The Oxford Companion to Food (Oxford Companions). Dieser Artikel ist nicht verfügbar.The Oxford Companion to Food (Oxford Companions)

"Everyone seriously interested in food must own this book."--Corby Kummer, New York Times Book Review

Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic serivice - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books areNorth Atlantic Seafood and Mediterrranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.Tom Jaine is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, includingCooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes forThe Times, The Guardian, the Sunday Telegraph, the Evening Standard, and many magazines and journals. He was editor of The Good Food Guide from 1989 to 1994, has presented 'The Food Programme' on Radio 4, and has frequently participated in discussions of food on radio and television.Jane Davidson is Alan Davidson's widow, and assisted him in his work, in particular as co-author ofDumas on Food. She has written many reviews of food books for Petits Propos Culinaires. She has also worked for the British Council.Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is co-author with Alan Davidson ofTrifle and The Wilder Shores of Gastronomy.