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Davidson - The Oxford Companion to Food

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Davidson The Oxford Companion to Food

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Contents
The Oxford Companion to
Food

The Oxford Companion to Food - image 2

Great Clarendon Street, Oxford ox2 6 DP

Oxford University Press is a department of the University of Oxford. It furthers the Universitys objective of excellence in research, scholarship, and education by publishing worldwide in

Oxford New York
Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto

With offices in
Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan Poland Portugal Singapore South Korea Switzerland Thailand Turkey Ukraine Vietnam

Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries

Published in the United States

by Oxford University Press Inc., New York

the Estate of Alan Davidson 2006

The moral rights of the authors have been asserted

Database right Oxford University Press (maker)

First published 1999

Second edition 2006

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, or under terms agreed with the appropriate reprographics rights organization. Enquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above

You must not circulate this book in any other binding or cover and you must impose this same condition on any acquirer

British Library Cataloguing in Publication Data

Data available

Library of Congress Cataloging in Publication Data

Data available

E-book ISBN 9780191018251

Printed and bound in Italy by

Rotolito Lombarda SpA

ISBN 0-19-280681-5 978-0-19-280681-9

1 3 5 7 9 10 8 6 4 2

This is not a comprehensive index but a highly selective one. It has two main functions:

to direct the reader from a synonym to the appropriate headword (as in Dublin Bay prawn > Norway lobster and arugula > rocket); and
to show the way to something which, although not having its own entry, is mentioned or dealt with under some other headword (e.g. amaretti > macaroon and bonnag > barley breads).

In every instance, what the reader may be looking for is to the left of the arrow and the relevant headword to the right.

abalone mushroom > oyster mushroom
Aberdeen angus > cattle
Aberdeen rowies > rolls
Abernethy biscuits > biscuit varieties
acai > palm
acerola > Barbados cherry
acetic acid > vinegar
acid/alkali balance > pH factor
acidophilus milk > sour milk
adzuki bean > azuki bean
aemono > Japanese culinary terms
afghan > biscuit varieties
African pear > bush butter
agami > trumpeter
agemono > Japanese culinary terms
agneau pascal > Easter foods
agnolotti > ravioli
agrodolce > sweet-and-sour
ahuautli > water bugs
aigre-doux > sweet-and-sour
aji-no-moto > monosodium glutamate
ajo blanco > gazpacho
albumen > egg
alegar > vinegar
allemande sauce > velout
allgood > good King Henry
allioli > aoli; Catalan cookery
almondette > calumpang nut
aluminium > metal utensils
amaretti > macaroon
amasi > maas
amelou > argan oil
American cookery > USA
American oyster > oyster
ampalaya > bitter gourd
amra/imra > mombin
angel fish > coral fish
anguilles au vert > Belgium
aniseed balls > drage
anjan > butterfly pea
anorexia nervosa > appetite
anthropology > food history
anzac biscuit > biscuit varieties
aoudad > sheep
appa(m) > hopper
applejack > cider
apricot jelly fungus > gupinie
arabic gum > gum arabic
Arbroath smokie > haddock
arbutus > strawberry tree
archaeology > food history
archil > cudbear
Arctic cookery > Inuit cookery
areca palm > betel nut
arepa > corn bread
arhar > pigeon pea
arugula > rocket
asari > venus shells
ash > reshteh
ashcake > bread varieties
asparagus pea > winged pea
asphodel > bulbs
atemoya > cherimoya
Atkins diet > carbohydrate
aurochs > bison; cattle
Australian peach > quandong
axayacatl > water bugs
baba ghanoush > aubergine; mezze
babassa oil > oil palms
babka > baba
bacalao > salt cod
baguette > French bread
Bahian cuisine > Brazil
baking soda > baking powder
baldpate > wigeon
balouza > paloodeh
balsam apple and pear > bitter gourd
balsamella > bchamel
bamboo fungus > stinkhorn
banteng > cattle
barbary pear > prickly pear
Barcelona nut > hazelnut
bar clam > surf clam
barking deer > muntjac
bar-le-duc > currants, red, black, white
barm > yeast
barnacle > goose-necked barnacle
barracouta > snoek
basal metabolic rate > metabolism
basbousa > halva; mamounia
basoondi > milk reduction
batavia > chicory and endive
batfish > coral fish
Bath cheese > slipcote cheese, York cheese
Bath oliver > biscuit varieties
bauhinia > tree bean
Baum scale > syrups
Bavarian cream > bavarois
bavette > pasta shapes
bawd bree > hare
bean clam/shell > wedge shell
bean curd > tofu
bean paste or sauce > miso
beccafico > figpecker
bedstraw > cleavers
beet > beetroot; chard; sugar beet
bell pepper > capsicum
belle-Hlne > pear
belleric > myrobalan
Bengal sweets > Indian sweets
Benin > West and Central Africa
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