The World Atlas of Wine

Amazon.com

The World Atlas of Wine is something of a dream-team production. The names Hugh Johnson and Jancis Robinson alone recommend any book on which they appear. The fifth edition (in 30 years) of this astonishingly successful book lives up to, and surpasses, its predecessors. In 350 densely packed but never clotted pages the authors manage the extraordinary feat of characterizing wine production throughout the world, from Vancouver Island to Japan--Buddhists first planted vines in that inhospitably precipitous, monsoon-lashed land over a 1,000 years ago. After a substantial introductory section dealing with the history of wine, its making, storage, and enjoyment, we're off. Starting with (where else?) France and Burgundy, each wine area is summarized in terms of its geography, climate, and preferred vines and the appellations, laws, and traditions that govern production. The discussion of Pomerol, for example, tells you a great deal in one short page. Even since 1994, when the fourth edition came out, vast changes have swept the wine world, and many parts of the atlas have been correspondingly completely reworked. South America, Canada, Southern France, Italy, Greece, Eastern Europe, and the Eastern Mediterranean are among the areas that have benefited. The regional maps that form the core of the book are a triumph of clarity. The whole production constitutes a brilliant achievement of organization and synthesis, forming an indispensable resource for any wine lover at all interested in where the wine they drink comes from and why it tastes the way it does. --Robin Davidson, Amazon.co.uk

Book Description

More than two decades have passed since The World Atlas of Wine made its first appearance. During that time the book that the French supreme wine authority, the Institute National des Appellations d'Origine (INAO), called "a major landmark in the literature of wine" has been hailed by critics all over the world as "extraordinary" and "irreplaceable." Translated into a dozen languages, it has been bought by more than two million people, and commands an unrivaled position as the definitive work for wine lovers, connoisseurs, and professionals alike.

The fourth edition of this undisputed classic has been completely revised and updated to keep abreast of the changing world of wine. Since the publication of the third edition, wine making and wine appreciation have not stood still. The Old World has risen to the challenge of the New: important legislative changes have taken effect; previously unrecognized wines and wine regions are coming to the fore; wine makers are taking their skills into new regions and new countries and are learning from one another. In every wineproducing country standards of wine making are being raised in response to the unrelenting pressure for quality, not quantity.

Hugh Johnson emphasizes that there is an intimate relationship between geography and wine -- that where the wine comes from determines its quality, style, and taste. This new edition of the Atlas guides the wine lover and professional through the world's quality vineyards to the year 2000. The authoritative choice of maps has been expanded in its coverage and new information added, maintaining the crucial link between wine and place. The better the wine, the more precisely the Atlas locates its origin, down to a single field.

Besides revealing where a vineyard is located, maps can explain why it is there: what is singular about the site and its size; its soil, slope, sunshine, rainfall; and how it relates to its neighboring vineyards. They reveal the fundamental differences in terroir -- the myriad details of a landscape which conspire to make the difference between a grand cru and a vin de table.

This new edition of the Atlas further expands its coverage and visual appeal. Every one of its 180 maps has been revised, extended where necessary, and brought completely up-to-date. Of these, 36 are totally new, mapping areas that have recently risen -- or risen again -- to excellence, or have changed so greatly that they demand new cartographic treatment. The entire introductory section on the background to wine and its enjoyment has been redesigned and newly illustrated. New artwork, color photographs, fact boxes, and tables enhance the text, much of it rewritten to reflect the latest changes.

Despite the considerable efforts of competitors around the world, no other wine atlas can match The World Atlas of Wine or claim its cartographic excellence. The translation of this atlas into a dozen languages bears witness to its remarkable success. In his foreword to the third edition, the president of the Office International de la Vigne et le Vin predicted a choice place for the Atlas in every wine expert's or wine lover's library. This fourth edition is set to maintain and enhance its status through a third decade.

Customer Reviews:

At Last, An Atlas!.......2007-07-30

I was very pleased to have finally discover a book that contained maps of all the premiere growing areas, especially in Europe (in topo no less.) In the past, I had been challenged searching on-line for maps that were able to pin point certain vineyards. A true atlas in every sense of the word to the greatest grape growing areas including a 14 page gazatteer to aid in locating even the smallest village.

The first 50 pages is a well illustrated lesson of wine from vine to stemware including the history of wine, grape type and identification, soils, aging and more. The atlas section contains, in addition to maps, beautiful photos and reproductions of labels pertinent to the area being described. Individual paragraphs guide the reader through these areas with details on dominant grapes grown and the leading producers.

