4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"The Oxford Companion to Food"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"The Oxford Companion to Food"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name The Penguin Companion to Food. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Editions"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"• • • (later reprints) • • ==Reception=="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Reception"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"The New York Times called the book \"a masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty\" and a work \"dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions.\" The American Library Association recognized The Oxford Companion to Food with an Honorable Mention in the Dartmouth Medal competition for 2000, as well as inclusion as one of its Outstanding reference sources 2000 by the Reference Sources Committee of the Reference and User Services Association (RULA). ==References=="}}]]}]]}],["$","div",null,{"className":"mt-8 pt-4 border-t border-gray-100","children":["$","a",null,{"href":"https://en.wikipedia.org/wiki/The%20Oxford%20Companion%20to%20Food","target":"_blank","rel":"noopener noreferrer","className":"text-xs text-gray-400 hover:text-gray-600 transition-colors","children":"Source: Wikipedia ↗"}]}]]}],["$","div",null,{"className":"px-6 py-4 border-t border-gray-100 flex justify-between items-center","children":[["$","a",null,{"href":"/","className":"text-xs text-gray-300 italic hover:text-gray-500 transition-colors","children":"tickerdossier.com"}],["$","a",null,{"href":"https://tickerdossier.substack.com","target":"_blank","rel":"noopener noreferrer","className":"text-xs text-gray-400 hover:text-gray-600 transition-colors","children":"tickerdossier.substack.com"}]]}]]}]