The Oxford Companion to Food (2 ed.) Reference library
Over 3,000 entries ...
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique.
The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war.
The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community.
The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
The Oxford Book of Health Foods Reference library
"A handy guide to more than a hundred types of food for which health claims have been made." Catholic Library World ...
The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information is available to validate their actual therapeutic and nutritional value.
The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this resource offers not only the claims associated with each food, but also the scientific truths behind these claims. Written in elegant and accessible prose, the book begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry provides full information on the food's origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support - or refute - these claims. The text is further supplemented by a glossary explaining the more technical terms. A straightforward and authoritative reference, The Oxford Book of Health Foods is a must-have for all who are interested in general health and nutrition.
Food and Fitness: A Dictionary of Diet and Exercise Quick reference
This dictionary enables users to evaluate the claims made about different diets and types of exercise. It covers all matters relating to diet and exercise including diet methods, food supplements, sex and exercise, sports injuries, anatomy, energy-related terms, exercises for improving strength, flexibility, stamina, weight control, training methods and principles, calorie requirements of different activities, and much more. ...
The Oxford Companion to Beer Reference library
Over 1,100 entries ...
1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category.
The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the work covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the work.
Packed with information, this comprehensive resource also features a foreword by Chef Tom Colicchio, and includes thorough appendices covering beer festivals, beer publications, and more. Written by an outstanding team of authors that includes leading brewers, academics, master cellarmen, craft brewers, and homebrewers, this book is as broad, deep, and companionable as the world of beer itself, and is the perfect shelf-mate to Oxford's renowned Companion to Wine.
A Dictionary of Food and Nutrition (4 ed.) Quick reference
Over 8,000 entries ...
This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms.
From abalone to zymogens, its coverage spans types of food (including both everyday and little-known foods), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. This new edition includes expanded coverage of food safety and relevant organizations, and of the nutritional information included for many foodstuffs. It also incorporates over 40 new line drawings, including numerous illustrations of the chemical structures of nutrients.
It is an essential resource for students of nutrition, dietetics, food science, and health and human sciences; professionals within the food industry, including nutritionists, cooks, and food manufacturers; and anyone interested in food who wants to discover more about what they eat.
The Oxford Encyclopedia of Food and Drink in America (2 ed.) Reference library
Over 1,400 entries ...
The Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them, from the extravagant feasts of the Gilded Age to the diet fads of the nineties. This thoroughly updated new edition captures the shifting American perspective on food and ensures that this title is both the most authoritative and the most current reference work on American cuisine.
The second edition of the Encyclopedia reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regional cuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to new crazes for such cuisines as Southwestern sushi and Filipino hamburgers. These timely trends and topics have been incorporated into the new edition of the Encyclopedia, adding one volume and over 300 new entries on these and other subjects such as food science and nutrition, molecular gastronomy, genetically-modified foods, food controversies, regional foods, the volatile nature of food prices, and food traditions of major American cities. Entries from the Oxford Companion to American Food and Drink, also edited by Andy Smith, have been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisited for updating.
The Diner’s Dictionary (2 ed.) Quick reference
Over 2,300 entries ...
Seasoned generously with literary wit, The Diner’s Dictionary is a veritable feast, tracing the origins and history of over 2,300 gastronomical words and phrases. John Ayto spreads across our table a veritable cornucopia, from common fruits and vegetables (apples, cherries, apricots, and broccoli, to name a few), to exotic foreign dishes such as gado-gado, nasi goreng, satay, and dashi, and even junk foods such as doughnuts, brownies, and candy. Thoroughly revised, the second edition boasts 1,000 new entries, including the word origins of affogato, bento, cava, goji berry, jalfrezi, mocktail, rugelach, vache qui rit, and zigni. In addition, Ayto has expanded the coverage of vocabulary from foreign cuisines, such as Thai, Korean, Vietnamese, and parts of South America.
Throughout, Ayto provides fascinating capsule histories of the various foods. He tells us, for instance, that cantaloupe was introduced into Europe from Armenia and was apparently first cultivated at Cantaluppi, a former summer estate of the popes near Rome. We learn the ingredients of haggis and that the name of the Scandinavian drink "aquavit" ultimately derives from Latin aqua vitae or "water of life." From jambalaya and callaloo to arrowroot and shiitake, The Diner's Dictionary is a food-lover's dream, filled with information and fascinating lore.
The Oxford Companion to Wine (3 ed.) Reference library
‘the greatest wine book ever published’ – Washington Post ...
Over 3,900 entries
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal work immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day.
Illustrated with maps of every important wine region in the world, useful charts and diagrams, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts—notably historical, cultural, and scientific—and serving as a truly companionable point of reference into which any wine-lover can dip and browse.