A Dictionary of Celtic Mythology Quick reference
A comprehensive and accessible survey of the whole of Celtic mythology, legend, saga, and folklore. It covers the people, themes, concepts, places, and creatures of Celtic mythology, from both ancient and modern traditions, in 4,000 entries ranging from brief definitions to short essays.
The Continuum Complete International Encyclopedia of Sexuality Reference library
Winner of the 2005 Annual Book Award at the American Association of Sexuality Educators Counselors and Therapists.
This comprehensive scholarly reference work provides authoritative coverage of the full range of topics in the study of human sexual behavior throughout the world. The Encyclopedia brings together an international team of 200 leading sexologists to provide complete view of the field. Entries represent the highest quality of scholarship, but are written in a manner accessible to student and non-specialist readers. They include full bibliographies to aid further research. A range of topics is explored including gender-conflicted persons, unconventional sexual patterns, contraception, AIDS, sexual dysfunctions, and therapies, and the work features 62 in-depth country overviews.
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.) Quick reference
Over 2,000 entries
This accessible dictionary is packed full of authoritative information on foods and drinks, types of diet, sports and activities, exercises, physiology, training methods, and calorie requirements. The new edition includes over 200 new entries covering advances in the science of health and diet such as genetic disposition and nutrigenomics, high-profile diets such as the five–two and palaeo, fitness tracking and technologies, and developments in food labelling and the psychology of diet and fitness.
With over seventy diagrams, many providing guidance on how to carry out certain exercises, and tables covering recommended dietary intakes, the composition of selected foods, and average energy expenditure for various activities and sports, this is an ideal quick reference for students of sports and nutrition, and for anyone interested in diet and fitness.
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 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.
The Oxford Companion to Cheese Reference library
Over 850 entries
The Oxford Companion to Cheese is the first truly comprehensive reference work dedicated to the exploration of how four basic ingredients—milk, microorganisms, salt, and enzymes—are transformed into the more than fourteen hundred named cheese varieties enjoyed throughout the world. From cottage cheese to Camembert, from Gorgonzola to Gruyère, the Companion examines cheese on the farm, under the microscope, in the shop, and on the plate.
More than just a pizza topping or cracker spread, cheese has been the founding capital of a few European banking systems, a religious sacrament, and an inspiration for writers and artists as far back as Homer. The Companion reveals these hidden depths in more than 850 wide-ranging entries. Here you will read about rightly famous cheeses, but also some that are not well known outside of their area of production, such as the traditional Turkish and Iranian cheeses ripened in sheep's or goat's skin. You will learn about animal species whose milk is commonly used (cow, goat, and sheep) and not so commonly used (yak, camel, and reindeer) in cheesemaking, as well as a few highly important breeds within each species (the Nubian goat or Lacaune sheep). You will explore regional cheesemaking traditions that date back millennia, and both ancient and modern cheesemaking technology and equipment. And you will delve into the vibrant interior world of cheese: the blooms, veins, sticky surfaces, gooey interiors, crystals, and yes, for some, the strong olfactory notes, are all due to microbial action and growth.
To discuss cheese in its countless forms and contexts, the Companion enlisted 325 authors, including leading cheesemakers, mongers, dairy scientists, microbiologists, anthropologists, historians, journalists, archaeologists, and more, from backgrounds as diverse as cheese itself. This is the definitive guide to one of humankind's greatest discoveries.
The Oxford Companion to Food (3 ed.) Reference library
‘the best food reference work ever to appear in the English language … read it and be dazzled’ – Bee Wilson, New Statesman
Over 3,000 entries
First published in 1999, this ground-breaking Companion was an immediate success and won prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food.
The great quality of this Companion is the way it includes both an exhaustive catalogue of foods – whether they be biscuits named for battles, divas or revolutionaries, body parts from nose to tail, toe to cerebellum, or breads from the steppes of Asia or the well-built ovens of the Mediterranean – 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.
In the third edition the editor has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of approaches to food such as those offered by anthropology and sociology as well as the culture surrounding food exemplified by etiquette, gastronomy, and photography, and our shifting concerns surrounding food, including convenience food, obesity, and local food. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
The Oxford Companion to Sugar and Sweets Reference library
Over 595 entries
This is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors. Its coverage begins with the human proclivity for sweetness, an attribute shared by nearly all mammals. From the simple image of a baby smiling when tasting sweet foods, the Companion continues across many thousands of years and around the globe many times, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, sweet preserves, and all manner of confections, this work explores the notion of the sweet as one that has brought richness to our language, our art, and of course, our gastronomy.
Readers expecting to find entries on the history of candy, the evolution of the dessert course, and the production of chocolate will not be disappointed. But the Companion also includes less-well-known material that may offer a sense of discovery and delight. Readers will learn about “sugar of lead” (lead acetate), prescribed for stomach troubles in the nineteenth century, and about castoreum (beaver extract), beloved by the modern food industry for the sweet taste it imparts. An entry on bird’s milk, an Eastern Europe candy, tells how its name reflects its physical scarcity during Soviet era shortages (obtaining a box of these candies was a coup nearly as unlikely as milking a bird). The Companion celebrates the allure of sweetness, but it also recognizes the darker aspects of our enthrallment with sugar, beginning with the inseparable links between sugar and slavery. The damage continues in the child labor used in harvesting cacao beans; in the sugar-heavy diet that undermines health in many communities; and in the stereotypes still associated with certain forms of sweets.
The Companion features a preface by the legendary anthropologist Sidney Mintz, whose Sweetness and Power: The Place of Sugar in Modern History was the first serious study of sugarcane in relation to economics and colonial power. It also has an extensive index and four appendices: on sweets in cinema, museums dedicated to sweets, the world's best pastry shops, and on songs that are in some way constructed around sweetness.
The Oxford Companion to the Garden Reference library
‘a word of warning - there's no quick escape from this marvellous book’, Hugh Johnson
This Companion is devoted to gardens of every kind and the people and ideas involved in their making. It combines a survey of the world's gardens with articles on a range of topics, such as garden visiting, horticulture, scientific issues, and the social history of gardens, as well as biographies of garden designers, nurserymen, and others. Over half the entries are devoted to individual gardens, ranging from palace gardens such as Versailles to private gardens of outstanding design or plant interest, botanic gardens and arboreta, and late 20th-century land art. The geographical coverage is worldwide, with contributions from leading authorities and top garden writers from more than 25 countries.
The Oxford Companion to Wine (4 ed.) Reference library
Winner of the James Beard Foundation 2016 Award in the Beverage category.
‘The greatest wine book ever published’ - The Washington Post
‘a required reference for anyone who is serious about wine’ – The New York Times
Over 3,500 entries
First published in 1994 to worldwide acclaim, Jancis Robinson's seminal work immediately attained legendary status, winning every major wine book, 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 almost 4,000 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. More than 180 esteemed contributors (including over 50 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.
A total of almost 2,500 entries have been significantly revised and 300 entries are completely new, with topics ranging from additives and wine apps to WSET and Zelen. The invaluable appendices have been fully updated—including a unique list of the world’s controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Maps of every important wine region in the world have been brought right up to date. As a special feature, this online edition includes audio material, offering guidance on the pronunciation of difficult terms, spoken by Jancis Robinson. Including almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, 16 stunning colour photographs, and audio material to accompany key entries, this Companion is unlike any other wine reference work, 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 enjoy immersing themselves.