Reviews
"The 'O.C.F' is so entertainingly written that it's easy to forget it's a work of true scholarship. Published in 1999, it was received with great enthusiasm in and out of the food world and found its way onto thousands of bookshelves."-- The New York Times Magazine "From the day it was published--no, from the day the bound proofs arrived--it became the one basic reference work of food scholarship, the volume to which we will all turn first whenever we have a question about food--historical, cultural, or botanical.... It is undoubtedly the most important encyclopedic volume about food published in our lifetimes."-- Vogue "A food book for all time.... The canon of great food literature just got one fat volume greater.... A must-have for any serious food follower."-- Gourmet "The publishing event of the year, if not the decade.... Alan Davidson, the legendarily learned (and eccentric) former British diplomat and international authority on seafood...and godfather to food scholars around the world, has written most of the 2,650 entries, in itself a stupendous feat.... Everyone seriously interested in food must own this book.... A great achievement."--Corby Kummer, The New York Times Book Review "It is hard to imagine a more congenial companion than Davidson.... This massive volume is nothing short of the grandest of SMORGASBORDS, a sumptuous BUFFET with more SAVORIES, ZAKUSKI and SWEETIES than your typical state dinner. Davidson spent 23 years working on this book, and one can see why: many of the 2,650 entries are worth a separate volume of their own, if not dozens.... A road map to food with a truly global reach... For serious food historians, this will no doubt become an irreplaceable companion. For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretensions of your average gastronome, it will provide hours of amusement."-- Time Magazine "A masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty. It will anchor my other research materials, nudging aside 'Larousse Gastronomique' and Waverly Root's 'Food'.... It's hard not to be awed by 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions."--Florence Fabricant, The New York Times "Serendipity is a rewarding way to negotiate this colossal volume. Looking up 'chuck' will lead you to 'chuck wagon,' to 'sourdough,' and to 'sonofabitch stew, a cowboy dish of unusual character'.... Some day the field of food history...will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and 'The Oxford Companion to Food.'" --Paul Levy, The Wall Street Journal "A culinary sine qua non.... This 892-page tour de force will enlighten you as to the history, cultivation, and flavor of every edible you've ever heard of and hundreds more you never even knew existed." -- Men's Journal "Outstanding.... Davidson deserves the eternal gratitude of researchers everywhere.... Destined to become a classic." -- Library Journal, "The 'O.C.F' is so entertainingly written that it's easy to forget it's a work of true scholarship. Published in 1999, it was received with great enthusiasm in and out of the food world and found its way onto thousands of bookshelves."--The New York Times Magazine "From the day it was published--no, from the day the bound proofs arrived--it became the one basic reference work of food scholarship, the volume to which we will all turn first whenever we have a question about food--historical, cultural, or botanical.... It is undoubtedly the most important encyclopedic volume about food published in our lifetimes."--Vogue "A food book for all time.... The canon of great food literature just got one fat volume greater.... A must-have for any serious food follower."--Gourmet "The publishing event of the year, if not the decade.... Alan Davidson, the legendarily learned (and eccentric) former British diplomat and international authority on seafood...and godfather to food scholars around the world, has written most of the 2,650 entries, in itself a stupendous feat.... Everyone seriously interested in food must own this book.... A great achievement."--Corby Kummer,The New York Times Book Review "It is hard to imagine a more congenial companion than Davidson.... This massive volume is nothing short of the grandest of SMORGASBORDS, a sumptuous BUFFET with more SAVORIES, ZAKUSKI and SWEETIES than your typical state dinner. Davidson spent 23 years working on this book, and one can see why: many of the 2,650 entries are worth a separate volume of their own, if not dozens.... A road map to food with a truly global reach... For serious food historians, this will no doubt become an irreplaceable companion. For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretensions of your average gastronome, it will provide hours of amusement."--Time Magazine "A masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty. It will anchor my other research materials, nudging aside 'Larousse Gastronomique' and Waverly Root's 'Food'.... It's hard not to be awed by 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions."--Florence Fabricant,The New York Times "Serendipity is a rewarding way to negotiate this colossal volume. Looking up 'chuck' will lead you to 'chuck wagon,' to 'sourdough,' and to 'sonofabitch stew, a cowboy dish of unusual character'.... Some day the field of food history...will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and 'The Oxford Companion to Food.'" --Paul Levy,The Wall Street Journal "A culinary sine qua non.... This 892-page tour de force will enlighten you as to the history, cultivation, and flavor of every edible you've ever heard of and hundreds more you never even knew existed." --Men's Journal "Outstanding.... Davidson deserves the eternal gratitude of researchers everywhere.... Destined to become a classic." --Library Journal, 'In scope and ambition, this guide to the history and use of food is a work of scholarship comparable to the original edition of the Dictionary of National Biography... The bibliography is vast, the cross-referencing thorough... Some day the field of food history or culinary history orgastronomy or foodways, or whatever it may be called, will achieve full academic status and respectability. This will be largely thanks to Mr Davidson's labors and The Oxford Companion to Food. And thanks to him, too, it need never be a dull subject.' - Paul Levy, Wall Street Journal (Europe),8.10.99, 'This is the book foodophiles have been waiting for. The exhaustive Oxford Companion to Food .... covers everything from cudbear to portable soup.' BBC Good Food Magazine, October 1999, 'crisp, information-saturated pages ... this book is perfectly in tune with the times.' - Anna Burnside, Sunday Herald (Glasgow), 24.10.99, "The 'O.C.F' is so entertainingly written that it's easy to forget it's a work of true scholarship. Published in 1999, it was received with great enthusiasm in and out of the food world and found its way onto thousands of bookshelves."