The Oxford Companion to Food pdf epub mobi txt 电子书 下载 2026
- 饮食
- 美食
- 食谱
- 食材
- 考古学
- 生活-饮食
- 生活
- 烹饪
- 美食百科
- 饮食文化
- 食材百科
- 烹饪知识
- 食物历史
- 国际美食
- 食品科学
- 饮食习俗
- 营养学
- 美食参考
具体描述
Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.
The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.
Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.
作者简介
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 service - 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 are North 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, including Cooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes for The 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 participated in discussions of food on radio and television.
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我不得不说，《牛津食品伴侣》不仅仅是一本关于食物的书，它更像是一次穿越时空的文化之旅。每一次翻阅，都能发现新的惊喜。我曾经对某个国家的特定菜肴只知其名，但通过这本书，我得以了解其背后深厚的历史渊源，以及它如何受到地理环境、政治变迁、宗教信仰乃至殖民历史的影响。这种对食物背后人文故事的细致描绘，让我对食物的理解不再停留在味蕾的享受，而是上升到了一种对人类文明进程的深刻认知。例如，书中关于香料贸易的章节，不仅仅是讲述了胡椒、肉桂等调味品的历史，更是揭示了它们如何驱动了地理大发现，改变了世界格局。
评分《牛津食品伴侣》最大的魅力在于它能够激发读者的好奇心，并引导读者进行更深入的探索。我常常在读完某个关于某个特定食材的条目后，会想要去了解更多关于它的信息，甚至会去尝试品尝它。这本书就像一位博学的向导，带领我穿梭于美食的海洋，发现那些隐藏在日常生活中的，令人惊叹的故事和智慧。
评分作为一个对烹饪充满热情的人，《牛津食品伴侣》为我提供了源源不断的灵感。书中对不同烹饪技法，如发酵、烟熏、糖渍等的详细解释，以及对各种食材的独特处理方式的介绍，都让我受益匪浅。我开始尝试将书中学到的知识运用到自己的厨房实践中，不仅仅是简单地复制食谱，而是更加理解了食材的特性以及不同烹饪方法背后的科学原理。读完关于奶酪制作的那一部分，我甚至开始尝试自己制作一些简单的奶酪，这让我体会到了食物制作的乐趣和智慧。
评分这本书的编排方式也相当巧妙。它并非以传统的章节形式来组织内容，而是以条目化的方式，将各种食物、烹饪术语、历史事件以及相关人物一一罗列。这种形式的好处在于，你可以根据自己的兴趣随意翻阅，无论是查找某个特定的词条，还是漫无目的地浏览，都能发现有趣的知识点。我常常会在阅读某个条目时，被它引用的其他相关条目所吸引，从而开始一段新的探索之旅。这种“发现式”的阅读体验，让学习过程充满了惊喜和乐趣。
评分《牛津食品伴侣》的作者似乎对世界各地的饮食文化有着百科全书式的掌握。我非常欣赏他对不同文化中食物习俗的细致入微的描绘，以及他对食物在社会仪式、节日庆典中所扮演角色的深刻洞察。例如，书中关于婚礼、葬礼等重要人生节点的食物象征意义的探讨，让我对不同民族的风俗习惯有了更深入的理解。它让我意识到，食物不仅仅是满足生理需求的必需品，更是承载着情感、记忆、身份认同和社会联系的重要载体。
评分总而言之，《牛津食品伴侣》是一本值得反复阅读的书。每一次翻阅，都能从中获得新的启发和感悟。它不仅满足了我对美食的好奇心，更拓宽了我对人类文明的认知。我强烈推荐这本书给任何对食物、历史、文化感兴趣的人，相信你们也会像我一样，被它深深地吸引。
评分这本《牛津食品伴侣》绝对是我近年来读过的最令人着迷的书籍之一。起初，我只是出于对美食的普遍兴趣而翻开它，但很快就被它所展现的广度和深度所吸引。书中对各种食物的起源、历史、文化意义以及烹饪方式的探讨，远超我最初的想象。我特别喜欢它对那些看似平凡的食材，比如土豆、面包、盐的深入挖掘，让我看到了它们在人类文明发展中的重要作用，以及它们如何跨越地域和时代的界限，成为连接不同文化的重要纽带。作者以一种既学术又亲切的方式，将复杂的食物历史娓娓道来，让我仿佛置身于一个充满故事的美食世界。
评分我曾经对某些被视为“异国情调”的食物感到好奇，但又因为缺乏了解而不敢轻易尝试。《牛津食品伴侣》恰好填补了这一空白。书中对这些食物的详细介绍，包括它们的历史、文化背景、营养价值以及常见的烹饪方法，都大大降低了我的尝试门槛。更重要的是，它让我理解了这些食物在当地文化中的重要性，以及它们如何成为当地人生活方式的有机组成部分。
评分这本书的语言风格也十分吸引人。作者的文笔流畅生动，即使在讨论一些相对枯燥的历史或科学知识时，也能做到引人入胜。他善于运用恰当的比喻和生动的描绘，让那些抽象的概念变得具体而易于理解。我尤其喜欢他对于食物口感和风味的描述，仿佛能通过文字品尝到食物本身的味道。
评分这本书的深度和广度是令人惊叹的。作者能够将科学、历史、文化、社会学等多个学科的知识融会贯通，并将其应用于对食物的探讨。我经常会惊讶于一个看似简单的食材，背后竟然蕴含着如此复杂和丰富的故事。书中对于“食物与权力”的讨论，以及食物如何被用作政治工具或社会分化的标志，都让我对食物的看法有了全新的认识。
评分被一篇介绍作者吃货履历的文章种草，略略扫过，虽然没有预期的那么惊艳，也算一种高于一般吃货的成就
评分被一篇介绍作者吃货履历的文章种草，略略扫过，虽然没有预期的那么惊艳，也算一种高于一般吃货的成就
评分classic reference;Im not a bon vivant; two restless hands in a raw state that need long and unsettled hours to regain my concentration; first lay out the strands, one after the next, then follow them out, and wait for the full force of the uncanny force comes sweeping in. Indeed, everything is connected to everything else:-(
评分被一篇介绍作者吃货履历的文章种草，略略扫过，虽然没有预期的那么惊艳，也算一种高于一般吃货的成就
评分classic reference;Im not a bon vivant; two restless hands in a raw state that need long and unsettled hours to regain my concentration; first lay out the strands, one after the next, then follow them out, and wait for the full force of the uncanny force comes sweeping in. Indeed, everything is connected to everything else:-(
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