Better suited for the more advanced oenophile.

Joseph Broski - Dionysian Society International (NJ)

Amazing.......2007-07-16

Wonderful, I recommend this book to any specializated person who could be interested in world wine. It's fabulous.

Just as good as the last editions.......2007-05-17

Just an all-around great thing to have or to gift for people who enjoy (or would like to start to enjoy) a good glass of wine.

Best Darned Wine Book.......2007-05-12

If you can only own one wine book, this is it. Well-organized, enormously informative, accurate, rich writing and graphics. The A-Z of wines without pretension or being a ten volume tome.

A Must Have.......2007-04-12

This book has always been a classic, and the newest edition is spectacular. This is a must for one's library. If you are to own just one wine book, this is it! It is so thorough, with fabulous maps, photos, labels, and info. It is so much fun to open this up along with a bottle and learn as much or as little as you care to. The time, thought, and knowledge put into this book is a inspiring, don't miss it!

Average customer rating:

The World Atlas of Wine, 5th Edition
Hugh Johnson
Manufacturer: Barnes & Noble
ProductGroup: Book
Binding: Hardcover

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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The World Atlas of Wine

ASIN: 0760747091

Product Description

There are few books that have had such a monumental impact in their field; sales of the first four editions exceed 3.5 million copies. Now, for the first time in the history of wine writing, world-renowned authors Hugh Johnson and Jancis Robinson have teamed up to combine their unrivalled talents. Together they have created the fifth edition of this masterpiece, making it the most thorough and expansive revision ever of the work. Johnson and Robinson, acclaimed worldwide as the most brilliant, authoritative and eloquent writers on wine, have in this fifth edition produced a truly incomparable book. This Special Edition brings together wine's greatest maps and prose for the frontline of the expanding wine world.

The Appetizer Atlas: A World of Small Bites

Average customer rating:

Disappointed
Good Luck Finding the Ingredients
Do not buy this book
Atlas of delight!
Excellent reference

The Appetizer Atlas: A World of Small Bites
Arthur L. Meyer , and Jon M. Vann
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books

General | Baking | Cooking, Food & Wine | Subjects | Books

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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Hors d'Oeuvres
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The Hors D'Oeuvre Bible

ASIN: 0471411027

Book Description

The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.

Customer Reviews:

Disappointed.......2007-04-05

I found very few recipes I was actually interested in making. We have "Appetizer" parties twice a year and I am always looking for good recipes. I could not find anything to add from this cookbook.

Good Luck Finding the Ingredients.......2006-12-27

I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.

Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.

If you have access to ethnic markets, you may enjoy this book, otherwise
beware that you may have trouble making a large number of the recipes in this book.

One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.

On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.

Do not buy this book.......2006-10-13

Absolute rubbish. Who publishes a cookbook without pictures. Ok. There are about a dozen pictures, but even so. 400 recipes and no pictures beside them. You eat with your eyes first. What a waste of 45 dollars. The author is a thief.

Atlas of delight!.......2005-02-08

This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!

These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".

The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!

Excellent reference.......2004-06-08

I bought this book to express my appreciation for Arthur Meyer's organic chemistry class. Oddly enough, I discovered that he had an entirely different life outside teaching.

The Appetizer Atlas is not only a comprehensize cookbook, but a good reference to the cutural aspects of cooking. Each section begins with a brief history of the geography and the culture of the region and how these contributed to the local cuisine.

Extensively researched and elegently concieved, this book is a smart buy.

The World Atlas of Wine: Completely Revised and Updated, Sixth Edition (World Atlas of Wine)
Average customer rating:
The World Atlas of Wine: Completely Revised and Updated, Sixth Edition (World Atlas of Wine)
Hugh Johnson , and Jancis Robinson
Manufacturer: MITCH
ProductGroup: Book
Binding: Hardcover

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books
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General | Cooking, Food & Wine | Subjects | Books
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ASIN: 1845333012

Book Description

Hailed by critics worldwide as “extraordinary” and “irreplaceable,” there are few volumes that have had as monumental an impact in their field as Hugh Johnson’s The World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.
World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and—for the first time ever—double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag’s Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It’s a truly incomparable book, and an essential addition to every wine lover’s or professional’s library.

