Authenticity in the Kitchen


ISBN-10 1-903018-47-1

ISBN-13 978-1-903018-47-7

Published Aug 2006

440 pages; 174×246 mm; paperback; b&w illustrations

Price £30


Oxford Symposium

Authenticity in the Kitchen

Proceedings of the Oxford Symposium on Food and Cookery 2005

The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Readership: Academic and cookery enthusiasts.


Deciphering La vraye mettode de bien trencher les viandes (1926) Julia Abramson
Authentic Dutch Food and 19th-century Amsterdam Restaurants Hilary Akers
The Ambiguity of Authenticity Joan P. Alcock
The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating Authority Rachel A. Ankeny
Food as Art and the Quest for Authenticity Albert Arouh
Tafelspitz, more than a Recipe: a Tribute to the Late Chef Louis Szathmáry Fritz Blank
Authenticity and Gastronomic Films – A Sybaritic Study François Brocard
Aged, but not Old: Local Identities, Market Forces, and the Invention of ‘Traditional’ European Cheeses Bronwen E. Bromberger
The Real Thing? Understanding the Archive at Fairfax House, York Peter Brown
Medieval Anglo-Jewry and their Food, 1066–1290 Reva Berman Brown
‘Real Eating’: A Medieval Spanish Jewish View of Gastronomic Authenticity Jonathan Brumberg-Kraus
Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica Anthony F. Buccini
Communicating Authenticity John F. Carafoli
The Authenticity of Wild Boar in Europe Caroline Conran
The Quest for Reality Daphne Derven & Christian Banfield
The Strange Tale of General Tso’s Chicken Fuchsia Dunlop
Is it the Real Thing? Lidwina of Schiedam, Chocolate Eclairs, and GM Cornbread James G. Ferguson, Jr.
Food and Modernism Anna Marie Fisker
Running a 15th-century Restaurant in the 21st Century Judy Gerjuoy
Towards an Authentic Roman Sauce Sally Grainger
Naming Authenticity and Regional Italian Cuisine Alexandra Grigorieva
Bede’s World – Harvesting Knowledge on an Anglo-Saxon Farm Christopher Grocock
The Work of Food in the Age of Molecular Gastronomy Naomi Guttman
History in the Baking: Taste, Authenticity, and the Legacy of the Scotch Oven Roger Haden
In the Eye of the Beholder, on the Tongue of the Taster: What constitutes Culinary Authenticity? Sharon Hudgins
Adulteration as Part of Authenticity Jan Krag Jacobsen
Feeding Pharaoh: ‘Authentic’ Ancient Cookery for Schools? Cathy K. Kaufman
Nostalgia and Authenticity in Low-carbohydrate Dieting Christine Knight
Riverworld: The Vanished World of Illinois Riverfolk Bruce Kraig
Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture Pia Lim-Castillo
Eating Postmodernity: Fusion Cuisine and Authenticity Mark McWilliams
19th-century Food Historians: Did they Search for Authenticity or Use the Past to Embellish their Present? Valerie Mars
‘How does it taste Cisti? Is it good?’ Authentic Representations of Italian Renaissance Society and Wine Consumption in Giovanni Boccaccio’s Decameron Salvatore Musumeci
Protecting Authentic French Food Heritage (Patrimoine Culinaire) Lizabeth Nicol
Imaginary Restaurants with Real Food in them: Reflections on the Quest for Authenticity in South-East Asian Food Roger Owen
Medieval Arab Authenticity Charles Perry
Meat Food of Mountain Jews of Daghestan Z. Ramazanova & M. Magomedkhanov, edited by Robert Chenciner
Saucing the Dish of Authenticity: Mrs Charles Dickens’s Menus and her Husband’s Writings Susan M. Rossi-Wilcox
Eggs and Soldiers, English Tea, Smoked Milk, and Pain Anniversaire William Rubel
The North American Indian Restaurant Menu: The Triumph of Inauthenticity Colleen Sen
Authentic Food: A Philosophical Approach Nicholas F. Silich
Eating in Eden: The Jonny-Cake Papers of ‘Shepherd Tom’ Keith Stavely & Kathleen Fitzgerald
Haroset Susan Weingarten
Authentic? Or just expensive? John Whiting
Catherine de’ Medici’s Fork Carolin Young