Food and Drink Atlas

How The World Eats
Sources

The Oxford Companion to Food

Reference Encyclopedia, 3rd Edition

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A one volume encyclopedia of food history, ingredients and cooking, first published in 1999 and edited by the food historian Alan Davidson, drawing on named specialist contributors across culinary history and food science.

Facts
Author
Alan Davidson
Publisher
Oxford University Press
Publication Year
2014
Source Type
culinary-reference
Reliability Tier
1
A standard scholarly food reference work, edited by food historian Alan Davidson with entries written and reviewed by subject specialists.
Sources
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014
Claims Backed By This Source (291 claims)

This source backs 291 claims across the atlas. As facts: 102 well-attested, 20 scholarly debate. As cited relationships: 64 holds, 29 connected. Plus 76 entities citing it as a general reference with no single fact or relationship attached.

Disposition By Topic

  • Dishes, 124 claims: 27 well-attested, 61 holds, 18 connected, 18 general references.
  • Ingredients, 76 claims: 37 well-attested, 15 scholarly debate, 2 connected, 22 general references.
  • Cuisines, 42 claims: 13 well-attested, 2 holds, 6 connected, 21 general references.
  • Drinks, 22 claims: 9 well-attested, 4 scholarly debate, 1 holds, 3 connected, 5 general references.
  • Food Traditions, 14 claims: 4 well-attested, 1 scholarly debate, 9 general references.
  • Open Questions, 7 claims: 6 well-attested, 1 general references.
  • Sources, 6 claims: 6 well-attested.

Scholarly debate

20

Drinks

Food Traditions

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