A one volume encyclopedia of food history, ingredients and cooking, first published in 1999 and edited by the food historian Alan Davidson, drawing on named specialist contributors across culinary history and food science.
Facts
AuthorAlan Davidson
PublisherOxford University Press
Publication Year2014
Source Typeculinary-reference
Reliability Tier1
A standard scholarly food reference work, edited by food historian Alan Davidson with entries written and reviewed by subject specialists. Sources
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014
Claims Backed By This Source (295 claims)
This source backs 295 claims across the atlas. As facts: 104 well-attested, 20 scholarly debate. As cited relationships: 64 holds, 29 connected. Plus 78 entities citing it as a general reference with no single fact or relationship attached.
Disposition By Topic
- Dishes, 129 claims: 32 well-attested, 61 holds, 18 connected, 18 general references.
- Ingredients, 80 claims: 39 well-attested, 15 scholarly debate, 2 connected, 24 general references.
- Cuisines, 37 claims: 8 well-attested, 2 holds, 6 connected, 21 general references.
- Drinks, 22 claims: 9 well-attested, 4 scholarly debate, 1 holds, 3 connected, 5 general references.
- Food Traditions, 14 claims: 4 well-attested, 1 scholarly debate, 9 general references.
- Open Questions, 7 claims: 6 well-attested, 1 general references.
- Sources, 6 claims: 6 well-attested.
Well-attested
104Showing 1 to 50 of 57 entities carrying this claim.
General References
78Showing 1 to 50 of 67 entities carrying this claim.
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