The Oxford Companion to Sugar and Sweets

The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors.

Zusatztext
Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it never neglects the senses. Like the medieval subtleties that entertained royal diners with elaborate conceits, this book is playful, surprising, and always-captivating.

Informationen zum Autor
Darra Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat. She serves as the Series Editor for California Studies in Food and Culture (UCAL Press) and the Food Editor for Russian Life magazine. Goldstein is also a prolific author who has written or edited thirteen books, including four award-winning cookbooks.

Klappentext
The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors.

Zusammenfassung
The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors.

Inhaltsverzeichnis
Preface (by famed anthropologist Sidney Mintz); Introduction (by Editor-in-Chief Darra Goldstein); Topical Outline of Entries; The Oxford Companion to Sugar and Sweets; Appendix: Films; Appendix: Museums; Appendix: Pastry Shops; Appendix: Songs; Directory of Contributors; Index

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Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it never neglects the senses. Like the medieval subtleties that entertained royal diners with elaborate conceits, this book is playful, surprising, and always-captivating.

Autorentext
Darra Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat. She serves as the Series Editor for California Studies in Food and Culture (UCAL Press) and the Food Editor for Russian Life magazine. Goldstein is also a prolific author who has written or edited thirteen books, including four award-winning cookbooks.

Inhalt
Preface (by famed anthropologist Sidney Mintz)
Introduction (by Editor-in-Chief Darra Goldstein)
Topical Outline of Entries
The Oxford Companion to Sugar and Sweets
Appendix: Films
Appendix: Museums
Appendix: Pastry Shops
Appendix: Songs
Directory of Contributors
Index

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