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The Oxford Companion To Wine
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Book Synopsis The Oxford Companion to Wine by : Jancis Robinson
Download or read book The Oxford Companion to Wine written by Jancis Robinson and published by American Chemical Society. This book was released on 2015 with total page 925 pages. Available in PDF, EPUB and Kindle. Book excerpt: This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.
Book Synopsis The Oxford Companion to Wine by : Julia Harding MW
Download or read book The Oxford Companion to Wine written by Julia Harding MW and published by Oxford University Press. This book was released on 2023-08-15 with total page 2734 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everything you could possibly want to know about wine, in one fully up-to-date A-Z volume! The Oxford Companion to Wine is a uniquely comprehensive and in-depth A-Z reference book on every aspect of wine: more than 4,000 entries covering topics from history through geography, geology, soil science, viticulture, winemaking, packaging, academia, technology, and regulations to people and places, tasting, writing, and the language of wine. The system of cross-references takes the reader from one entry to another, showing how all these topics are interconnected in the fascinating story of wine in its most traditional and modern forms. This new fifth edition, which benefits from the knowledge and experience of over one hundred new contributors, all experts in their field or geographical region, is expanded by 272 new entries, and every existing entry has been reviewed, updated, and polished. The text is more international than ever, written for wine lovers of every persuasion, including those who love wine but want to know more in order to increase their enjoyment of this endlessly fascinating liquid, and those who are intent on studying wine, professionally or privately. This is a huge treasure trove of knowledge, for the first time breaking the barrier of one million words, but the alphabetical format and the links between the entries make it easily navigable, and the language, while not shying away from complex science, is intended to open the door to every curious reader looking for answers on every question they have ever wanted to ask about wine.
Book Synopsis The Oxford Companion to the Wines of North America by : Bruce Cass
Download or read book The Oxford Companion to the Wines of North America written by Bruce Cass and published by Oxford : Oxford University Press. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to wine production in the USA, Canada, and Mexico, highlighting geographical, philosophical, and commercial variations throughout the region. It consists of a series of introductory essays, discussing in depth key topics such as prohibition, cybersales, wine auctions,microbiology, labor, and viticulture, followed by more than 500 A-Z entries, including individual wineries and winemakers, regions, grape varieties, technical terms, and more. The text is complemented by 20 beautiful full-colour illustrations, and by an extensive map section. The text is closelylinked, for example by the use of cross-references, to the Oxford Companion to Wine, to which it serves as a complementary volume.
Book Synopsis The Oxford Companion to Food and the Oxford Companion to Wine Set by : Alan Davidson
Download or read book The Oxford Companion to Food and the Oxford Companion to Wine Set written by Alan Davidson and published by Oxford University Press, USA. This book was released on 2008-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower" --Gourmet
Book Synopsis The Food and Wine Set by : Alan Davidson
Download or read book The Food and Wine Set written by Alan Davidson and published by Oxford University Press, USA. This book was released on 2000-05-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Jancis Robinson's Concise Wine Companion by : Jancis Robinson
Download or read book Jancis Robinson's Concise Wine Companion written by Jancis Robinson and published by Oxford University Press, USA. This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoyment of wine is not just a matter of knowing what you like; it is always enhanced by knowledge of what you are drinking. Here in a handy affordable format, Jancis Robinson presents a distillation of all the essential information for wine-lovers and would-be wine-lovers, drawn from herinternationally renowned and respected Oxford Companion to Wine. This is not a buyers' guide- of which there are many - but an absorbing and easy-to-use source of reliable information on all aspects of wine, including bubbly, to accompany you on your exploration of wine-drinking pleasure. Written by over 70 of the world's best wine experts, headed by the 'queen of wine' Jancis Robinson Over 2350 unstuffy and fully cross-referenced entries on all aspects from wines and wine regions to tasting terms, labelling, wine and health, grape varieties, wine faults, and a host of other issues With vintage guidance and a complete list of controlled appellations and their permitted grape varieties Supplemented by a statistical overview of wine production and consumption And featuring a new listing of Jancis Robinson's personal selection of up-and-coming wine regions and producers
Book Synopsis The Oxford Companion to Spirits and Cocktails by : Noah Rothbaum
Download or read book The Oxford Companion to Spirits and Cocktails written by Noah Rothbaum and published by Oxford University Press. This book was released on 2021-10-14 with total page 881 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.
Book Synopsis The Oxford Companion to Archaeology by : Neil Asher Silberman
Download or read book The Oxford Companion to Archaeology written by Neil Asher Silberman and published by Oxford University Press. This book was released on 2012-11 with total page 2130 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Oxford Companion to Archaeology' is an up-to-date reference work on virtually every aspect of this fascinating field. Entries range from the broad overviews, to treatments of particular themes, to discussions of peoples, and societies.
