| Author | : Gillian Riley |
| Publisher | : Oxford University Press |
| Total Pages | : 664 |
| Release | : 2007-11 |
| Genre | : Cooking |
| ISBN | : 0198606176 |
A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
| Author | : Darra Goldstein |
| Publisher | : Oxford University Press, USA |
| Total Pages | : 947 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 0199313393 |
Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".
| Author | : Alan Davidson |
| Publisher | : OUP Oxford |
| Total Pages | : 1944 |
| Release | : 2006-09-21 |
| Genre | : Cooking |
| ISBN | : 0191018252 |
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.
| Author | : Peter Hainsworth |
| Publisher | : Oxford University Press on Demand |
| Total Pages | : 644 |
| Release | : 2002 |
| Genre | : Literary Criticism |
| ISBN | : 9780198183327 |
Embracing the whole of Italian literature, from the early thirteenth century to the present, The Oxford Companion to Italian Literature takes a broad view of what constitutes literature, covering historical writing, travel writing, theatre, and philosophy as well as the novel, poetry, literary dialogues, and critical theory. Providing generous coverage of canonical figures - from Dante and Petrarch to Montale and Calvino - it also contains a wealth of short entries on significant minor figures. The Companion also explores Latin literature written by Italian authors - a major feature of Renaissance culture - and Italian dialect literature; and highlights articles which place the writers and their works in their wider social, historical, artistic, and political context. The 2,400 alphabetically-arranged entries provide clear, up-to-date coverage of Italian literature, making this an essential reference for specialists and non-specialists alike. Written by expert contributors, the entries reflect the current state of international scholarship, which has developed in many different and exciting directions in recent years.
| Author | : Fabio Parasecoli |
| Publisher | : Reaktion Books |
| Total Pages | : 334 |
| Release | : 2025-06-12 |
| Genre | : Cooking |
| ISBN | : 1780232969 |
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
| Author | : Bruce M. Metzger |
| Publisher | : Oxford University Press |
| Total Pages | : 930 |
| Release | : 1993-10-14 |
| Genre | : Religion |
| ISBN | : 0199743916 |
The Bible has had an immeasurable influence on Western culture, touching on virtually every aspect of our lives. It is one of the great wellsprings of Western religious, ethical, and philosophical traditions. It has been an endless source of inspiration to artists, from classic works such as Michaelangelo's Last Judgment, Handel's Messiah, or Milton's Paradise Lost, to modern works such as Thomas Mann's Joseph and His Brothers or Martin Scorsese's controversial Last Temptation of Christ. For countless generations, it has been a comfort in suffering, a place to reflect on the mysteries of birth, death, and immortality. Its stories and characters are an integral part of the repertoire of every educated adult, forming an enduring bond that spans thousands of years and embraces a vast community of believers and nonbelievers. The Oxford Companion to the Bible provides an authoritative one-volume reference to the people, places, events, books, institutions, religious belief, and secular influence of the Bible. Written by more than 250 scholars from some 20 nations and embracing a wide variety of perspectives, the Companion offers over seven hundred entries, ranging from brief identifications--who is Dives? where is Pisgah?--to extensive interpretive essays on topics such as the influence of the Bible on music or law. Ranging far beyond the scope of a traditional Bible dictionary, the Companion features, in addition to its many informative, factual entries, an abundance of interpretive essays. Here are extended entries on religious concepts from immortality, sin, and grace, to baptism, ethics, and the Holy Spirit. The contributors also explore biblical views of modern issues such as homosexuality, marriage, and anti-Semitism, and the impact of the Bible on the secular world (including a four-part article on the Bible's influence on literature). Of course, the Companion can also serve as a handy reference, the first place to turn to find factual information on the Bible. Readers will find fascinating, informative articles on all the books of the Bible--including the Apocrypha and many other ancient texts, such as the Dead Sea Scrolls, Pseudepigrapha, and the Mishrah. Virtually every figure who walked across the biblical stage is identified here, ranging from Rebekah, Rachel, and Mary, to Joseph, Barabbas, and Jesus. The Companion also offers entries that shed light on daily life in ancient Israel and the earliest Christian communities, with fascinating articles on feasts and festivals, clothing, medicine, units of time, houses, and furniture. Finally, there are twenty-eight pages of full-color maps, providing an accurate, detailed portrait of the biblical world. A vast compendium of information related to scriptures, here is an ideal complement to the Bible, an essential volume for every home and library, the first place to turn for information on the central book of Western culture.
| Author | : James David Hart |
| Publisher | : New York : Oxford University Press |
| Total Pages | : 920 |
| Release | : 1983 |
| Genre | : Language Arts & Disciplines |
| ISBN | : |
For more than half a century, James D. Hart's The Oxford Companion to American Literature has been an unparalleled guide to America's literary culture, providing one of the finest resources to this country's rich history of great writers. Now this acclaimed work has been completely revised and updated to reflect current developments in the world of American letters.For the sixth edition, editors James D. Hart and Phillip Leininger have updated the Companion in light of what has happened in American literature since 1982. To this end, they have revised the entries on such established authors as Saul Bellow, Norman Mailer, and Joyce Carol Oates, and they have added more than 180 new entries on novelists (T. Coraghessan Boyle, Tim O'Brien, Louise Erdrich, Don De Lillo), poets (Rita Dove, Weldon Kees), playwrights (Wendy Wasserstein, August Wilson), popular writers (Stephen King, Louis L'Amour), historians (James M. McPherson, David Herbert Donald, William Manchester), naturalists (Aldo Leopold, Edward Abbey), and literary critics (Camille Paglia, Richard Ellmann). In addition, the Companion boasts more women's, African-American, and ethnic voices, with new entries on such luminaries as Charlotte Perkins Gilman, M.F.K. Fisher, William Least Heat-Moon, Ursula Le Guin, and Oscar Hijuelos, among many others.These additions represent only some of the revisions for the new edition. Of course, the basic qualities of the Companion that readers have grown to know and love over the years are as superb as ever. With over 5,000 total entries, The Oxford Companion to American Literature reflects a dynamic balance between past and contemporary literature, surveying virtually every aspect of our national literature, from the Pulitzer Prize to pulp fiction, and from Walt Whitman to William F. Buckley, Jr. There are over 2,000 biographical profiles of important American authors (with information regarding their styles, subjects, and major works) and influential foreign writers as well as other figures who have been important in the nation's social and cultural history. There are more than 1,100 full summaries of important American novels, stories, essays, poems (with verse form noted), plays, biographies and autobiographies, tracts, narratives, and histories. The new edition provides historical background and astute commentary on literary schools and movements, literary awards, magazines, newspapers, and a wide variety of other matters directly related to writing in America. Finally, the book is thoroughly cross-referenced and features an extensive and fully updated index of literary and social history.Ranging from Captain John Smith to John Updike, and from Anne Bradstreet to Anne Rice, the sixth edition of The Oxford Companion to American Literature is up to date, accurate, and comprehensive, a delight for both the casual browser and the serious student.
| Author | : Andrew F. Smith |
| Publisher | : Oxford University Press |
| Total Pages | : 720 |
| Release | : 2007-05 |
| Genre | : Cooking |
| ISBN | : 0195307968 |
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
| Author | : |
| Publisher | : Oxford University Press |
| Total Pages | : 894 |
| Release | : 2016-10-25 |
| Genre | : Cooking |
| ISBN | : 0199330891 |
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
