Oxford Symposium

Authenticity in the Kitchen

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.

spacer
Contents

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
More Details

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

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Celebration

Oxford Symposium

Celebration

Proceedings of the Oxford Symposium on Food and Cookery 2011

• Proceedings of the Oxford Symposium on Food and Cookery 2011 •
• 38 essays by international scholars •The Oxford Symposium on Food & Cookery celebrated its thirtieth anniversary in 2011. In keeping with this happy event, celebration was the subject of this year’s meeting. Symposiasts have taken their usual broad and generous approach to the topic. So papers range in geographical relevance from highland Equador through Transylvania, Anatolia, Congo-Brazzaville, Iceland, and old Los Angeles. Chronologically too, several periods are addressed: ancient Rome, Ptolomaic Egypt, Ottoman Turkey, Georgian Dublin, and Victorian London.The occasions of celebration considered run from wedding breakfasts, birthday parties, Easter, harvest festival, and Passover, while the sorts of celebration include banquets, drinking bouts, the Icelandic thorrablot, and election day feasts.Authors include from America, Jonathan Brumberg-Kraus, Anthony Buccini,  Sharon Hudgins, Charles Perry; from Turkey, Aylin Tan and Priscilla Mary Isin; from England, Robert Appelbaum, Andrew Dalby, Christopher Grocock, Gillian Riley, David C. Sutton, and from Israel, Susan Weingarten.

spacer
Contents

Foreword Mark McWilliams
The Celebratory and the Everyday: Guinea Pigs, Hamburgers and the Performance of Food Heritage in Highland Ecuador Emma-Jayne Abbots
Celebrating Solitude: M.F. K. Fisher on Dining Alone Robert Appelbaum
Celebration and Japanese Food Kimiko Barber
Transylvanian Lambs and Easter Tables: Celebrations in Danger of Extinction Rosemary Barron and Kate Hawkings
It Was Divine … Gods and their Food in the Ancient Greek World Kim Beerden
Sukkot: The Paradigmatic Harvest Festival Jonathan Brumberg-Kraus
Chi vuol godere la festa, digiuni la vigilia: On the Relationship between Fasting and Feasting Anthony F. Buccini
A History of the Wassail Bowl: From Pagan Brew to Christian Custard Joanna Crosby
Celebrating Hellenism far from Hellas: Feasts and Festivals of Ptolemy II of Egypt Andrew Dalby
The ‘Floating Feasts’ of Ancient Rome John F. Donahue
The Great Aussie Barbecue Len Fisher
Celebrating Christmas and New Year with Punch Elizabeth Gabay
Long Life to You! Drinking and Celebrating in Ancient Rome in the Festival of Anna Perenna Christopher Grocock
Celebrating with Altamiras: The Spirit of Fiesta Food Vicky Hayward
Buttering Up the Sun: Russian Maslenitsa from Pagan Practice to Contemporary Celebration Sharon Hudgins
Celebrating with Sweets in Ottoman Turkey Priscilla Mary Işın
Royal Pomp: Viceregal Celebrations and Hospitality in Georgian Dublin Máirtín Mac Con Iomaire and Tara Kellaghan
The Unavoidable Ham Biscuit Mark McWilliams
North and South: Two Banquets Given to Promote the Great 1851 Exhibition Valerie Mars
Dining with the Drapers: The Drapers’ Company 1564 Election Day Feast as a Map of Elizabethan London Sarah Ann Milne
Feast for a King: The Wine and Food Society’s Carême Banquet at the Royal Pavilion, Brighton Joan Navarre
Keeping Kosher: Cause for Celebration? Felicity Newman
The Midwinter Celebration in Antarctica: Feeding Body and Soul Diana Noyce
The Bull’s Head Breakfast in Old Los Angeles Charles Perry
Underground Restaurants – A New Way to Celebrate with Strangers Heike Pethe and Sabine Cikic
On Mfúúmbu, Nkasa, and Whisky: A Wedding Celebration in Kimbonga-Louamba (Congo-Brazzaville) Birgit Ricquier
Tableware and Taste: Ceramic Production and the Presentation of Banquet Food Gillian Riley
Þorrablót – Icelandic Feasting Nanna Rögnvaldardóttir and Michael R. Leaman
Celebrating Life in Multicultural Rotterdam: A Visual Approach Linda Roodenburg
M.F. K. Fisher, W. H. Auden, and Thanksgiving for a Habitat Seth Rosenbaum
Cake: The Centrepiece of Celebrations Marietta Rusinek
Celebrating Purim and Passover: Food and Memory in the Creation of Jewish Identity Georg Schäfer and Susan Weingarten
Prints Charming: Nineteenth-Century New York Cake Boards and New Year’s Cake Kimberly Sorensen
The Festive Fruit: A History of Figs David C. Sutton
Be Merry, Around a Wheat Berry! The Significance of Wheat in Anatolian Rituals and Celebrations Aylin Öney Tan
The Rise of Taste and the Rhetoric of Celebration Viktoria von Hoffmann
Celebrations and the Torrid Pleasures of an Ice-Cream and Sorbet Tree in Rome in August 1714 Robin Weir
The Origins of the Celebration of St Cosmas and St Damian in Rio de Janeiro Marcia Zoladz
More Details

