The Oxford Companion to Food (2nd Edition) by Alan Davidson PDF

By Alan Davidson

ISBN-10: 0191018252

ISBN-13: 9780191018251

Author note: Helen Saberi (Director)
Publish yr note: First released October 14th 1999 (first edition)

Twenty years within the making, the 1st variation of Alan Davidson's magnum opus seemed in 1999 to world wide acclaim. Its blend of great foodstuff heritage, culinary services, and wonderful serendipity was once well-known as totally designated. together with either an exhaustive catalogue of the meals 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 remark at the tradition of nutrition, even if expressed in literature and cookbooks, or as dishes abnormal to a rustic or group, the Oxford spouse to Food instantly chanced on distinction.

The learn of nutrition and nutrients background used to be a brand new self-discipline on the time, yet person who has constructed exponentially within the years considering. There at the moment are college departments, overseas societies, and educational journals, as well as quite a lot of well known literature exploring the that means of foodstuff within the day-by-day lives of individuals round the world.

Alan Davidson famously wrote 80 percentage of the 1st variation, which used to be praised for its wit in addition to its knowledge. Tom Jaine, the editor of the second one variation, labored heavily with Jane Davidson and Helen Saberi to make sure that new contributions proceed within the comparable sort. the result's an accelerated quantity that is still devoted to Davidson's peerless paintings. The textual content has been up-to-date the place essential to hold speed with a swiftly altering topic, and Jaine assiduously signals readers to new avenues in foodstuff reviews. Agriculture; archaeology; foodstuff in artwork, movie, literature, and tune; globalization; neuroanatomy; and the Silk highway are lined for the 1st time, and soaking up new articles on confetti; cutlery; puppy luggage; elephant; myrrh; and potluck have additionally discovered their method into the significant other.

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Extra info for The Oxford Companion to Food (2nd Edition)

Sample text

The insect then moves on to a new vine and the destruction spreads to neighbouring vineyards. As the vineyards of the southern Rhone were destroyed it was quickly discovered that the common factor was the American louse which had arrived on the roots of American vines on a ship to Marseilles. In searching for food it had discovered local vinifera vines and started feeding from their roots. Those vines were not tolerant of it, their roots decayed, and they began to die. The insect was named phylloxera vastatrix – the ‘female devastator’, because of its lifecycle.

However, in much of southern Europe wine remained a drink consumed where it was made, by rich and poor alike. This period also saw the growth of less obvious but quite specific markets for bulk wine. Phillips (2000) notes that wine became the ‘staple alcohol’ of Paris (uniquely in northern France, where beer was otherwise 33 Wine and Society:The Social and Cultural Context of a Drink the principal drink), and that this accelerated after the development of the French railway system. Meanwhile the eighteenth century became the great age of political revolution – crucially in France but also, in the wake of Napoleon, through much of central Europe as well.

Water, on the other hand, was a medium which could sustain microbes such as typhus and cholera and, until the development of effective sanitation and water purification from the 1850s onwards, was much more dangerous to consume unless boiled. For this reason alcoholic drinks were widely available, and in northern Europe, away from wine regions, beer became the drink of choice. Until the mid-nineteenth century low-alcohol beer was the standard drink issued for breakfast in English public schools (Barr, 1995, p.

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