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100%: Davidson, Alan.: The Oxford companion to food. 2nd edition (ISBN: 9780192896810) 2006, Oxford University Press, United Kingdom of Great Britain and Northern Ireland, 2. Ausgabe, in Englisch, Broschiert.
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63%: Davidson, Alan: The Oxford Companion to Food (ISBN: 9780192115799) 1999, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
60%: Alan Davidson, Helen Saberi: The Oxford Companion to Food (ISBN: 9780191018251) 2014, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
46%: Alan Davidson: The Oxford Companion to Food (ISBN: 9780191040726) 3. Ausgabe, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
The Oxford companion to food. 2nd edition - 13 Angebote vergleichen
Bester Preis: Fr. 22.44 (€ 22.95)¹ (vom 22.02.2024)1
The Oxford companion to food. 2nd edition (2006)
~EN HC USISBN: 9780192896810 bzw. 0192896814, vermutlich in Englisch, 2. Ausgabe, Oxford University Press, Vereinigtes Königreich Grossbritannien und Nordirland, gebundenes Buch, gebraucht, guter Zustand, mit Einband.
Von Händler/Antiquariat, Kloof Booksellers & Scientia Verlag [18355], Amsterdam, Netherlands.
Edited by Tom Jaine. Oxford : Oxford University Press, 2006. 2nd edition. Hardcover. Dustjacket. xviii,907 pp. 29 cm. Ills. Includes bibliographical references (p. [867]-884) and index. - The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique. Condition : as new copy. ISBN 9780192896810. Keywords : , Books.
Edited by Tom Jaine. Oxford : Oxford University Press, 2006. 2nd edition. Hardcover. Dustjacket. xviii,907 pp. 29 cm. Ills. Includes bibliographical references (p. [867]-884) and index. - The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique. Condition : as new copy. ISBN 9780192896810. Keywords : , Books.
2
The Oxford companion to food. 2nd edition (2006)
~EN HC USISBN: 9780192896810 bzw. 0192896814, vermutlich in Englisch, 2. Ausgabe, Oxford University Press, United Kingdom of Great Britain and Northern Ireland, gebundenes Buch, gebraucht, guter Zustand, mit Einband.
Von Händler/Antiquariat, Kloof Booksellers & Scientia Verlag [18355], Amsterdam, Netherlands.
Edited by Tom Jaine. Oxford : Oxford University Press, 2006. 2nd edition. Hardcover. Dustjacket. xviii,907 pp. 29 cm. Ills. Includes bibliographical references (p. [867]-884) and index. - The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique. Condition : as new copy. ISBN 9780192896810. Keywords : , Books.
Edited by Tom Jaine. Oxford : Oxford University Press, 2006. 2nd edition. Hardcover. Dustjacket. xviii,907 pp. 29 cm. Ills. Includes bibliographical references (p. [867]-884) and index. - The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique. Condition : as new copy. ISBN 9780192896810. Keywords : , Books.
3
The Oxford Companion to Food (1999)
~EN HC USISBN: 9780192115799 bzw. 0192115790, vermutlich in Englisch, Oxford University Press, gebundenes Buch, gebraucht, akzeptabler Zustand.
Von Händler/Antiquariat, Solr Books [52824119], Skokie, IL, U.S.A.
This copy has some shelf wear. There is some chipping and tearing on the dust jacket. The pages are clean, free of underlining, highlighting or notes. The binding is tight.\r\n, Books.
This copy has some shelf wear. There is some chipping and tearing on the dust jacket. The pages are clean, free of underlining, highlighting or notes. The binding is tight.\r\n, Books.
4
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The Oxford Companion to Food
~EN HC USISBN: 9780192115799 bzw. 0192115790, vermutlich in Englisch, Oxford University Press, gebundenes Buch, gebraucht, guter Zustand.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: DEU.
Von Händler/Antiquariat, Discover Books.
Oxford University Press. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, will have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
Von Händler/Antiquariat, Discover Books.
Oxford University Press. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, will have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
5
The Oxford Companion to Food (1999)
EN HC NWISBN: 9780192115799 bzw. 0192115790, in Englisch, 912 Seiten, Oxford University Press, gebundenes Buch, neu.
جديد من: $11.00 (12 ويقدم)
تستخدم من: $1.80 (94 ويقدم)
إظهار المزيد 106 ويقدم في Amazon.com
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Tomariel.
Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food. Hardcover, التسمية: Oxford University Press, Oxford University Press, مجموعة المنتجات: Book, ونشرت: 1999-12-02, ستوديو: Oxford University Press, رتبة المبيعات: 1811331.
Von Händler/Antiquariat, Tomariel.
Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food. Hardcover, التسمية: Oxford University Press, Oxford University Press, مجموعة المنتجات: Book, ونشرت: 1999-12-02, ستوديو: Oxford University Press, رتبة المبيعات: 1811331.
6
The Oxford Companion to Food
ENISBN: 9780192115799 bzw. 0192115790, in Englisch, Oxford University Press.
Lieferung aus: Vereinigte Staaten von Amerika, في الأوراق المالية.
The Oxford Companion to Food Davidson, Alan / Vannithone, Soun / Davidson, Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food.
The Oxford Companion to Food Davidson, Alan / Vannithone, Soun / Davidson, Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food.
7
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The Oxford Companion to Food (1999)
~EN HC USISBN: 9780192115799 bzw. 0192115790, vermutlich in Englisch, Oxford University Press, gebundenes Buch, gebraucht, guter Zustand.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Versandgebiet: DOM.
Von Händler/Antiquariat, HPB-Diamond, TX, Dallas, [RE:4].
Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! hardcover.
Von Händler/Antiquariat, HPB-Diamond, TX, Dallas, [RE:4].
Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! hardcover.
8
The Oxford Companion to Food (1999)
~EN HC USISBN: 9780192115799 bzw. 0192115790, vermutlich in Englisch, Oxford University Press, gebundenes Buch, gebraucht, schlechter Zustand.
Von Händler/Antiquariat, Discover Books [64434602], Toledo, OH, U.S.A.
Noticeably used book. Heavy wear to cover. Pages contain marginal notes, underlining, and or highlighting. Possible ex library copy, with all the markings/stickers of that library. Accessories such as CD, codes, toys, and dust jackets may not be included. Books.
Noticeably used book. Heavy wear to cover. Pages contain marginal notes, underlining, and or highlighting. Possible ex library copy, with all the markings/stickers of that library. Accessories such as CD, codes, toys, and dust jackets may not be included. Books.
9
The Oxford Companion to Food (2014)
EN NW EBISBN: 9780191018251 bzw. 0191018252, in Englisch, Oup Oxford, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
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, inte... 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. Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0191018252;ISBN13: 9780191018251; Engels | Ebook | 2014.
bol.com.
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, inte... 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. Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0191018252;ISBN13: 9780191018251; Engels | Ebook | 2014.
10
Symbolbild
The Oxford Companion to Food (1999)
EN HC USISBN: 9780192115799 bzw. 0192115790, in Englisch, Oxford University Press, Vereinigtes Königreich Grossbritannien und Nordirland, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, تكاليف الشحن إلى: JOR.
Von Händler/Antiquariat, BookHolders.
[ Edition: sixth ]. Poor Condition. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Broken Seams: YES ] Publisher: Oxford University Press Pub Date: 12/2/1999 Binding: Hardcover Pages: 912.
Von Händler/Antiquariat, BookHolders.
[ Edition: sixth ]. Poor Condition. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Broken Seams: YES ] Publisher: Oxford University Press Pub Date: 12/2/1999 Binding: Hardcover Pages: 912.
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