Oxford Symposium on Food & Cookery, 1990
Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1991
Total Pages: 246
ISBN-13: 0907325467
DOWNLOAD EBOOK →Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1991
Total Pages: 246
ISBN-13: 0907325467
DOWNLOAD EBOOK →Author: Tom Jaine
Publisher: Oxford Symposium
Published: 1986
Total Pages: 200
ISBN-13: 0907325335
DOWNLOAD EBOOK →Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1991
Total Pages: 336
ISBN-13: 0907325475
DOWNLOAD EBOOK →Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1990
Total Pages: 264
ISBN-13: 0907325440
DOWNLOAD EBOOK →A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Tom Jaine
Publisher: Oxford Symposium
Published: 1989
Total Pages: 188
ISBN-13: 0907325424
DOWNLOAD EBOOK →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
Published: 1997
Total Pages: 340
ISBN-13: 0907325793
DOWNLOAD EBOOK →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: Mark McWilliams
Publisher: Oxford Symposium
Published: 2013-07-01
Total Pages: 304
ISBN-13: 1903018994
DOWNLOAD EBOOK →Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1999
Total Pages: 242
ISBN-13: 1903018013
DOWNLOAD EBOOK →A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.