| Description |
xviii, 892 pages : illustrations ; 29 cm |
| Contents |
Introduction -- Contributors -- Listing of entries by subject -- Notes on using this book -- Text -- Bibliography -- Index -- Acknowledgements |
| Summary |
"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."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA |
| Analysis |
Food |
|
History |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references (pages 867-884) and index |
| Subject |
Cookbooks -- Encyclopedias
|
|
Cooking -- Encyclopedias.
|
|
Cooking.
|
|
Food habits -- Encyclopedias.
|
|
Food habits.
|
|
Food -- Encyclopedias.
|
|
Food.
|
|
Fruit -- Varieties.
|
|
Vegetables -- Varieties.
|
|
Food values
|
|
Nutritional Physiological Phenomena.
|
|
Nutrition
|
| Genre/Form |
Encyclopedias.
|
| Author |
Vannithone, Soun.
|
| LC no. |
00388324 |
| ISBN |
0192115790 |
|
9780192115799 |
|
