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Alan Davidson (1) (1924–2003)

Autor(a) de The Oxford Companion to Food

Para outros autores com o nome Alan Davidson, veja a página de desambiguação.

91+ Works 1,750 Membros 21 Reviews 1 Favorited

About the Author

Image credit: By Praemium Erasmianum Foundation - Sent via email by Praemium Erasmianum Foundation, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=45575334

Obras de Alan Davidson

The Oxford Companion to Food (1999) 844 cópias
North Atlantic Seafood (1979) 157 cópias
Mediterranean Seafood (1981) 139 cópias
On Fasting and Feasting (1988) 29 cópias
Trifle (ENGLISH KITCHEN) (2001) 29 cópias
Fish and fish dishes of Laos (1975) 12 cópias
Something Quite Big (1993) 4 cópias
Petits Propos Culinaires 41 (1992) — Editor — 4 cópias
Petits Propos Culinaires 01 — Editor — 3 cópias
Petits Propos Culinaires 09 (1981) — Editor — 2 cópias
Petits Propos Culinaires 20 (1985) — Editor — 2 cópias
Petits Propos Culinaires 05 (1980) — Editor — 2 cópias
Petits Propos Culinaires 36 — Editor — 2 cópias
Petits Propos Culinaires 50 — Editor — 2 cópias
Petits Propos Culinaires 02 — Editor — 2 cópias
Petits Propos Culinaires 39 — Editor — 1 exemplar(es)
Petits Propos Culinaires 40 — Editor — 1 exemplar(es)
Petits Propos Culinaires 42 — Editor — 1 exemplar(es)
Petits Propos Culinaires 43 — Editor — 1 exemplar(es)
Petits Propos Culinaires 44 — Editor — 1 exemplar(es)
Petits Propos Culinaires 45 — Editor — 1 exemplar(es)
Petits Propos Culinaires 46 — Editor — 1 exemplar(es)
Petits Propos Culinaires 47 — Editor — 1 exemplar(es)
Petits Propos Culinaires 48 — Editor — 1 exemplar(es)
Petits Propos Culinaires 49 — Editor — 1 exemplar(es)
Petits Propos Culinaires 51 — Editor — 1 exemplar(es)
Petits Propos Culinaires 52 — Editor — 1 exemplar(es)
Petits Propos Culinaires 53 — Editor — 1 exemplar(es)
Petits Propos Culinaires 54 — Editor — 1 exemplar(es)
Petits Propos Culinaires 55 — Editor — 1 exemplar(es)
Petits Propos Culinaires 56 — Editor — 1 exemplar(es)
Petits Propos Culinaires 57 — Editor — 1 exemplar(es)
Petits Propos Culinaires 58 — Editor — 1 exemplar(es)
Petits Propos Culinaires 59 — Editor — 1 exemplar(es)
Petits Propos Culinaires 60 — Editor — 1 exemplar(es)
Petits Propos Culinaires 61 — Editor — 1 exemplar(es)
Petits Propos Culinaires 62 — Editor — 1 exemplar(es)
Petits Propos Culinaires 38 — Editor — 1 exemplar(es)
Petits Propos Culinaires 63 — Editor — 1 exemplar(es)
Petits Propos Culinaires 23 — Editor — 1 exemplar(es)
Petits Propos Culinaires 37 — Editor — 1 exemplar(es)
Petits Propos Culinaires 15 — Editor — 1 exemplar(es)
Prospect Books 1 exemplar(es)
Petits Propos Culinaires 03 — Editor — 1 exemplar(es)
Petits Propos Culinaires 04 — Editor — 1 exemplar(es)
Petits Propos Culinaires 06 — Editor — 1 exemplar(es)
Petits Propos Culinaires 07 — Editor — 1 exemplar(es)
Petits Propos Culinaires 08 — Editor — 1 exemplar(es)
Petits Propos Culinaires 10 — Editor — 1 exemplar(es)
Petits Propos Culinaires 11 — Editor — 1 exemplar(es)
Petits Propos Culinaires 12 — Editor — 1 exemplar(es)
Petits Propos Culinaires 13 — Editor — 1 exemplar(es)
Petits Propos Culinaires 14 — Editor — 1 exemplar(es)
Petits Propos Culinaires 16 — Editor — 1 exemplar(es)
Petits Propos Culinaires 35 — Editor — 1 exemplar(es)
Petits Propos Culinaires 18 — Editor — 1 exemplar(es)
Petits Propos Culinaires 19 — Editor — 1 exemplar(es)
Petits Propos Culinaires 21 — Editor — 1 exemplar(es)
Petits Propos Culinaires 22 — Editor — 1 exemplar(es)
Petits Propos Culinaires 24 — Editor — 1 exemplar(es)
Petits Propos Culinaires 25 — Editor — 1 exemplar(es)
Petits Propos Culinaires 26 — Editor — 1 exemplar(es)
Petits Propos Culinaires 27 — Editor — 1 exemplar(es)
Petits Propos Culinaires 29 — Editor — 1 exemplar(es)
Petits Propos Culinaires 31 — Editor — 1 exemplar(es)
Petits Propos Culinaires 32 — Editor — 1 exemplar(es)
Petits Propos Culinaires 33 — Editor — 1 exemplar(es)
Petits Propos Culinaires 34 — Editor — 1 exemplar(es)
Marmalade 1 exemplar(es)

