The Penguin Companion to Food

This Penguin Companion covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. Much of the material in it was previously published in Davidson's "Petits Propos Culinaires" and in the proceedings of the Oxford Symposium on Food & Cookery.