Oxford Companion to Food

Working through a multiple lens - historical, anthropological, nutritional, and sybaritic - Alan Davidson and more than 50 food authorities explore the national, regional and universal dimensions of food and drink. From cultivating and cooking to serving and eating The Oxford Companion to Food answers questions about some 2650 alphabetically cataloged subjects.

Moving effortlessly from the exotic (bath chaps and pronghorn) to the mundane (lollipops and chewing gum), with detours to the classic and the sublime, The Oxford Companion to Food covers it all. 39 feature entries explore in depth such basic foodstuffs as dumplings, olives and apples alone. If you've ever been curious about Bedouin food or what the Romans ate; wondered what is cockchafer or clapshot, or simply want the lowdown on all the common items we rely on every day, The Oxford Companion to Food is an indispensable resource.

Alan Davidson, who wrote the lion's share of entries in The Oxford Companion to Food, is one of the world's authorities on fish and fish cookery. A former British diplomat (and ambassador to Vientiane), Davidson has been writing since 1975. He imbues his subject with wide learning, wit and a graceful style.

A sampling of the food you'll find: Anteaters Armadillo Bear Blaa Bollito Misto Brains Brawn Bush Pig Bustard Cane Rat Cassabanana Ceviche Chateaubriand Chokecherry Chop Suey Ciciadas Coral Fungus Croquembouche Dietary Laws Digestion Dog Frumenty Fugu, fuku Grasshopper Haggis Locusts Moose Mugwort Muskrat Muzzle Octopus Offal Raskara Rat Ratafia Raw Food Reblochon Refried Beans Resurrection Cheese Rhinoceros Rook Sonofabitch stew Spitchcock Spleen Spotted Dick Stargazey Pie Stinkhorn Stovies Stroopballetje Tex-Mex Tipsy Cake Toad in the Hole Tzimmes Udder Ugli Warthog Wasps Water Buffalo Waterzooi White Trash Cooking Wildebeest Yabby Yarg Zebra Zucchini

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