Food and Markets


ISBN-13 978-1-909248-44-1

Published Jul 2015

408 pages; 246×174 mm;
25 b&w illustrations



Oxford Symposium

Proceedings of the Oxford Symposium on Food and Cookery 2014
Edited by Mark McWilliams

The thirty-third Oxford Symposium on Food & Cookery discussed food and material culture from every possible angle, and from every possible geographical perspective. Scholars assembled from countries around the globe, hailing from the UK, USA, Turkey, Italy, France, Brazil, Japan, Israel, and Germany.The topics of some of the papers are:

  • Ballymaloe’s Darina Allen on farmer’s markets in Ireland
  • Mastering the art of Soviet cooking by Anya von Bremzen
  • Janet Beizer on royal table leftovers in eighteenth-century France
  • Garritt Van Dyk on the origins of champagne
  • Food and the Female Body by Mary Gray –
  • Gillian Riley on food from Southern Italy painted by Dutch artists
    in the North
  • Andrew Coe on the kosher poultry racket in early twentieth-century
    New York
  • Doug Duda on why markets grow while cooking crashes
  • Dan Strehl on the Hollywood market at the famous Hollywood and
    Vine intersection

The Table of contents, and one page of each of the first four papers from the conference can be found here.