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Author : Harlan Walker
Publisher : Oxford Symposium
Page : 264 pages
File Size : 43,8 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 : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 46,8 Mb
Release : 1986
Category : Congresses
ISBN : 9780907325338
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 47,9 Mb
Release : 1988
Category : Cooking
ISBN : 9780907325390
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 47,7 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 : Tom Jaine
Publisher : Unknown
Page : 0 pages
File Size : 42,6 Mb
Release : 1987
Category : Cooking
ISBN : 090732536X
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 51,6 Mb
Release : 1987
Category : Congresses
ISBN : 9780907325369
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 41,7 Mb
Release : 1991
Category : Cookery
ISBN : 9780907325475
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 248 pages
File Size : 46,5 Mb
Release : 1995
Category : Cookery
ISBN : 9780907325628
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 52,5 Mb
Release : 1996
Category : Cookery
ISBN : 9780907325727
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 340 pages
File Size : 44,7 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 : 274 pages
File Size : 53,7 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 : 52,5 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 : Richard Hosking
Publisher : Oxford Symposium
Page : 346 pages
File Size : 42,9 Mb
Release : 2006
Category : Cooking
ISBN : 9781903018439
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
Author : Russell Harris
Publisher : Prospect Books (UK)
Page : 36 pages
File Size : 55,8 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 : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 53,5 Mb
Release : 1991
Category : Cookery
ISBN : 9780907325468
