Food : An Oxford Anthology

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Food is a basic requirement of daily life, more essential and (some would say) more comforting than religion, love or sex. The emotional and social resonances connected with food have long been explored by writers in novels and poetry, drama and biography, diaries and letters, and this anthology brings together a splendid cornucopia of comment and opinion. Attitudes to food are as various as food itself: Montaigne adored fish but disliked fruit and salad, while the German philosopher Kant loved pulses and pork fat. The discovery of new foods occasions much interest, and the pineapple excites a succulent description by a visitor to Barbados in the seventeenth century. Through the use of printed and unpublished manuscript sources Brigid Allen provides aOh).0*0*0*O fascinating history of the eating habits of families and individuals: how and where they shopped, methods of cooking and cooking utensils, what time they ate and even what names they gave their meals. Dining in and dining out are both addressed, and the experience of travellers abroad entertainingly chronicled.
This book is intended for anthology lovers, food historians, anyone interested in cooking and the literature of food; social historians.
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Product details

  • Paperback | 426 pages
  • 127 x 193.04 x 25.4mm | 272.15g
  • Oxford University Press
  • Oxford Paperbacks
  • Oxford, United Kingdom
  • New edition
  • New edition
  • 0192825046
  • 9780192825049

About Brigid Allen

About the author: Brigid Allen is a cookbook writer and food historian with strong literary interests. Her books include several collections of original recipes: Cooking with Garlic, Ginger and Chilies (1992), The Soup Book (1993), and a companion volume on cooking with nuts.
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