Food and Drink

Hungry for knowledge? Thirsty for information? Learn about food, drink, cooking, eating, imbibing, and other tasty morsels from Oxford University Press.
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a white plate topped with a cake covered in blue flames
Did you know? Before the Baked Alaska became a popular dessert, a NYC restaurant served a banana, vanilla ice-cream, and meringue dish called the "Alaska Florida." Image credit: Baked Alaska at the Oceannaire by vxla. Public domain via Wikimedia Commons. #foodfacts #funfacts #dessert #bakedalaska
a person holding coffee beans in their hands
The allure of the peasant in organic farming
The allure of the peasant in organic farming | OUPblog
The Oxford Companion to Sugar and Sweets
Happy National Doughnut Day! Did you know recipes for doughnuts have been traced back to as early as 1750? From the Revolutionary War to Homer Simpson, doughnuts are a staple in American Culture. Learn more about the fried treat in "The Oxford Companion to Sugar and Sweets".
a man in an apron is making bread
The Oxford Companion to Cheese
"Antonio Rodeghiero, the owner of Malga Manazzo, making Asiago. Asiago is a cow’s milk cheese produced only in the northeastern part of Italy." Image courtesy of Consorzio di Tutela del Formaggio Asiago. Used with permission.
a woman wearing a nun costume in front of shelves
The Oxford Companion to Cheese
“Sister Noella Marcellino is a Benedictine nun and cheesemaker from the Abbey of Regina Laudis in Bethlehem, Connecticut. She holds a PhD in microbiology from the University of Connecticut.” © Robert Fenton Houser. Used with permission.
a man is working in a large room full of cheeses on wooden pallets
The Oxford Companion to Cheese
“In the Spring Brook Farm caves in reading, Vermont, an employee washes Redding cheese with a brine solution.” © Kate Arding. Used with permission.
a piece of cheese that has been cut in half and is sitting on a table
18 facts you never knew about cheese
18 facts you never knew about cheese (Image: A Coulommiers cheese made from unpasteurised cow's milk by Myrabella. CC BY-SA 3.0 via Wikimedia Commons.)
the science of cheese by michael tunck
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Did you know that Sardinia’s Cazu Marzu, which means “rotten cheese,” is safe to eat only if it contains live maggots? #food #cheese #foodfacts #science
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There's nothing better than a full cheese board.
a man standing in the middle of a room filled with stacks of beds and mattresses
The Oxford Companion to Cheese
"Roquefort is a semisoft blue-veined cheese made from sheep’s milk and produced in the south of France. It is made from the raw milk of only one breed, the Lacaune, and aged in the natural Combalou caves of the village of Roquefort-sur-Soulzon.”
the science of cheese by michael tunck
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Did you know that Edam cheese was used as cannonballs in a battle between Montevideo, Uruguay, and Buenos Aires, Argentina in 1841? One cheese cannonball killed two soldiers. #cheese #foodfacts #food #history
a man is working in an old fashioned oven with fire coming out of the pot
The Oxford Companion to Cheese
'A worker at one of the temperature- and humidity-controlled warehouses that mature Asiago cheese brands the wheels with the phrase “Prodotto della Montagna,” meaning “Product of the mountain.” This asserts that all phases of production—including pasturing and milk collection—took place at an altitude between 600 and 2300 meters above sea level.' Image courtesy of Consorzio di Tutela del Formaggio Asiago. Used with permission.
a person holding something in their hand over some black stuff on a counter top with other items around them
The Oxford Companion to Cheese
“Tymsboro is a pyramid-shape goat’s milk cheese produced by Mary Holbrook at Sleight Farm in Somerset, England. A mixture of ash (charcoal) and salt is applied to the cheese a day or two after it is made, which acts via osmosis to draw moisture out of the cheese, promoting rind growth.” © Kate Arding. Used with permission.
the science of cheese by michael tunck
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Did you know that each American adult consumes an average of 33 pounds of cheese each year? #foodfacts #cheese #food
there is a cheese that has been cut into pieces
The Oxford Companion to Cheese
"Humboldt Fog is a soft-ripened pasteurized goat’s milk cheese, notable for the thin line of ash running through it. To form the cheese, half the curds are ladled into molds, and vegetable ash is applied to the surface. The second layer of nascent curds is then poured on top of the ash to form a layer cake-like cheese.”