Description
Oxford Symposium
Milk: Beyond the Dairy
Proceedings of the Oxford Symposium on Food and Cookery 1999
| This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.
There are upwards of 30 papers by academics from Britain, America and other countries. |
Contents
| Milk and its Uses in Assyrian Folklore | Michael Abdalla |
| Milk: Nutritious and Dangerous | Ken Albala |
| Milk and its Products in Ancient Rome | Joan P. Alcock |
| The Cheeses of Hokkaido and other Milky Issues in a Ricist Society | Michael Ashkenazi |
| How the Bengalis Discovered Chhana and its Delightful Offspring | Chitrita Banerji |
| Touloumotyro: Centuries Old and About to Die | Rosemary Barron |
| Milk and its By-products in Ancient Persia and Modern Iran | Najmieh Batmanglij |
| Rabbits, Fondues and Physics | Tony Blake |
| Milk-borne Diseases: An Historic Overview and Status Report | Fritz Blank |
| Hawking Milk: The Public Health Profession, Pure Milk, and the Rise of Advertising in Early Twentieth-century America | Daniel Ralston Block |
| The Hierarchy of Milk in the Renaissance, and Marsilio Ficino on the Rewards of Old Age | Phyllis Pray Bober |
| New York Milk Culture: Some History, Facts and Concerns | Una Bray |
| Farmhouse Gouda: A Dutch Family Business | Janny de Moor |
| Milk and Dairy Products in the Roman Period | Carol A. Déry |
| Carabao Milk in Philippine Life | Doreen G. Fernandez |
| A Spring-house in Pennsylvania: Design and Use | Rebecca Fitzjohn and Harlan Walker |
| How Old is Old Cheese? Gamalost in Coffin-shaped Boxes and Eccentric Jars | Ove Fosså |
| The Origins of Taste in Milk, Cream, Butter and Cheese | Sarah Freeman and Silvija Davidson |
| Cato’s Roman Cheesecakes: The Baking Techniques | Sally Grainger |
| Dairy Food in the UAE | Philip Iddison |
| What’s in a Name? Some Thoughts on the Origins, Evolution and Sad Demise of Béchamel Sauce | Cathy K. Kaufman |
| Low-temperature Cheese-making: Ancient Wisdom not Outdated | Lidia Kitrilakis and Sotiris Kitrilakis |
| The Artisanal and Regional Cheeses of Greece | Diane Kochilas |
| Fresh From the Cow’s Nest: Condensed Milk and Culinary Innovation | Rachel Laudan |
| The Rise of the Cream Sauce, 1660–1760 | Gilly Lehmann |
| Finnish-American Milk Products in the Northwoods | Yvonne R. Lockwood & William G. Lockwood |
| Names for Milk and Milk Products | Jenny Macarthur |
| The Milk-tie | Jeremy MacClancy |
| The Health Hazards of Milk | H. Morrow Brown |
| The Art of Making Brie de Meaux Fermier | Lizabeth Nicol |
| Medieval Arab Dairy Products | Charles Perry |
| Images of Progress: Milk Advertisements in Greece | Elia Petridou |
| Cheese in Art | Gillian Riley |
| Animal Husbandry and Other Issues in the Dairy Industry at the End of the Twentieth Century | Cherry Ripe |
| Sandesh: An Emblem of Bengaliness | Colleen Taylor Sen |
| Yoghurt in Iran | Margaret Shaida |
| The Origins of the New York Dairy Industry | Andrew F. Smith |
| The Wet-nurse | Raymond Sokolov |
| Milky Medicine and Magic | Layinka M. Swinburne |
| More on the Origin and History of the Ice-cream Cone | Robin Weir |
| Use of Almonds in Late-medieval English Cookery | Caroline Yeldham |
| La Laiterie de la Reine at Rambouillet | Carolin C. Young |