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Author : Mark McWilliams
Publisher : Oxford Food Symposium
Page : 349 pages
File Size : 52,8 Mb
Release : 2019-07-01
Category : Social Science
ISBN : 9781909248656
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 55,7 Mb
Release : 1988
Category : Cooking
ISBN : 9780907325390
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 264 pages
File Size : 40,8 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 : Mark McWilliams
Publisher : Oxford Symposium
Page : 389 pages
File Size : 46,5 Mb
Release : 2014-07-01
Category : Cooking
ISBN : 9781909248403
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author : Mark McWilliams
Publisher : Prospect Books
Page : 408 pages
File Size : 52,7 Mb
Release : 2015-07-01
Category : Cooking
ISBN : 9781909248441
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Author : Mark McWilliams
Publisher : Oxford Symposium
Page : 451 pages
File Size : 40,5 Mb
Release : 2018-07-01
Category : Social Science
ISBN : 9781909248625
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Author : Richard Hosking
Publisher : Oxford Symposium
Page : 390 pages
File Size : 52,6 Mb
Release : 2010
Category : Cooking
ISBN : 9781903018798
Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Author : Mark McWilliams
Publisher : Oxford Symposium on Food
Page : 380 pages
File Size : 41,5 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 : Harold McGee
Publisher : Appetite by Random House
Page : 667 pages
File Size : 44,7 Mb
Release : 2020-10-20
Category : Cooking
ISBN : 9780147529756
The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.
Author : Susan R. Friedland
Publisher : Unknown
Page : 0 pages
File Size : 54,7 Mb
Release : 2009
Category : Cooking (Vegetables)
ISBN : OCLC:705876606
Author : Richard Wilk,Emma McDonell
Publisher : Bloomsbury Publishing
Page : 233 pages
File Size : 45,7 Mb
Release : 2020-12-10
Category : Political Science
ISBN : 9781350123892
Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities? In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition. Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and açaí.
Author : Meg Muckenhoupt
Publisher : Reaktion Books
Page : 144 pages
File Size : 54,7 Mb
Release : 2018-08-15
Category : Cooking
ISBN : 9781789140446
Cabbage has as many faces as it does leafy furbelows. How could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has for millennia provided European and Asian peoples with vitamins A and C . . . and babies—a belief lent credence by folktales about infants found “under a cabbage leaf” as well as contemporary Cabbage Patch Kids. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common, and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is also easy to grow, because it contains sulfurous compounds that repel insect pests in the wild—and human diners who smell its distinctive aroma. We can’t live without cabbage, but we don’t want to stand downwind of it, and in this lively book, Meg Muckenhoupt traces this culinary paradox. From senators’ speeches in ancient Rome to South Korean astronauts’ luggage, she explores the cultural and chemical basis for cabbage’s smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe—and anyone craving their daily dose of leafy greens.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 48,9 Mb
Release : 1987
Category : Cooking
ISBN : UOM:39015052546101
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Sudip Kr. Dutta,Padma Nimmakayala,Umesh K. Reddy
Publisher : Springer Nature
Page : 175 pages
File Size : 54,6 Mb
Release : 2023-08-24
Category : Science
ISBN : 9783031347160
This book is the first comprehensive compilation of deliberations on botany, genetic resources and diversity, classical genetics and traditional breeding, genetic transformation, and detailed enumeration on molecular maps and mapping of economic genes and QTLs, whole genome sequencing and comparative genomics in watermelon, and elucidation on functional genomics. The genomic resources for disease resistance, genomics of fruit and quality traits of watermelon, and molecular and metabolic regulation of nutraceuticals in watermelon are discussed. Mapping of quality traits, and biotic and abiotic resistance is also to be discussed. The genome draft of watermelon and application of genome editing are covered. The book contains approximately 250 pages and over 10 chapters authored by globally reputed experts on the relevant field in this crop. This book is useful to the students, teachers, and scientists in academia and relevant private companies interested in horticulture, genetics, breeding, pathology, entomology, physiology, molecular genetics and genomics, in vitro culture and genetic engineering, and structural and functional genomics. This book is also useful for seed industries.
Author : Jessica Barnes
Publisher : Duke University Press
Page : 192 pages
File Size : 48,6 Mb
Release : 2022-08-08
Category : Social Science
ISBN : 9781478023111
Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security, Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality.