The Oxford Companion to Food

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries—including 39 feature articles on staple foods—the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia.
The coverage is spectacular, with the most wide-ranging treatment ever ...