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The Oxford Companion To Wine

Author : Jancis Robinson
ISBN : 9780198705383
Genre : Cooking
File Size : 73. 10 MB
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This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.

The Oxford Companion To Wine

Author : Jancis Robinson
ISBN : 9780191016073
Genre : Cooking
File Size : 67. 57 MB
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Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts—notably historical, cultural, and scientific—and serving as a truly companionable point of reference into which any wine-lover can dip and browse.

The Food And Wine Set

Author : Jancis Robinson
ISBN : 0195216660
Genre :
File Size : 41. 81 MB
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Oxford Companion To Wine Food 2v Set

Author : Jancis Robinson
ISBN : 0199812594
Genre :
File Size : 30. 86 MB
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The Oxford Companion To The Wines Of North America

Author : Bruce Cass
ISBN : 019860114X
Genre : Cooking
File Size : 74. 67 MB
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A comprehensive guide to North America's wines surveys Canada, Mexico, and the U.S. for great vintages and wine-growing regions, in alphabetical entries that cover a host of wine topics.

The Oxford Companion To Food And The Oxford Companion To Wine Set

Author : Alan Davidson
ISBN : 0195372123
Genre : Antiques & Collectibles
File Size : 25. 96 MB
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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

Wine Enthusiast Set Oxford Companion To Wine Wine Conversation

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ISBN : 0199794022
Genre :
File Size : 65. 40 MB
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The Oxford Companion To Archaeology

Author : Neil Asher Silberman
ISBN : 9780199735785
Genre : Reference
File Size : 72. 59 MB
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Since its publication in 1996, The Oxford Companion to Archaeology has firmly established itself as the standard reference work in the field of archaeology, selling nearly 15,000 copies to date and remaining a favorite among students, scholars, and anyone interested in archaeology. In 700 entries, the second edition provides thorough coverage to historical archaeology, the development of archaeology as a field of study, and the ways the discipline works to explain the past. In addition to these theoretical entries, other entries describe the major excavations, discoveries, and innovations, from the discovery of the cave paintings at Lascaux to the deciphering of Egyptian hieroglyphics and the use of luminescence dating. Much has changed in the field since 1996. Recent developments in methods and analytical techniques (e.g., laser-based mapping and survey systems, new applications of the scanning electron microscope) have revolutionized the ways excavations are performed. Cultural tourism, cultural resource management, heritage, and conservation have been redefined as areas within archaeology, and have had new emphasis given them by scholars and administrators. Major new sites have expanded our understanding of prehistory and human developments through time. The second edition explores each of these advances in the field, adding approximately 200 entries and exanding the total work to three volumes. Neil Asher Silberman, a renowned practicing archaeologist, author, and scholar, and a board member for the first edition, is the editor in chief. In addition to significant expansion, first-edition entries have been thoroughly revised and updated to reflect the progress that has been made in the last decade and a half

The Oxford Companion To Archaeology

Author : Brian M. Fagan
ISBN : 9780199771219
Genre : Social Science
File Size : 60. 10 MB
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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.

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780199885763
Genre : Cooking
File Size : 87. 8 MB
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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.

The Oxford Companion To Spirits And Cocktails

Author : Noah Rothbaum
ISBN : 9780190670405
Genre : Cooking
File Size : 83. 20 MB
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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.

Understanding Wine

Author :
ISBN :
Genre :
File Size : 65. 52 MB
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The Oxford Companion To Beer

Author : Garrett Oliver
ISBN : 9780195367133
Genre : Cooking
File Size : 84. 23 MB
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"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

The Oxford Handbook Of Food Fermentations

Author : Charles W. Bamforth
ISBN : 9780199742707
Genre : Science
File Size : 31. 87 MB
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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.

The Oxford Companion To Food

Author : Alan Davidson
ISBN : 9780199677337
Genre : Cooking
File Size : 41. 70 MB
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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Oxford Companion To Spirits And Cocktails

Author : Noah Rothbaum
ISBN : 9780199311132
Genre : Alcoholic beverages
File Size : 76. 76 MB
Format : PDF, Kindle
Download : 509
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"The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques 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 cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars"--

Parker S Wine Buyer S Guide 7th Edition

Author : Robert M. Parker
ISBN : 9781439139974
Genre : Cooking
File Size : 52. 51 MB
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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.”

Subject Encyclopedias User Guide Review Citations

Author : Allan Mirwis
ISBN : 157356298X
Genre : Encyclopedias and dictionaries
File Size : 62. 70 MB
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This useful two-volume set will provide buyers of subject encyclopedias with a substantial amount of valuable information they can use in making their purchasing decisions. It will also provide all types of librarians and their patrons with a quick, one-stop method for locating the appropriate subject encyclopedias for their needs and for locating articles in the 100 encyclopedias. Librarians who specialize in bibliographic instruction will also find it to be a useful tool for teaching students how to locate needed information.

The Oxford Companion To Archaeology

Author : Professor of Anthropology Brian M Fagan
ISBN : UOM:49015002846633
Genre : Religion
File Size : 61. 36 MB
Format : PDF
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Features articles written by archaeology scholars on such topics as bog bodies, underwater archaeology, the Pyramids of Giza, and the Valley of the Kings

The Oxford Companion To Italian Food

Author : Gillian Riley
ISBN : 9780198606178
Genre : Cooking
File Size : 83. 91 MB
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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

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