From absinthe to zabaglione, this dictionary reveals the origin, meaning, and development of a host of gastronomic terms.
Bibliographic Information
Publisher:
Oxford University Press
Print Publication Date:
2002
Print ISBN-13:
9780192803511
Published online:
2004
Current Online Version:
2004
DOI:
10.1093/acref/9780192803511.001.0001
eISBN:
9780191726972
Author
John Ayto,editor
John Ayto is a freelance writer and the author of many reference works. Recently he has edited The Oxford Dictionary of Slang and the The Oxford Dictionary of Rhyming Slang.