The Oxford Companion to Food

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Twenty years in the making, the first edition of this magnum opus appeared in 1999 to worldwide acclaim, recognized for its unique blend of serious food history, culinary expertise, and entertaining serendipity. It features an exhaustive catalogue of foods that nourish humanity, from tropical fruits to various animal parts, alongside a rich commentary on food culture as expressed in literature, cookbooks, and regional dishes. At the time of its release, the study of food and food history was a nascent discipline, which has since flourished, leading to university departments, international societies, and academic journals dedicated to exploring the significance of food in everyday life. The first edition, primarily authored by Alan Davidson, was noted for its wit and wisdom. In the second edition, editor Tom Jaine collaborated with Jane Davidson and Helen Saberi to expand the volume while maintaining Davidson's original style. The updated text reflects the evolving landscape of food studies, introducing new topics such as agriculture, food in art and literature, globalization, and the Silk Road, along with fresh articles on confetti, cutlery, doggy bags, and more, ensuring the Companion remains a vital resource in the field.