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World

Average customer rating:

Under-appreciated
It takes you there

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World
Oz Clarke
Manufacturer: Harcourt
ProductGroup: Book
Binding: Hardcover

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Oz Clarke's Grapes and Wines: The definitive guide to the world's great grapes and the wines they make
The World Atlas of Wine
The New Sotheby's Wine Encyclopedia, Fourth Edition
The Oxford Companion to Wine, 3rd Edition
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ASIN: 0151009139

Book Description

Fundamental to the understanding of wine is a sense of place. Knowing which country, which region, which vineyard, and even which hillside a wine comes from adds enormously to the pleasure of drinking it. Through its unique cartography--more than seventy-five spectacular, hand-painted panoramic maps--and Oz Clarke's lively and opinionated prose, this revolutionary atlas illustrates and explains the vital connections between the land, the winemaker, and the wine.
This edition has been completely revised, updated, and expanded, with a closer look at Napa and Sonoma, and new maps for Chile, Argentina, and elsewhere. No other book maps the world of wine as vividly, and no wine library is complete without Oz Clarke's New Wine Atlas.

Customer Reviews:

Under-appreciated.......2006-11-10

This is a wonderful atlas. It differs from other offerings in that it includes panoramic maps, giving the reader a real feel for "the lay of the land". The book also has regional "keys", providing information on grapes grown, aspect, soil and climate. The accompanying text is less scholarly in tone than The World Atlas of Wine but nearly as informative.

If I were to recommend one reference, it would be the above referenced atlas. But if your bookshelf has room for two, get this as well.

It takes you there.......2006-05-25

I can hardly judge the author's knowledge about wine itself, as I am definitely not a connaisseur. I just enjoy wine and want to know a little better about it. It also happens that I like to travel too. So, I thought it was a pity that nobody has reviewed this nice book before.

What I can say is that this book is very well done, with an interesting introduction, and maps that try to replicate the vegetation you would find in the actual places. It really gives you the sense of traveling to the area he is describing, which is not bad considering the aim of this type of book.

Comparing this to Hugh Johnson's Wine Atlas, this one feels much more like a travelogue, a quite good one, whereas Johnson's seems to be more informative about growers, more like a mapped encyclopedia. If you are just a curious wine consumer and can have both, start with this then go to Johnson's. If you can't, perhaps a good idea might be to buy this one and Johnson's Pocket Wine Book...or the other way round. It's a tough decision.

A Wine Atlas of the Langhe: The Great Barolo and Barbaresco Vineyards

Average customer rating:

Beautiful Book
One of the finest wine books available
Wine Atlas of the Langhe

A Wine Atlas of the Langhe: The Great Barolo and Barbaresco Vineyards
Victtorio Mangnelli
Manufacturer: Slow Food Editore
ProductGroup: Book
Binding: Hardcover

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Barolo to Valpolicella: The Wines of Northern Italy (Classic Wine Library)
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ASIN: 8884990416

Book Description

Breathtaking landscapes filled with castles and churches, picturesque hilltop villages and, best of all, vineyards. This is the Langhe, an area in the Piedmont region of northern Italy that produces some of the world's greatest wines.

A Wine Atlas of the Langhe is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the wines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Barolo and Barbaresco to become recognized as two of the world's most exclusive and highly prized wines. Spectacular aerial photography shows the beauty of the fifteen municipalities profiled in the book.

"Eyewitness Reports" sprinkled throughout the book give readers a privileged insight into the rural culture and social life of the Langhe, through the words of the area's oldest residents. Chapters on The Greats of Barolo and Barbaresco detail the lives of pioneer winemakers, including growers, scholars, oenologists, cellarmen, and aristocratic entrepreneurs.

More wine is currently imported to the U.S. from Italy than from any other country. Lovers of Italy or its classic wines will treasure this beautiful book. Travelers to Piedmont will find many recommendations for the best vineyards to visit, as well as the best places to stay and eat while in the region.

Customer Reviews:

Beautiful Book.......2007-05-17

I don't know much about wine [I sell this book as a bookseller], but I can tell you this large format and thick book is a piece of art. It contains many beautiful photos, has a lovely layout, and feels expensive. I've sold many to wine experts and never had anyone be disappointed by it.

One of the finest wine books available.......2005-02-04

If you're a lover of nebbiolo wines this book is a must. With relentlessly rich detail, it covers every aspect of the great wines of the Piemonte, their history, viticulture, and the people who make them.

