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Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 22,34 MB
Release : 1987
Category : Congresses
ISBN : 090732536X
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 : 24,59 MB
Release : 1986
Category : Congresses
ISBN : 0907325335
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 35,59 MB
Release : 1991
Category : Cookery
ISBN : 0907325475
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 28,64 MB
Release : 1989
Category : Cookery
ISBN : 0907325424
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 : 264 pages
File Size : 48,32 MB
Release : 1990
Category : Cooking
ISBN : 0907325440
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 10,15 MB
Release : 1991
Category : Cookery
ISBN : 0907325467
Author :
Publisher :
Page : 184 pages
File Size : 19,35 MB
Release : 1989
Category : Cooking
ISBN :
Author : Alan Davidson
Publisher : OUP Oxford
Page : 1944 pages
File Size : 11,36 MB
Release : 2006-09-21
Category : Cooking
ISBN : 0191018252
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author : Mark McWilliams
Publisher : Oxford Symposium
Page : 304 pages
File Size : 18,68 MB
Release : 2013-07-01
Category : Cooking
ISBN : 1903018994
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 322 pages
File Size : 30,63 MB
Release : 2003
Category : Cooking
ISBN :
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.