{"product_id":"new-arrival-food-history-alan-davidson-the-much-abridged-oxford-companion-to-food","title":"(*NEW ARRIVAL*) (Food History) Alan Davidson. The (much) Abridged Oxford Companion to Food","description":"\u003cp\u003e36 pp. Illus. with drawings. Comb-bound dec. yellow wrappers, acetate covers. First Edition. Chelsea: Interspi, 1999.\u003c\/p\u003e\n\u003cp\u003eA scarce little food history tome by Alan Davidson, editor opf Petits Propos Culinaires and the Oxford Companion to Food. This seems to be early outtakes of his book, with curated choices of references listed in the larger version. Antarctica, aphrodisiacs, origin of the croissant, Harold McGee on the searing of meat, the origin of chop suey, and much more.\u003c\/p\u003e\n\u003cp\u003eFine.\u003c\/p\u003e","brand":"Margo True","offers":[{"title":"Default Title","offer_id":50689555431682,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_4773_d95c8b4b-6a0f-4c7a-ad7a-a19bc291d299.jpg?v=1791495759","url":"https:\/\/omnivorebooks.myshopify.com\/products\/new-arrival-food-history-alan-davidson-the-much-abridged-oxford-companion-to-food","provider":"Omnivore Books on Food","version":"1.0","type":"link"}