Every major Barolo and Barbaresco vineyard is profiled, along with many of the contributors to the production of their great wines. Not only the great winemakers, past and present, but also the "regular people" involved, from grafters to vine dressers, pickers and barrel makers, even office workers and school teachers have their say. The result is a compelling picture of one of the world's greatest wine regions.

And if you ever plan a trip to the Langhe, the book features excellent advice and contact info on where to visit, what to look for, etc. A great resource.

Wine Atlas of the Langhe.......2004-02-26

This is for the person truly devoted to details. It is the product of years of research of the Barolo and Barbaresco areas. All the vineyards are shown in detail. A definite must for any one studying wine beyond the basic level.

Pasta East to West: A Vegetarian World Tour (Healthy World Cuisine)

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Pasta East to West: A Vegetarian World Tour (Healthy World Cuisine)
Nava Atlas
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 1570670668

Book Description

Go on a culinary odyssey into the world of pasta and noodles. This collection of recipes by renown vegetarian cookbook author Nava Atlas helps you explore different types of noodles from Asia (where pasta was invented), try nifty shapes you may not be familiar with, as well as experience flavored favorites (lemon -pepper or tomato-basil) and new blends of wheat pastas (artichoke, kamut, spelt). While finding new inspiration for meatless pasta combinations, you'll be treated to captivating line drawings and sprinklings of food witticisms.

Average customer rating:

The Bible of International Cuisine
A wonderful coffee table book for the food lover
A bright, fascinating coverage which invites browsing

The Foodlover's Atlas of the World
Martha Rose Shulman
Manufacturer: Firefly Books
ProductGroup: Book
Binding: Hardcover

General | Gastronomy | Cooking, Food & Wine | Subjects | Books

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ASIN: 1552975711

Book Description

Food contains the history of the world. Without words, it tells a thousand stories of political struggle, of ethnology, religion, geography and migration. Tastes, flavors and textures uncover centuries-old events; local specialties unlock the mysteries of agriculture and climate; foods foreign to a region reveal the effect of expansion and commerce. The Foodlover's Atlas of the World weaves an intricate portrait of the food regions of the world today and how they came to be. Renowned cookbook author Martha Rose Schulman lends her expertise to an intimate look at what makes each cuisine unique, engaging the mind as much as the taste buds.

A journey across many lands, The Foodlover's Atlas of the World gives in-depth details on local customs and lore, typical menus and traditional ingredients for each region. For the cook, the casual food reader, the gastronomic fanatic and the cultural historian, there is no other book on the food of the world that packs such a visual, cultural and culinary punch.

The Foodlover's Atlas of the World features forty-three distinctive regions and subregions that go beyond political boundaries to gastronomic borders; and close to 300 evocative photographs, 90 special recipes, plus sample menus, dish definitions, local food lore and historical detail.

Customer Reviews:

The Bible of International Cuisine.......2007-02-27

The concept behind "The Foodlover's Atlas of the World" is imaginative, and author Martha Rose Shulman, a renowned, award-winning author with 17 cookbooks to her credit, carries it off exceptionally well. She divides the world into four major culinary regions--1) Europe, 2) Africa and the Middle East, 3) Asia and Australia, and 4) the Americas. Then, in glossy, exquisitely illustrated pages, she describes the cuisines of each country within the region. Each country gets on the order of a half-dozen or so pages--the depth of coverage is thus outstanding.

This is fascinating information. There are no recipes in the main text (although a few are included at the end of the book). Rather, each country section covers in detail the history and characteristics of the food of that land. Here, for example, are the topics from the section on Greece (each country is presented in a similar way): "Staple Foods" covers cheese, bread, wine, olives, honey and more. "Festive Food" describes festival fare such as traditional Easter bread and savory Christmas mezedes. "Signature Dishes" is a sidebar that defines tzatziki, htapothi xithato, dolmadakia and other dishes. "The Influence of Religion" describes the influence of the Greek Orthodox religion on the evolution of Greek food. "A Regional Flavor" compares foods among the various regions of the country, especially between the mainland and the islands. "Food Through the Day" describes what Greeks eat at meals throughout a typical day. Finally, "Reading the Menu" presents a menu of restaurant meals that one might find in Greece.

If you enjoy cooking, eating and learning about ethnic cuisines from around the world, "The Foodlover's Atlas of the World" is for you. I recommend it highly.

