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The Oxford Companion to Food 2nd Ed Hardcover – October 15, 2006

by Alan Davidson (Author), Helen Saberi Tom Jaine (Editor),
4.5 4.5 out of 5 stars 49 ratings
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The Oxford Companion to Food (Oxford Companions)
The Oxford Companion to Food (Oxford Companions)
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Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.

The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.

Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.
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  1. Part of series
    Oxford Companions
  2. Print length
    907 pages
  3. Language
    English
  4. Publisher
    Oxford University Press
  5. Publication date
    October 15, 2006
  6. Dimensions
    9.25 x 1.75 x 10.75 inches
  7. ISBN-10
    0192806815
  8. ISBN-13
    978-0192806819
  9. See all details
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Editorial Reviews

Review

"No serious foodie should be without a serious food reference book. Unlike the similar Larousse Gastronomique, the Oxford text is approachable and lacks the sometimes overwhelming French bias of the former. This is great for deciphering the increasingly international American palate."--Associated Press.

"A valuable addition to the knowledge-seeking epicure's library."--Chicago Tribune

"..one of the best basic culinary reference books available."--Library Journal

"One of the most honored reference works ever about food, expanded and updated in keeping with the boom in food studies."--Philadelphia Inquirer

"An erudite companion, to be sure, but one that brims with good cheer...Tom Jaine attacks the subject with brio... Like the best encyclopedias, these Companions lead readers from the commonplace into the great mysteries of their subjects. Whether you like a little Siberian moss with your Dom Perignon, or a meatball with your Muscat, there's more than enough here to satisfy even the most fastidious tastes."--Kirkus Reviews

"A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower"--Gourmet

"It is a grand book for anyone who enjoys the lore of food."--Greenwich Times

"What Samuel Johnson's 18th-century dictionary was to the English language the late Alan Davidson's Oxford Companion to Food is to present-day gastronomy-- a far-reaching, erudite, and occasionally idiosyncratic guide covering more of its subject than anything published before... It's all here, everything from ancient food history to modern national cuisines."--The Wall Street Journal

Book Description

"Everyone seriously interested in food must own this book."--Corby Kummer, New York Times Book Review

Product details

  • Publisher ‏ : ‎ Oxford University Press; 2nd edition (October 15, 2006)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 907 pages
  • ISBN-10 ‏ : ‎ 0192806815
  • ISBN-13 ‏ : ‎ 978-0192806819
  • Item Weight ‏ : ‎ 6.35 pounds
  • Dimensions ‏ : ‎ 9.25 x 1.75 x 10.75 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 49 ratings

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Alan Davidson

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Customer reviews

4.5 out of 5 stars
49 global ratings

Top reviews from the United States

LUIGI
5.0 out of 5 stars Incredible book
Reviewed in the United States on December 9, 2023
Verified Purchase
My book arrived quickly and in good condition. This cookbook is a dictionary of cooking, foods and techniques. There are no photographs (which I personally enjoy), but the drawings fill in this void. The manner in which you search for items, foods etc. is very well done and is a perfect companion to "Larousse Gastronomique ".
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DukeofURL
5.0 out of 5 stars Buy this book.
Reviewed in the United States on January 26, 2015
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Folks. Listen. There should be NO versions of this lovely book left at any of the used book prices. More later on the use/contents but the condition was excellent. It will reside within arm's reach while I finish McGee's and Coriher's works. Its an exceptional reference book..
3 people found this helpful
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B. Lewandowski
5.0 out of 5 stars Great book
Reviewed in the United States on October 29, 2013
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Filled with factoids about any food you might care to know about, this book fulfills the "need to know" side of me with the tactile pleasure of holding a weighty tome in my hands. What a wonderful find!
One person found this helpful
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Claudia
5.0 out of 5 stars Five Stars
Reviewed in the United States on August 6, 2017
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Was a great gift for the person who really gets off on this type of info.
One person found this helpful
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Christopher Taylor
4.0 out of 5 stars Great resource
Reviewed in the United States on July 16, 2007
I value the Oxford Companion as a wide-ranging resource although it's very scope allows for general rather than specific accounts of the many food items it covers. Nevertheless, it is great to have at hand and it does come with comprehensive bibliographical information for those wishing to look at topics in more detail.
One person found this helpful
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Patricia K. Brierley
5.0 out of 5 stars Great for Referance
Reviewed in the United States on June 22, 2013
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For someone looking to increase their knowledge past being a novice this is a good choice, if you find yourself lost about usage of langauge in a recipe you'll find answers here.
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Lancelot de Casteau
5.0 out of 5 stars The best book there is for all kinds of information about all kinds of foods and food practices
Reviewed in the United States on December 8, 2013
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This is a wonderful reference book: it's reliable. witty, and full of surprising information. I dare anyone to close the book after looking up just one item.
One person found this helpful
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Ms Lin Sewanee
5.0 out of 5 stars Must have tome for anyone who eats
Reviewed in the United States on July 26, 2017
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every foodie should have this book
Also great for casual browsing
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Top reviews from other countries

Dr. Wang
5.0 out of 5 stars You're what you eat.
Reviewed in Canada on May 24, 2016
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You're what you read.
One person found this helpful
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Abhi
5.0 out of 5 stars A great compilation
Reviewed in India on October 31, 2013
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When it comes to food there are hardly any reliable sources which document the origins and varieties of various cuisines. When you read this encyclopaedia by Davidson, you will enjoy it to the core, because the origins of almost everything you can think of is covered in detail, along with its preparation formats and other associated customs.

Read this one and you will realize that the web doesn't have answer to everything!
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kermit
5.0 out of 5 stars Excellent book, excellent seller
Reviewed in the United Kingdom on August 8, 2011
Verified Purchase
I've been wanting this book for some time now, but didn't wish to pay the normal retail price for it. However this seller was offering the book complete with delivery from the US to the UK for less than I could buy it here.

The Oxford Companion to Food is everything you would want from an encyclopaedia of food, brim full of facts, figures, curiosities and humour. It's great for dipping into at any random page and getting absolutely lost in the wonder of the things we eat.
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KC Krishnadas
5.0 out of 5 stars A remarkable tour de force
Reviewed in India on August 4, 2014
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There isn't anything much left to know about anything to do with food once you're done with Davidson's tour de force. What a brilliant book! Anybody who claims to like any (particular) kind of food or cooking just has to have this comprehensive treatise, peppered with dry wit!
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Freyr Þórarinsson
5.0 out of 5 stars An original perspective on food
Reviewed in the United Kingdom on January 22, 2013
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I bought this book after I got to know the wonderful book Mediterranean Seafood by the same author, Alan Davidson. It offers an encyclopedic view on food and food ingredients, including a cultural and historical review. A most original and entertaining book, both for casual browsing and to look up information.
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