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The Oxford companion to food /
By: Davidson, Alan
.
Contributor(s): Jaine, Tom.
Publisher: Oxford ; New York : Oxford University Press, 2006Edition: 2nd ed.Description: xxviii, 907 p. : ill. (some col.), maps ; 29 cm.Content type: text | cartographic image Media type: unmediated Carrier type: volumeISBN: 0192806815; 9780192806819:; 9780192806819.Subject(s): Food -- Encyclopedias | Cookery -- Encyclopedias | Cooking -- Encyclopedias | Food habits -- EncyclopediasDDC classification: 641.3003 Summary: This is the most wide-ranging coverage ever of foods and food products and how to use them. It includes entries on national and regional cuisines, preparation and preservation, food science and diet as well as food in culture and religion.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Library Use Only
|
ATU Sligo Yeats Library Reference Collection | 641.3003 DAV (Browse shelf(Opens below)) | 1 | Not for loan | 0066508 |
Total holds: 0
Includes bibliographical references (p. [875]-898) and index.
This is the most wide-ranging coverage ever of foods and food products and how to use them. It includes entries on national and regional cuisines, preparation and preservation, food science and diet as well as food in culture and religion.