A wonderful coffee table book for the food lover.......2003-02-24

This book is very attractive and filled with lovely pictures of food, different countries, and often what's special in their culture. There is an excellent exploration of many different countries with 2 to 3 pages devoted for many of them. There is a brief recipe section in the back that has clear and concise recipes to follow. I really like this book because you can read it in small segments and you don't feel the need to sit down and read the whole book at once. The book is fasniating you will learn a great deal about different cultures and food that you may not be familiar with. This is a great book to thumb through for information and ideas.

A bright, fascinating coverage which invites browsing.......2003-01-10

From the different culinary styles and regions of France to the history of and cultural influences upon North African cuisines, the Food Lover's Atlas Of The World provides a wide-ranging discussion of various food trends, styles, and influences around the world. Color photos of fresh ingredients and regional marketplaces accompany histories which focus on regional signature dishes and their evolution. A bright, fascinating coverage which invites browsing.

The Gourmet Atlas: The History, Origin, and Migration of Foods of the World

Average customer rating:

Disappointing. . .
not a great atlas of foods
A Disappointment

The Gourmet Atlas: The History, Origin, and Migration of Foods of the World
Susie Ward , Claire Clifton , and Jenny Stacey
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

History | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Atlases | Atlases & Maps | Reference | Subjects | Books
ASIN: 0028619889

Amazon.com

Buyer beware: once you've started leafing through the pages of The Gourmet Atlas, you probably won't be able to put it down. It is more than just a book about food; within the atlas's pages you'll discover the historical origins of various foods, their political and cultural ramifications, and their positions in the societies in which they're found. Ancient Egyptians, for example, eschewed the bean because they considered it impure, while the Romans believed that the souls of the dead resided in beans, so eating them was akin to cannibalism. The Gourmet Atlas reveals that there are 13 kinds of honey, explains the difference between Italian and French cheeses, and discusses the origins of the cucumber. It includes A-Z listings that detail the backgrounds and uses of major food groups, plus herbs, spices, fruits, nuts and berries, and more. As if that weren't enough, there are also regional recipes scattered throughout the book and illustrations--more than 300 photographs and drawings--that make each page a joy to view as well as to read. The Gourmet Atlas really is the definitive roadmap to the world of food--just don't read it when you're hungry!

Book Description

Here is the essential reference guide for everyone who is passionate about cooking, travel, and food. The Gourmet Atlas explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had. Discover how chocolate arrived in America and why the French refused to eat potatoes. Relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas. 50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world • Numerous and extensive A-Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more • More than 300 lavish photographs and drawings tell the story of food throughout history • Authentic recipes featuring the highlighted ingredient bring you closer to the food's native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you'll be able to answer the questions, "Where did this come from and how did it get here?"

Customer Reviews:

Disappointing. . ........2002-02-20

I love food books and history books and was perhaps expecting a more thorough discussion of the history of food and it's migration from region to region. At best, the discussions were cursory and hardly as comprehensive as one would expect in a book labeled as an atlas. Significant information was missing about foods that weren't of interest to the authors and information about other foods important enough in historical economic impact to require their entry still left out detail I know from other, better sources.

At best, this book serves adequately, perhaps even well, as an introduction to it's subject, but it is little better than that. IMO, for cover price, it's not worth it. For $..., it certainly is worth the content. Amazon's price comes close, but not close enough for me to give this as a gift (unless I give my own copy).

not a great atlas of foods.......2001-02-14

I am currently taking an upper division geography course on food topics and we are using the "The Gourmet Atlas" as a text. The general feeling of the class is that the maps in this book lack a reasonable cartographic approach. This is quite sad considering that it is an 'atlas'. However, the book does offer some background knowledge on various kinds of foods(though minimal). I personally think the subject the authors tried to take on is extremely fascinating but the manner in which they did so was not successful.

A Disappointment.......1999-11-23

I was expecting something more scholarly I suppose. The Gourmet Atlas contains: some great maps of the migration of foodstuffs; recipes which look good; time-lines; charts and some wonderful photos and pretty pictures. But this visual appeal is at the expense of the text, which I found light-weight, and the writing is sometimes confusing. If you are serious about food then this is lacking in many areas - no bibliography or references for starters and I found some factual errors. The very short introduction promises that the atlas will be THE source for the avid student and casual inquirer. The serious student would be better to stick to something like Waverley Root's FOOD.Meanwhile I await Alan Davidson's The Oxford Companion to Food. The Gourmet Atlas is a pretty book and could prove quite handy butis hardly a definitive reference. Good for someone starting out with an interest in food.

Average customer rating:

The World Atlas of Wine
Hugh johnson
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover

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