“The goal was to reach out to the global cheese community to find experts who were passionate about the cheeses of their country or region and to bring that expertise and passion to the book,” Donnelly said. Donnelly devised all of the 855 categories the entries cover – ranging from cheese regulations and cheese-making techniques to cheese history and cuisines – established the geographically diverse 12-member editorial board that selected many of the contributors and solicited entries, worked directly with numerous contributors herself and edited all the entries, which are signed by the contributors. The book was edited by Catherine Donnelly, a professor in the University of Vermont's Nutrition and Food Sciences Department. The James Beard Foundation awards are the culinary industry’s most prestigious recognition program.įour years in the making, The Oxford Companion to Cheese contains 855 entries from 325 contributors in 35 countries and features two 16-page color inserts with over 100 black and white images of cheeses from around the world. Newswise - The Oxford Companion to Cheese, published in November 2016 by Oxford University Press, has won a James Beard Award in the reference and scholarship category.
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