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 international societies, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world. First published in 1999 and becoming an immense success almost overnight, winning prizes and accolades worldwide, The Oxford Companion to Food explores this fast moving area and combines serious food history, culinary expertise and entertaining serendipity, with an infinity of perspectives. This new edition has not sought to dim the brilliance of Davidson's prose, rather it has been extensively updated and has taken the opportunity to alert readers to new avenues in food studies. Including more than 70 new entries – on topics such as doggy bags, globalisation, potluck, and television and food, this new edition ensures that the Companion maintains its place at the forefront of an exciting new field.

Alan Davidson: A Tribute, Tom Jaine Preface to the Second Edition, Tom Jaine Introduction, Alan Davidson Contributors Subject Index Notes on Using this Book The Oxford Companion to Food A-Z Maps of Food Migrations Bibliography Index Acknowledgements

Alan Davidson , Author and publisher

`Review from previous edition an awe-inspiring work of love and dedication to the one thing that unites all of us human beings - our daily food. From haute to humble, spice to ice, Asian to Inuit, cannibalism to veganism, it is all here, gathered eloquently, wittily, deliciously and irresistibly between two covers.' Sophie Grigson