ISBN-13 978-1-903018-89-7
Published 12 Jul 2012
368 pages;
174×246 mm;
paperback;
16 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Eggs in Cookery

Oxford Symposium

Eggs in Cookery

Proceedings of the Oxford Symposium on Food and Cookery 2006

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.The 25th Oxford Symposium on Food & Cookery was on the subject of ‘Eggs’. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved.

Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Hervé This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the soufflé; ancient eggs in Chinese cookery; Arctic fish eggs; and molecular gastronomy and eggs.

spacer
Contents

Ovophilia in Renaissance Cuisine Ken Albala
The Egg: its Symbolism and Mythology Joan P Alcock
Cackleberries and Henfruit: a French Perspective Fritz Blank
On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy Anthony F. Buccini
Poached Eggs at the Revolution Doug Duda
Transforming Eggs in Chinese Culinary Culture Fuchsia Dunlop
Begué’s Eggs Rien Fertel
The Language of the Egg Anna Marie Fisker
The Patina in Apicius Sally Grainger
Sustainable Is Beautiful: Pastured Egg Farming in Central New York Naomi Guttman
Saving the Lost, Sour Eggs: an Annotated Pictorial Documentation of an Almost Extinct German Egg Recipe Ursula Heinzelmann
Eggs and the Japanese Naomichi Ishige
The Egg Tree in America Cathy K. Kaufman
Eggs in Philippine Church Architecture and its Cuisine Pia Lim-Castillo
The Deviled Egg: History and Present Nancy R. McArthur
The History of Eggs in Irish Cuisine and Culture Máirtín Mac Con Iomaire and Andrea Cully
Scrambled Class: Eggs and Refinement in Nineteenth-century America Mark McWilliams
‘Balut’, the Fertilised Duck Eggs of the Philippines Margaret Magat
Eggs, the English Breakfast and the Biography of a National Meal Kaori O’Connor
Moorish Ovomania Charles Perry
‘The Ultimate in Cookery’: the Soufflé’s Rise Alongside Feminism Phyllis Thompson Reid
Eggs in Art Gillian Riley
Eggs in the Moon Shine With Cream. A Selection of Egg Recipes William Rubel
The Encyclopaedic Egg Barbara Santich
Turkey Eggs Andrew F. Smith
Creating with Arctic Eggs Zona Spray Starks with Anore Paniyauraq Jones
Egg Basket of the World Dan Strehl
Let’s Have an Egg Hervé This
‘Go to Work on an Egg’ Is Not the Same for All Cultures Michelle Toratani
More than One Way to Crack an Urchin Christa Weil
Eggs in the Talmud Susan Weingarten
The Egg and Ice Caroline & Robin Weir
Salvador Dalí’s Giant Egg Carolin C. Young
The Importance of Eggs in Rural Communities in Istria (Croatia) between the Wars Tanja Kocković Zaborski
About Eggs, Two Countries and a Cake, or, How the Lack of an Ingredient Can Tell us about Social Changes Marcia Zoladz
Eggs: the Sauces and the Sauced Sami Zubaida

Sample pages including Contents and Foreword

More Details

ISBN-13 978-1-903018-54-5
Published Sep 2007
335 pages;
174×246 mm;
paperback;
10 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Fasting and Feasting

Oxford Symposium

Fasting and Feasting

Proceedings of the Oxford Symposium on Food and Cookery 1990

There was a fine range of papers submitted to this Symposium in 1990. The keynote talks were by Theodore Zeldin, Astri Riddervold, Bjorn Fjellheim and Marit Ekne Ruud (as the names may indicate, these last three authors hail from Norway). The sorts of feasts discussed by the various contributors include medieval banquets by Professor Phyllis Bober, the Bayeux Tapestry by Robert Chenciner, Early Greek Banquets by Andrew Dalby, Anatolian Feasts by Nevin Halici, Thai Feasts by Philip Iddison, The First Communion Banquet by Alicia Rios, and Table Decoration in the Netherlands by Joop Witteveen.

