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à la

à la   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

a French phrase which introduces a name indicating how a dish has been prepared: thus, Sole à la normande, Potage

aardvark

aardvark   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

Orycteropus afer, an animal of southern Africa which is truly ‘one of a kind’; it has no relations, although

abalone

abalone   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

the common name used since the mid-19th century in N. America, and now generally adopted, for large single-shell molluscs of

acacia and wattle

acacia and wattle   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

Acacia spp. There are over 600 species, most of them native to Australia but others distributed throughout Africa, S. Asia,

Accum Friedrich Christian

Accum Friedrich Christian (1769–1838)   Reference library

Roy Shipperbottom

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

chemist and food investigator, was born in Buckebourg, Westphalia. After training as a chemist, he went to London in

achar

achar   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

an Indian name for pickle. As Achaya (1994) notes, a Persian or Arabic derivation is commonly given

achocha

achocha   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

the fruit of a tropical American tree, Cyclanthera pedata, widespread in Mexico and S. America, of the cucurbit group.

acids

acids   Reference library

Ralph Hancock

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

a large group of substances essential to the working of the body and widespread in food. The scientific definition of

acitrón

acitrón   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

the candied ‘flesh’ (stem) of the large cushion-like biznaga cactus, Echinocactus grandis. This confection is sometimes called just biznaga

acorns

acorns   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

the nuts borne by oak trees, Quercus spp. Of the hundreds of species around the world, many yield acorns suitable

Acton Eliza

Acton Eliza (1799–1859)   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

regarded by some as the most accomplished cookery writer in the English language, spent her early life in Suffolk, the

additives

additives   Reference library

Ralph Hancock

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

substances added to food to make it more appetizing, to preserve it, or, sometimes, to make it ‘healthier’. The term

adlay

adlay   Reference library

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

Coix lachryma-jobi, a cereal plant with large, starchy, tear-shaped grains. It is native to SE Asia, where it has

adobo

adobo   Reference library

Doreen Fernandez

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

a culinary term of the Philippines which usually refers to pork, or chicken and pork, stewed with vinegar, bay leaf,

adulteration

adulteration   Reference library

Ralph Hancock

The Oxford Companion to Food (2 ed.)

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Current Version:
2013

the mixing of foodstuffs with inferior or spurious substances, has been going on for as long as food has been

advieh

advieh   Reference library

Margaret Shaida

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

the Persian name for a spice mixture, includes a wide range of such products, indeed an almost infinite range,

Afghanistan

Afghanistan   Reference library

Helen Saberi

The Oxford Companion to Food (2 ed.)

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Subject Reference
Current Version:
2013

a landlocked country at the heart of Asia, is the crossroads for four major cultural areas: Persia and the Middle

afternoon tea

afternoon tea   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

one of a pair of tea meals (the other being high tea), both of which are essentially British and

agar wood

agar wood   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

Aquilaria agallocha, a fragrant wood commonly used in oriental incense, has occasional culinary uses. Paula Wolfert (1973),

agar-agar

agar-agar   Reference library

The Oxford Companion to Food (2 ed.)

Reference type:
Subject Reference
Current Version:
2013

the Malay name for a gum which was discovered in Japan. The name originally applied to a mucilage extracted from

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