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January 13, 2015
January 06, 2015
New Editions of the Oxford Companion to Classical Civilization and the Oxford Companion to Food, online reference resources, now available
The following editions have been added to the Oxford Reference collection. The Oxford Companion to Classical Civilization, 2nd edition and the Oxford Companion to Food 3rd edition.
The Oxford Companion to Classical Civilization (2nd ed.)
Beautiful illustrations, clear and authoritative entries, and the useful chronology and bibliography make this Companion the perfect guide for readers interested in learning more about the Graeco-Roman world.
Edited by Simon Hornblower, Antony Spawforth, and Esther Eidinow
Over 700 entries.
For over 2,000 years the civilizations of ancient Greece and Rome have captivated our collective imagination and provided inspiration for so many aspects of our lives—from culture, literature, drama, cinema, and television to society, education, and politics. Many of the roots of the way life is lived in the West today can be traced to the ancient civilizations, not only in politics, law, technology, philosophy, and science, but also in social and family life, language, and art.
This work incorporates the updates and revisions made to the latest edition of the acclaimed Oxford Classical Dictionary, from which this abridged Companion derives. A revised chronology, bibliography, and thematic listing of entries supplement the A to Z entries. It also contains over 40 new or completely rewritten entries on Greek and Roman society and culture, including ancient perceptions of colour, gender, ghosts, masculinity, sacred laws, and theatricality, as well as new feature entries on topics such as emotions, madness, and ancient conceptions of the senses.
Alan Davidson and Tom Jaine
‘the best food reference work ever to appear in the English language … read it and be dazzled’ – Bee Wilson, New Statesman
Over 3,000 entries.
First published in 1999, this ground-breaking Companion was an immediate success and won prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food.
The great quality of this Companion is the way it includes both an exhaustive catalogue of foods – whether they be biscuits named for battles, divas or revolutionaries, body parts from nose to tail, toe to cerebellum, or breads from the steppes of Asia or the well-built ovens of the Mediterranean – and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community.
In the third edition the editor has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of approaches to food such as those offered by anthropology and sociology as well as the culture surrounding food exemplified by etiquette, gastronomy, and photography, and our shifting concerns surrounding food, including convenience food, obesity, and local food. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.