Label
All
0
Clear all filters

Alan Davidson

Coffee

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

coffee a beverage, and at one remove an important food flavouring, made from roasted beans of the coffee plant, mainly Coffea arabica. Other species are C. robusta (now reclassified as C. canephora), and a couple of minor ones suited to the climate of W. Africa.

The earliest written mention of the drink is in the work of Rhazes, an Arabian physician active in the 10th century, but cultivation may have begun several centuries earlier. A rich mythology, full of dancing goats and sleepy monks, was woven around the discovery of the plant in Arabia.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title