The Oxford Companion to Food
GPTKB entity
Statements (52)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
reference work
|
| gptkbp:author |
Alan_Davidson
|
| gptkbp:availableIn |
hardcover
paperback digital format |
| gptkbp:contains |
cultural references
historical information recipes entries |
| gptkbp:drawings |
yes
|
| gptkbp:editedBy |
Tom_Jaine
|
| gptkbp:features |
food preservation
food production food safety cooking techniques food culture regional cuisines food and identity food and health food and art food and economics food and environment food and ethics food and globalization food and innovation food and literature food and politics food and society food and technology food and tradition biographies of chefs food and religion food and sustainability food terminology |
| gptkbp:firstPublished |
1999
|
| https://www.w3.org/2000/01/rdf-schema#label |
The Oxford Companion to Food
|
| gptkbp:influenced |
culinary literature
|
| gptkbp:ISBN |
978-0198661755
|
| gptkbp:isPartOf |
gptkb:The_Oxford_Companion_series
|
| gptkbp:judgingCriteria |
gptkb:The_Times_Literary_Supplement
gptkb:The_Guardian gptkb:The_New_York_Times |
| gptkbp:language |
English
|
| gptkbp:pageCount |
800
|
| gptkbp:publishedBy |
gptkb:Oxford_University_Press
|
| gptkbp:subject |
food
|
| gptkbp:translatedInto |
gptkb:Spanish
French German |
| gptkbp:usedBy |
students
chefs food historians |