Description
Oxford Symposium
Wrapped & Stuffed Foods
Proceedings of the Oxford Symposium on Food and Cookery 2012
• Proceedings of the Oxford Symposium on Food and Cookery 2012 •
• 32 essays by international scholars •The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible angle, and from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeeth-century England, Korea and Italy.There is also a pan- cultural discussion of stuffing and wrapping foods in avant-garde or molecular gastronomy.Contributors include the Chinese expert Fuschia Dunlop, the Greek cookery writer Aglaia Kremezi, the celebrated food writer and cultural historian from America Laura Shapiro, the Australian food historian Barbara Santich, the Israeli commentator and historian Susan Weingarten, and the English anthropologist David C. Sutton.
Titles of some of the papers include: The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America; Chicken Kiev: Material, Social and Discursive Wrappings; Samuel Pepys’s Venison Pasties; Barbarian heads and Turkish dumplings: the Chinese word mantou; A Knish Is Just a Knish–or Is It? The Evolution of a Street Food to Haute Nosh and Before Dolma:A Taxonomy of Medieval Arab Stuffery.
Contents
| Plenary Papers | |
|---|---|
| Paperbark Cooking: Cultural Transformation | Barbara Santich |
| The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America | Laura Shapiro |
| Turning a New Leaf in London: Paan Culture in the Former Metropole | Jaclyn Rohel |
| Plenary Panel: Wrapped and Stuffed: Provocative Misinterpretations on a Theme | |
| The Audacity of Unwrapping and Rewrapping, Unstuffing and Restuffing Virtually Everything (Including, Especially, Cheese) | Harry G. West |
| Picture a Stuffed Goose | Emma-Kayne Abbots |
| Chicken Kiev: Material, Social and Discursive Wrappings | Benjamin F. Coles |
| Wrapping and Stuffing Food Relationally: Pleasure, Place, Production and Power | Michael Goodman |
| Symposium Papers | |
| ‘Sarma’ and ‘Dolma’: Rolled and Stuffed Dishes as Therapy Tools for the Anatolian Women in the Kitchen | Nilhan Aras |
| Pasteis de Tentugal: Serendipity or Cultural Syncretism? | Paula Arvela |
| The Haggis Addressed | Adam Balic |
| Lasagna: A Layered History | Anthony Buccini |
| Samuel Pepys’s Venison Pasties | Taissa Csáky |
| Art and Alchemy: The Authentic Air-Cured Sausages of Europe | Jan Davison |
| Barbarian heads and Turkish dumplings: the Chinese word mantou | Fuchsia Dunlop |
| Mantı and Mantou: Dumplings across the Silk Road from Central Asia to Turkey | Aylin Öney Tan |
| A Knish Is Just a Knish–or Is It? The Evolution of a Street Food to Haute Nosh | Elizabeth Field |
| All Wrapped Up: A History of Mummy Eating | Len Fisher and Janet Clarkson |
| Rich Man’s Fowl, Poor Man’s Fowl: What’s under the Wrapper? | Alexandra Grigorieva |
| Modernist Stuffing and Wrapping Techniques and Applications | Peter Hertzmann |
| Siberian Stuffed: A Profusion of Pel’meni | Sharon Hudgins |
| Yufka: Food for the Cook’s Imagination | Priscilla Mary Işın |
| From Lettuce to Fish Skin: Korean’s Appetite for Wrapped and Stuffed Foods | Join Kyung Kim |
| Maultaschen: No Show and a Lot of Substance | Petra Kopf |
| The Most Frugal of the Phylo-Wrapped Pies, or How to Feed a Crowd with a Handful of Meat | Aglaia Kremezi |
| Italian Stuffed vs. Maghreb Wrapped: Perugia’s Torta al Testo Against the Kebab | Zachary Nowak |
| Before Dolma: A Taxonomy of Medieval Arab Stuffery | Charles Perry |
| Bog Butter | Benedict Reade |
| The Magic of Dumplings: Bringing Pierogi into the (New) World | Frank Sciacca and Naomi Guttman |
| The Case for Casings | Allyson E. Sgro |
| A Case for Culinary Mongrelism | May Rosenthal Sloan |
| ‘Four and Twenty Blackbirds Baked in a Pie’: A History of Surprise Stuffings | David C. Sutton |
| Food for Feasting or Food for Fasting? Rabbinical krepelach | Susan Weingarten |