Child and Beard were cookbook writers par excellence, David and Fisher dealt less with food than they did with appetites, impressions, scholarship, and recollections. It is noteworthy that David should be one of the very few writers honored with an article here, as Davidson was very much a student and protege of Elizabeth David.
The book is oddly selective in other ways. It has an article of goodly length on H. J. Heinz, but nothing on Milton Hershey.Read more ›
The Oxford/Penguin companion is a terrific encyclopedia of foods. Davidson's essays are very readable and enlightening. Like all of the Oxford companions, it is a 5 star read.
Most Recent Customer Reviews
I have my own copy and this was a gift for a friend. It was a hit!Published 7 months ago by D.A. Thompson
Even though I am not a chef or a good cook or a good baker, I love this book. It's like a small history on food and I like to know where my food comes from. Read morePublished on October 2, 2013 by Hellen Lee