--The New York Times Magazine"From the day it was published--no, from the day the bound proofs arrived--it became the one basic reference work of food scholarship, the volume to which we will all turn first whenever we have a question about food--historical, cultural, or botanical.... It is undoubtedly the most important encyclopedic volume about food published in our lifetimes."--Vogue"A food book for all time.... The canon of great food literature just got one fat volume greater.... A must-have for any serious food follower."--Gourmet"The publishing event of the year, if not the decade.... Alan Davidson, the legendarily learned (and eccentric) former British diplomat and international authority on seafood...and godfather to food scholars around the world, has written most of the 2,650 entries, in itself a stupendous feat.... Everyone seriously interested in food must own this book.... A great achievement."--Corby Kummer, The New York Times Book Review"It is hard to imagine a more congenial companion than Davidson.... This massive volume is nothing short of the grandest of SMORGASBORDS, a sumptuous BUFFET with more SAVORIES, ZAKUSKI and SWEETIES than your typical state dinner. Davidson spent 23 years working on this book, and one can see why: many of the 2,650 entries are worth a separate volume of their own, if not dozens.... A road map to food with a truly global reach... For serious food historians, this will no doubt become an irreplaceable companion. For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretensions of your average gastronome, it will provide hours of amusement."--Time Magazine"A masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty. It will anchor my other research materials, nudging aside 'Larousse Gastronomique' and Waverly Root's 'Food'.... It's hard not to be awed by 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions."--Florence Fabricant, The New York Times"Serendipity is a rewarding way to negotiate this colossal volume. Looking up 'chuck' will lead you to 'chuck wagon,' to 'sourdough,' and to 'sonofabitch stew, a cowboy dish of unusual character'.... Some day the field of food history...will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and 'The Oxford Companion to Food.'" --Paul Levy, The Wall Street Journal"A culinary sine qua non.... This 892-page tour de force will enlighten you as to the history, cultivation, and flavor of every edible you've ever heard of and hundreds more you never even knew existed." --Men's Journal"Outstanding.... Davidson deserves the eternal gratitude of researchers everywhere.... Destined to become a classic." --Library Journal, 'I thoroughly recommend to you all The Oxford Companion to Food... Not only is the book utterly comprehensive, finely written and properly researched, but it also contains a trove of diverting food-related anecdotes which can be usefully deployed during the course of tedious gatherings.' - TheExpress, 16.10.99, 'At last a book on gastronomy has come along that is almost as good as food itself... A real feast ... wonderfully appetising book.' Beachcomber, The Express, 21.10.99, "The 'O.C.F' is so entertainingly written that it's easy to forget it's a work of true scholarship. Published in 1999, it was received with great enthusiasm in and out of the food world and found its way onto thousands of bookshelves."--The New York Times Magazine "From the day it was published--no, from the day the bound proofs arrived--it became the one basic reference work of food scholarship, the volume to which we will all turn first whenever we have a question about food--historical, cultural, or botanical.... It is undoubtedly the most important encyclopedic volume about food published in our lifetimes."--Vogue "A food book for all time.... The canon of great food literature just got one fat volume greater.... A must-have for any serious food follower."--Gourmet "The publishing event of the year, if not the decade.... Alan Davidson, the legendarily learned (and eccentric) former British diplomat and international authority on seafood...and godfather to food scholars around the world, has written most of the 2,650 entries, in itself a stupendous feat.... Everyone seriously interested in food must own this book.... A great achievement."--Corby Kummer, The New York Times Book Review "It is hard to imagine a more congenial companion than Davidson.... This massive volume is nothing short of the grandest of SMORGASBORDS, a sumptuous BUFFET with more SAVORIES, ZAKUSKI and SWEETIES than your typical state dinner. Davidson spent 23 years working on this book, and one can see why: many of the 2,650 entries are worth a separate volume of their own, if not dozens.... A road map to food with a truly global reach... For serious food historians, this will no doubt become an irreplaceable companion. For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretensions of your average gastronome, it will provide hours of amusement."--Time Magazine "A masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty. It will anchor my other research materials, nudging aside 'Larousse Gastronomique' and Waverly Root's 'Food'.... It's hard not to be awed by 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions."--Florence Fabricant, The New York Times "Serendipity is a rewarding way to negotiate this colossal volume. Looking up 'chuck' will lead you to 'chuck wagon,' to 'sourdough,' and to 'sonofabitch stew, a cowboy dish of unusual character'.... Some day the field of food history...will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and 'The Oxford Companion to Food.'" --Paul Levy, The Wall Street Journal "A culinary sine qua non.... This 892-page tour de force will enlighten you as to the history, cultivation, and flavor of every edible you've ever heard of and hundreds more you never even knew existed." --Men's Journal "Outstanding.... Davidson deserves the eternal gratitude of researchers everywhere.... Destined to become a classic." --Library Journal, 'The book examines thousands of myths and facts about food, ranging from the true ingredients of bird's nest soup to the practice of geophagy, or eating earth.' - Jane Ridley, The Mirror, 15.10.99