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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, ver a página de desambiguação.

92+ Works 1,757 Membros 21 Críticas 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 por Alan Davidson

The Oxford Companion to Food (1999) 846 exemplares
North Atlantic Seafood (1979) 158 exemplares
Mediterranean Seafood (1981) 139 exemplares
On Fasting and Feasting (1988) 29 exemplares
Trifle (ENGLISH KITCHEN) (2001) 29 exemplares
Fish and fish dishes of Laos (1975) 12 exemplares
Something Quite Big (1993) 4 exemplares
Petits Propos Culinaires 41 (1992) — Editor — 4 exemplares
Petits Propos Culinaires 01 — Editor — 3 exemplares
Petits Propos Culinaires 02 — Editor — 2 exemplares
Petits Propos Culinaires 50 — Editor — 2 exemplares
Petits Propos Culinaires 36 — Editor — 2 exemplares
Petits Propos Culinaires 20 (1985) — Editor — 2 exemplares
Petits Propos Culinaires 09 (1981) — Editor — 2 exemplares
Petits Propos Culinaires 05 (1980) — Editor — 2 exemplares
Marmalade 1 exemplar
Petits Propos Culinaires 42 — Editor — 1 exemplar
Petits Propos Culinaires 43 — Editor — 1 exemplar
Petits Propos Culinaires 44 — Editor — 1 exemplar
Petits Propos Culinaires 45 — Editor — 1 exemplar
Petits Propos Culinaires 46 — Editor — 1 exemplar
Petits Propos Culinaires 47 — Editor — 1 exemplar
Petits Propos Culinaires 48 — Editor — 1 exemplar
Petits Propos Culinaires 49 — Editor — 1 exemplar
Petits Propos Culinaires 51 — Editor — 1 exemplar
Petits Propos Culinaires 53 — Editor — 1 exemplar
Petits Propos Culinaires 52 — Editor — 1 exemplar
Petits Propos Culinaires 54 — Editor — 1 exemplar
Petits Propos Culinaires 55 — Editor — 1 exemplar
Petits Propos Culinaires 56 — Editor — 1 exemplar
Petits Propos Culinaires 39 — Editor — 1 exemplar
Petits Propos Culinaires 57 — Editor — 1 exemplar
Petits Propos Culinaires 58 — Editor — 1 exemplar
Petits Propos Culinaires 59 — Editor — 1 exemplar
Petits Propos Culinaires 60 — Editor — 1 exemplar
Petits Propos Culinaires 61 — Editor — 1 exemplar
Petits Propos Culinaires 62 — Editor — 1 exemplar
Petits Propos Culinaires 63 — Editor — 1 exemplar
Petits Propos Culinaires 40 — Editor — 1 exemplar
Petits Propos Culinaires 33 — Editor — 1 exemplar
Petits Propos Culinaires 38 — Editor — 1 exemplar
Petits Propos Culinaires 16 — Editor — 1 exemplar
Prospect Books 1 exemplar
Petits Propos Culinaires 03 — Editor — 1 exemplar
Petits Propos Culinaires 04 — Editor — 1 exemplar
Petits Propos Culinaires 06 — Editor — 1 exemplar
Petits Propos Culinaires 07 — Editor — 1 exemplar
Petits Propos Culinaires 08 — Editor — 1 exemplar
Petits Propos Culinaires 10 — Editor — 1 exemplar
Petits Propos Culinaires 11 — Editor — 1 exemplar
Petits Propos Culinaires 12 — Editor — 1 exemplar
Petits Propos Culinaires 13 — Editor — 1 exemplar
Petits Propos Culinaires 14 — Editor — 1 exemplar
Petits Propos Culinaires 15 — Editor — 1 exemplar
Petits Propos Culinaires 18 — Editor — 1 exemplar
Petits Propos Culinaires 37 — Editor — 1 exemplar
Petits Propos Culinaires 19 — Editor — 1 exemplar
Petits Propos Culinaires 21 — Editor — 1 exemplar
Petits Propos Culinaires 22 — Editor — 1 exemplar
Petits Propos Culinaires 23 — Editor — 1 exemplar
Petits Propos Culinaires 25 — Editor — 1 exemplar
Petits Propos Culinaires 26 — Editor — 1 exemplar
Petits Propos Culinaires 27 — Editor — 1 exemplar
Petits Propos Culinaires 29 — Editor — 1 exemplar
Petits Propos Culinaires 31 — Editor — 1 exemplar
Petits Propos Culinaires 32 — Editor — 1 exemplar
Petits Propos Culinaires 34 — Editor — 1 exemplar
Petits Propos Culinaires 35 — Editor — 1 exemplar
Petits Propos Culinaires 24 — Editor — 1 exemplar

Associated Works

On Food and Cooking: The Science and Lore of the Kitchen (1984) — Prefácio, algumas edições3,685 exemplares
Traditional Recipes of Laos (1981) — Editor, algumas edições52 exemplares
Food In Antiquity (Classical Studies) (1995) — Prefácio — 13 exemplares

Etiquetado

Conhecimento Comum

Nome legal
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)
Ocupações
diplomat

Membros

Críticas

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.
 
Assinalado
nick4998 | 7 outras críticas | 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.
 
Assinalado
revafisheye | 7 outras críticas | Jan 10, 2020 |
A great reference book to have, when you are looking up some relatively obscure plant or ingredient.
 
Assinalado
KVHardy | 7 outras críticas | 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)
 
Assinalado
bluepiano | May 29, 2014 |

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Estatísticas

Obras
92
Also by
5
Membros
1,757
Popularidade
#14,643
Avaliação
½ 4.5
Críticas
21
ISBN
134
Línguas
4
Marcado como favorito
1

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