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Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 44,6 Mb
Release : 1987
Category : Congresses
ISBN : 9780907325369
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 47,9 Mb
Release : 1986
Category : Congresses
ISBN : 9780907325338
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 53,6 Mb
Release : 1988
Category : Cooking
ISBN : 9780907325390
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 41,7 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 : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 43,6 Mb
Release : 1996
Category : Cookery
ISBN : 9780907325727
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 264 pages
File Size : 48,9 Mb
Release : 1990
Category : Cooking
ISBN : 9780907325444
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author : Mark McWilliams
Publisher : Oxford Symposium on Food
Page : 380 pages
File Size : 42,5 Mb
Release : 2020-08
Category : Cooking
ISBN : 1909248703
The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.
Author : Richard Hosking
Publisher : Oxford Symposium
Page : 346 pages
File Size : 41,9 Mb
Release : 2006
Category : Cooking
ISBN : 9781903018439
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 42,5 Mb
Release : 1991
Category : Cookery
ISBN : 9780907325468
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 274 pages
File Size : 55,7 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.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 51,6 Mb
Release : 2001
Category : Cooking
ISBN : 9781903018163
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Author : Anonim
Publisher : Unknown
Page : 184 pages
File Size : 42,6 Mb
Release : 1989
Category : Cooking
ISBN : OCLC:20808553
Author : Alan Davidson
Publisher : OUP Oxford
Page : 953 pages
File Size : 55,5 Mb
Release : 2014-08-21
Category : Cooking
ISBN : 9780191040726
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman 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. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 340 pages
File Size : 51,5 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 : 336 pages
File Size : 41,6 Mb
Release : 1991
Category : Cookery
ISBN : 9780907325475