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Author : Russell Harris
Publisher : Prospect Books (UK)
Page : 36 pages
File Size : 42,8 Mb
Release : 1996
Category : Cooking
ISBN : UOM:39015058122840
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student
Author : Gary J. Allen
Publisher : Psychology Press
Page : 320 pages
File Size : 43,8 Mb
Release : 1999
Category : Cooking
ISBN : 9780415922500
First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 46,8 Mb
Release : 1996
Category : Cookery
ISBN : 9780907325727
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 340 pages
File Size : 55,5 Mb
Release : 1997
Category : Cookbooks
ISBN : 9780907325796
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 322 pages
File Size : 45,7 Mb
Release : 2003
Category : Cooking
ISBN : 8210379456XXX
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 53,9 Mb
Release : 1986
Category : Congresses
ISBN : 9780907325338
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 248 pages
File Size : 48,7 Mb
Release : 1995
Category : Cookery
ISBN : 9780907325628
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 42,8 Mb
Release : 1988
Category : Cooking
ISBN : 9780907325390
Author : Alan Davidson
Publisher : Unknown
Page : 338 pages
File Size : 43,7 Mb
Release : 1981
Category : Cookery
ISBN : 0907325084
Author : Print&online
Publisher : Annual Reviews
Page : 610 pages
File Size : 51,9 Mb
Release : 2002-10
Category : Social Science
ISBN : 0824319311
Thirty-two collected articles reflect last year's progress in the field of anthropology. Contributions from archeology, biological anthropology, linguistics and communication studies, regional studies, and socio- cultural anthropology are all represented. Particular attention is given to two topics: childhood and the anthropology of daily life. An abstract is provided for each paper, and some are supported with visual displays of information, including graphs, charts, diagrams, and photographs (a few in color). Annotation copyrighted by Book News, Inc., Portland, OR
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 41,8 Mb
Release : 1989
Category : Cookery
ISBN : 9780907325420
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author : Alan Davidson
Publisher : Oxford Symposium
Page : 332 pages
File Size : 55,6 Mb
Release : 1981-01-01
Category : Cookery
ISBN : 9780907325079
Author : Harlan Walker
Publisher : Unknown
Page : 248 pages
File Size : 52,7 Mb
Release : 1999
Category : Cooking
ISBN : UOM:39015056505426
Author : Colleen Taylor Sen Ph.D.
Publisher : Bloomsbury Publishing USA
Page : 228 pages
File Size : 44,5 Mb
Release : 2004-07-30
Category : Social Science
ISBN : 9780313085826
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 274 pages
File Size : 42,9 Mb
Release : 2002
Category : Cooking
ISBN : 9781903018248
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.