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Book Synopsis The Oxford Companion to Archaeology by : Brian M. Fagan
Download or read book The Oxford Companion to Archaeology written by Brian M. Fagan and published by Oxford University Press. This book was released on 1996-12-05 with total page 865 pages. Available in PDF, EPUB and Kindle. Book excerpt: When we think of archaeology, most of us think first of its many spectacular finds: the legendary city of Troy, Tutankhamun's golden tomb, the three-million-year-old footprints at Laetoli, the mile-high city at Machu Picchu, the cave paintings at Lascaux. But as marvelous as these discoveries are, the ultimate goal of archaeology, and of archaeologists, is something far more ambitious. Indeed, it is one of humanity's great quests: to recapture and understand our human past, across vast stretches of time, as it was lived in every corner of the globe. Now, in The Oxford Companion to Archaeology, readers have a comprehensive and authoritative overview of this fascinating discipline, in a book that is itself a rare find, a treasure of up-to-date information on virtually every aspect of the field. The range of subjects covered here is breathtaking--everything from the domestication of the camel, to Egyptian hieroglyphics, to luminescence dating, to the Mayan calendar, to Koobi Fora and Olduvai Gorge. Readers will find extensive essays that illuminate the full history of archaeology--from the discovery of Herculaneum in 1783, to the recent finding of the "Ice Man" and the ancient city of Uruk--and engaging biographies of the great figures in the field, from Gertrude Bell, Paul Emile Botta, and Louis and Mary Leakey, to V. Gordon Childe, Li Chi, Heinrich Schliemann, and Max Uhle. The Companion offers extensive coverage of the methods used in archaeological research, revealing how archaeologists find sites (remote sensing, aerial photography, ground survey), how they map excavations and report findings, and how they analyze artifacts (radiocarbon dating, dendrochronology, stratigraphy, mortuary analysis). Of course, archaeology's great subject is humanity and human culture, and there are broad essays that examine human evolution--ranging from our early primate ancestors, to Australopithecus and Cro-Magnon, to Homo Erectus and Neanderthals--and explore the many general facets of culture, from art and architecture, to arms and armor, to beer and brewing, to astronomy and religion. And perhaps most important, the contributors provide insightful coverage of human culture as it has been expressed in every region of the world. Here entries range from broad overviews, to treatments of particular themes, to discussions of peoples, societies, and particular sites. Thus, anyone interested in North America would find articles that cover the continent from the Arctic to the Eastern woodlands to the Northwest Coast, that discuss the Iroquois and Algonquian cultures, the hunters of the North American plains, and the Norse in North America, and that describe sites such as Mesa Verde, Meadowcraft Rockshelter, Serpent Mound, and Poverty Point. Likewise, the coverage of Europe runs from the Paleolithic period, to the Bronze and Iron Age, to the Post-Roman era, looks at peoples such as the Celts, the Germans, the Vikings, and the Slavs, and describes sites at Altamira, Pompeii, Stonehenge, Terra Amata, and dozens of other locales. The Companion offers equally thorough coverage of Africa, Europe, North America, Mesoamerica, South America, Asia, the Mediterranean, the Near East, Australia and the Pacific. And finally, the editors have included extensive cross-referencing and thorough indexing, enabling the reader to pursue topics of interest with ease; charts and maps providing additional information; and bibliographies after most entries directing readers to the best sources for further study. Every Oxford Companion aspires to be the definitive overview of a field of study at a particular moment of time. This superb volume is no exception. Featuring 700 articles written by hundreds of respected scholars from all over the world, The Oxford Companion to Archaeology provides authoritative, stimulating entries on everything from bog bodies, to underwater archaeology, to the Pyramids of Giza and the Valley of the Kings.
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press on Demand. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Book Synopsis The Oxford Companion to Cheese by : Catherine W. Donnelly
Download or read book The Oxford Companion to Cheese written by Catherine W. Donnelly and published by Oxford University Press. This book was released on 2016 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Book Synopsis The Oxford Companion to Beer by : Garrett Oliver
Download or read book The Oxford Companion to Beer written by Garrett Oliver and published by OUP USA. This book was released on 2012 with total page 962 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Download or read book Understanding Wine written by and published by PediaPress. This book was released on with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Handbook of Food Fermentations by : Charles W. Bamforth
Download or read book The Oxford Handbook of Food Fermentations written by Charles W. Bamforth and published by Oxford Handbooks. This book was released on 2014 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
Book Synopsis Tasting Pleasure by : Jancis Robinson
Download or read book Tasting Pleasure written by Jancis Robinson and published by Penguin. This book was released on 1999-05-01 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" (Le Figaro). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account of a passion that began while studying at Oxford University.Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Robinson takes us on a journey through the world's finest cellars, most beautiful vineyards, and best restaurants. As she explores the universe of the grape--from Bordeaux to Australia and South Africa to California--we meet scores of colorful, wine-loving characters, including Philippe de Rothschild, Julian Barnes, Francis Ford Coppola, and Julio Gallo.There are many books about producing and rating wine; this one is about enjoying it. Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.
Book Synopsis Parker's Wine Buyer's Guide, 7th Edition by : Robert M. Parker
Download or read book Parker's Wine Buyer's Guide, 7th Edition written by Robert M. Parker and published by Simon and Schuster. This book was released on 2008-10-07 with total page 1539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring a fresh layout, revised maps, and more detail than ever before, the seventh edition of Parker's Wine Buyer's Guide offers collectors and amateurs alike the ultimate resource to the world's best wines. Understanding that buyers on every level appreciate a good deal, Parker separates overvalued bottles from undervalued, with wine prices instantly shifting according to his evaluations. Indifferent to the wine's pedigree, Parker's eminent 100-point rating system allows for independent, consumer-oriented, inside information. The latest edition of Parker's Wine Buyer's Guide includes expanded information on Spain, Portugal, Germany, Australia, Argentina, and Chile, as well as new sections on Israel and Central Europe. As in his previous editions, Parker provides the reassurance of a simple number rating, predictions for future buying potential, and practical overviews of regions and grapes. Altogether, an indispensable resource from the man the Los Angeles Times calls “the most powerful critic of any kind.”
