The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life.

First published in 1999 and becoming almost overnight, an immense success winning prizes and accolades worldwide, The Oxford Companion to Food explores this fast moving area and combines serious food history, culinary expertise, and entertaining serendipity, with an infinity of perspectives.

This new edition has not sought to dim the brilliance of Davidson's prose, rather it has been extensively updated and has taken the opportunity to alert readers to new avenues in food studies. Including more than 70 new entries - on topics such as doggy bags, globalization, potluck, and television and food, this new edition ensures that the Companion maintains its place at the forefront of an exciting new field.