Associated Works

Traditional Recipes of Laos (1981) — Editor, algumas edições52 cópias
Food In Antiquity (Classical Studies) (1995) — Prefácio — 13 cópias

Etiquetado

Conhecimento Comum

Nome de batismo
Davidson, Alan Eaton
Data de nascimento
1924-03-30
Data de falecimento
2003-12-02
Sexo
male
Nacionalidade
UK
Educação
Leeds Grammar School
Oxford University (Queen's College)
Ocupação
diplomat

Membros

Resenhas

I received this book via a Goodreads giveaway. Physically it's a beast of a book, as befits an encyclopaedia and this gives it a pleasingly authoritative presence.

I didn't read this book cover to cover but have dipped into it when coming across a less familiar food item, wishing for a more detailed background on others or simply for random interest.

A great resource and source of pleasure for gastronomes with large bookshelves.
 
Marcado
nick4998 | outras 7 resenhas | Oct 31, 2020 |
I recently added this massive volume to my editorial reference library and, now that I have, I'm wondering what took me so long. The illustrations are beautiful; the writing is elegant and comprehensive; and each entry is a joy to read. I was lucky enough to find a used copy in pristine condition. Now I just have to find a shelf strong enough to hold it.
 
Marcado
revafisheye | outras 7 resenhas | Jan 10, 2020 |
A great reference book to have, when you are looking up some relatively obscure plant or ingredient.
 
Marcado
KVHardy | outras 7 resenhas | Jan 2, 2015 |
1) I read this only late at night, after all meals of the day had been taken, but I suspect reading it before meals would be a great aid to dieters as an appetite suppressant. (Those on calorie-controlled diets living in the British Isles, though, may because of habituation find it less effective and dieters from Iceland accustomed to eating with gusto sheep's eyeballs might experience a paradoxical effect.)

2) Davidson has interesting accounts of the origins and evolution of traditional English dishes and ways of cooking them. He also provides some, though not enough for my taste, information on the social history and cultural connotations of British eating habits.

3) Some of the entries (invariably ones in which the ingredients of a dish aren't mentioned) are fascinating. The discussion of 'banquet' not only suggests a question for a pub quiz but skirts the stuff of domestic anthropology whilst serving as reminder that an aristocrat can indulge in vulgar display as obviously and heartily as a footballer.

4) And it was over 'banquet' that I lingered longest. There was a time when the host of a feast would before the pudding lead his guests out of the dining hall, and 'one can imagine the merriment with which [they] would file along a corridor . . . finally emerging from a small circular staircase onto the roof, enjoying a panorama of the surrounding countryside' before entering the banquet room. Perhaps I'm constitutionally incapable of merriment, but all I can imagine is the misery of wandering down long, cold corridors and up a spiral staircase after a heavy meal and of having one's silks and velvets sodden by the British rain which would of course render that panorama a grey blur. (Even more confounding, there was later a craze for contructing banquet rooms of twigs. Outdoors. Next to a fountain.)

5) An all-purpose traditional English recipe: Make two pie crusts with flour, water, and suet. Into one of them load chopped meat, suet, currants, orange peel, lemon rind, cinnamon, and nutmeg. Cover with other crust; into a hole in the centre of it pour the broth you have made with offal, which will when cooked act as gelatin and hence turn the pie into a jelly.

For dessert, simply mince the meat fine and assemble as above, adding sugar and omitting the broth. (For a 21st-century touch, dump several cupfuls of cream over cooked pie. On no account add sugar to or whip the cream; doing the former presents the danger of overwhelming the delicate suety undertones and doing the latter would make the crust insufficiently soggy.)

6) The title of the book is not a tongue-in-cheek one.

7) Davidson is knowledgeable and perversely enthusiastic about the subject and the book is except for the food quite enjoyable;h

8) hence the book is worth keeping an eye out for even though one phrase in it says all you think you need , but don't in the event want, to know about English cookery: [of the inedible fish heads poking out around the circumference of stargazey pie] '. . . the only valid reason for the pie is an aesthetic one.'
… (mais)
 
Marcado
bluepiano | May 29, 2014 |

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Estatísticas

Obras
91
Also by
4
Membros
1,750
Popularidade
#14,701
Avaliação
4.2
Resenhas
21
ISBNs
134
Idiomas
4
Favorito
1

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