The Oxford Companion to Food

The Oxford Companion to Food, 3rd Edition, is a comprehensive reference resource prepared for academic study and home use. First published in 1999 by food historian Alan Davidson, the volume combines an expansive catalogue of foodstuffs with cultural commentary drawn from literature, cookery books, and community dishes.

Updated by editor Tom Jaine, the volume incorporates contemporary developments in food studies alongside traditional culinary history. New entries examine evolving perspectives on food consumption, production, and perception, exploring subjects such as food sociology.

The work supports food scholars, culinary professionals, and general readers seeking a broad understanding of international culinary traditions and food culture.