Oxford Companion to

Consciousness is undoubtedly one of the last remaining scientific mysteries and hence one of the greatest contemporary scientific challenges. How does the brain's activity result in the rich phenomenology that characterizes our waking life? Are animals conscious? Why did consciousness evolve? How does science proceed to answer such questions? Can we define what consciousness is? Can we measure it? Can we use experimental results to further our understanding of disorders of consciousness, such as those seen in schizophrenia, delirium, or altered states of consciousness?

With more than 800 entries written by a team of 67 specialists from around the world, the Companion offers an illuminating look at the classic tales themselves, both ancient and modern, from Jack and Jill and Cinderella to Alice in Wonderland and the Wizard of Oz. The contributors also profile the writers who wrote or reworked these luminous tales, as well as the illustrators, film-makers, choreographers, and composers who have been involved with creating or interpreting them. The Companion also covers such related topics as film, art, opera, ballet, music, even advertising.

From the conjectured identity of the Dark Lady of the Sonnets to misprints in the First Folio, from Shakespeare's favorite figures of speech to the staging of Othello in South Africa, The Oxford Companion to Shakespeare offers the most comprehensive coverage available on all aspects of Shakespeare's life and works.

First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.

"If a telephone reference caller asks what deconstructionism is–or for the difference between a spondee and a dactyl, or for a clarification of Nice-Nellyism or the Gunning Fog Index–this is the source to reach for. The range here is wonderfully broad: language history, dialects, grammar, style, rhetoric, and so forth… this is a fine book for reference and browsing. Highly recommended."

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar?