A Gourmet's Guide

A Gourmet's Guide : Food and Drink from A to Z

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Description

From angels on horseback to zabaglione, this authoritative guide presents the meaning, origin and development of over 1200 food and drink terms. Popular foreign cuisine and gastronomic red herrings such as prairie oysters are covered, as well as staple foods.
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Product details

  • Paperback | 396 pages
  • 127 x 195.58 x 20.32mm | 226.8g
  • Oxford University Press
  • Oxford Paperbacks
  • Oxford, United Kingdom
  • English
  • New edition
  • New edition
  • 0192800256
  • 9780192800251

Review quote

"[A] book that with wit and erudition gently urges on us the notions that all things change, that the more things change the more they remain the same and that most of the enmities suffered among countries are ridiculous because we share hungers and languages in a thousand subtle ways."--Copley Newspapers"Essential reading for those who want to know not only what they are eating, but also why it is called what it is....The book is stuffed with delightful morsels in a digestible form."--Independent"An olla podrida of entertaining and recondite information."--Observer "[A] book that with wit and erudition gently urges on us the notions that all things change, that the more things change the more they remain the same and that most of the enmities suffered among countries are ridiculous because we share hungers and languages in a thousand subtle ways."--Copley Newspapers "Essential reading for those who want to know not only what they are eating, but also why it is called what it is....The book is stuffed with delightful morsels in a digestible form."--Independent "An olla podrida of entertaining and recondite information."--Observer "[A] book that with wit and erudition gently urges on us the notions that all things change, that the more things change the more they remain the same and that most of the enmities suffered among countries are ridiculous because we share hungers and languages in a thousand subtle ways."--Copley Newspapers "Essential reading for those who want to know not only what they are eating, but also why it is called what it is....The book is stuffed with delightful morsels in a digestible form."--Independent "An olla podrida of entertaining and recondite information."--Observer "[A] book that with wit and erudition gently urges on us the notions that all things change, that the more things change the more they remain the same and that most of the enmities suffered among countries are ridiculous because we share hungers and languages in a thousand subtle ways."--CopleyNewspapers"Essential reading for those who want to know not only what they are eating, but also why it is called what it is....The book is stuffed with delightful morsels in a digestible form."--Independent"An olla podrida of entertaining and recondite information."--Observer "�A� book that with wit and erudition gently urges on us the notions that all things change, that the more things change the more they remain the same and that most of the enmities suffered among countries are ridiculous because we share hungers and languages in a thousand subtle ways."--CopleyNewspapers"Essential reading for those who want to know not only what they are eating, but also why it is called what it is....The book is stuffed with delightful morsels in a digestible form."--Independent"An olla podrida of entertaining and recondite information."--Observer
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About John Ayto

John Ayto is a freelance writer and author of many reference works including The Oxford Dictionary of Modern Slang (with John Simpson), the Longman Register of New Words, and the Glutton's Glossary.
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4 ratings
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