spacer
Contents

Fasts & Feasts – an Introduction Theodore Zeldin
Traditional Foodways, Fast and Feast Astri Riddervold
Three Whole Days to an End, The Norwegian Peasant Wedding Feast as a Social Mirror Bjorn Fjellheim
From Everyday Diet to Feast Food: an Example from the Hemsedal Marit Ekne Ruud
The Way the Contemporary Western Assyrians in the Middle East take Food during Fasts and Church Holidays Michael Abdalla
The Festival of Christmas Joan P. Alcock
Emma’s Wedding Feast – a Glance at Flaubert’s Madame Bovary Rose Arnold
Kalach, Kolatch, Kulitch – Challah? Josephine Bacon
The Black or Hell Banquet Professor Phyllis. P. Bober
The Bayeux Tapestry Shish Kebab Mystery Robert Chenciner
Iguanas, Chocolate, Muskrats, and a Glimpse of Cochineal Dr. Sophie D. Coe
On the Edge of the Feast, Outsiders in Early Greece Andrew Dalby
Tradition and Innovation in the Pacific Northwest Outdoor Feast John Doerper
Below-the-salt Cookery Christopher Driver
Feasts of the Fur Traders Dorothy Duncan
Butter before Guns Hugo Dunn-Meynell
Food for Family and Friends from Shrove Tide to Easter Dr. Johanna M.P. Edema with Mrs. Katinka Hermans
The Politics and Social Implications of Tableware for Feasting Elizabeth Gabay
White Foods in Anatolian Feasts Nevin Halici
Texas Barbecue: A Feast for all Classes Sharon Hudgins
Notes on Fasting and Feasting in Thailand Philip Iddison
Fasting and Feasting among Oregon’s Russian Old Believers Mary Wallace Kelsey
Fasting on Rumfordsche Suppe (circa 1791) and Woolton Pie (circa 1941). Feasting in Oxford, Capenhurst and Hammersmith Nicholas Kurti
Royal Feasts Janet Laurence
Feasting after Fasting in Archib Village, Dagestan Dr. Magomedkhan Magomedkhanov
The St. Joseph Day Altars of New Orleans Richard C. Mieli
Dutch Treats or Festive Food in an Affluent Society Ileen Montijn
Elements of Arab Feasting Charles Perry
L’ordre de bon temps: Good Cheer as the Answer Jo Marie Powers
Beans for the Dead Gillian Riley
The First Communion Banquet Alicia Rios
A Perfect Feast? Preventative Medicine and Diet in Medieval France Brenda S. Rose
Serendipity Alice Wooledge Salmon
The Golden Spice from Ancient Persia Margaret Shaida
Feasts in the Archaeological Record Paul Stokes
Feasts and Fasts. As Described, Documented and Illustrated in the Johnson & Wales University Culinary Archives and Museum, Providence, Rhode Island Louis I. Szathmary
Twelfth Night Greta Verdin
Feasts in Jordan and the Transkei Kathie Webber
Of Sugar and Porcelain. Table Decoration in the Netherlands in the 18th Century Joop Witteveen
Ramadhan: Fasting and Feasting Sami Zubaida
Dinner on Saturday Evening – Menu and Recipes Lisa Chaney and Harlan Walker
Welsh Food and Drinks Offered at Lunch on 23rd September Gilli Davies
More Details

ISBN-10 0-907325-46-7
ISBN-13 978-0-907325-46-8
Published Sep 1991
230 pages; 297×210 mm; paperback; tables and illustrations
Price £24

Old Price: £24.00

Price: £18.00

You save: £6.00

Loading Updating cart…
Sale

Food and Communication

Oxford Symposium

Food and Communication

Proceedings of the Oxford Symposium on Food and Cookery 2015

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. Symposiasts considered food as an area of control and resistance in totalitarian societies; struggles between activists, corporations and bureaucracies over food labels; the use of food and cookery to explore the past and the exotic; the sounds of eating and selling food; and, as Brillat-Savarin predicted, the role of food in constructing and communicating aspects of individual and collective identity. This year marked the first Symposium under the leadership of Bee Wilson, the new Chair, and Ursula Heinzelmann, the new Director. We also celebrated many years of leadership from Elisabeth Luard and the inimitable Paul Levy. Also deserving a mention is the editing of these papers by Mark McWilliams. Readership: Academic and cookery enthusiasts.

spacerContents

Fava Beans and Béchamel: Translating Egyptian Food as Modern Cuisine Anny Gaul 11 Secrets of the Great Chefs: Decrypting Untrustworthy Communications from the Kitchens of Carême, Escoffier and Guérard Ray Sokolov 20 Symposium Papers The Evolution of Cookbooks in the Digital Age Ken Albala and Christine Larson 29 ‘Anything is possible!’: MasterChef, World-Wide Illusion Robert Appelbaum 35 Tatattoouille on the Menu: Tats in the Kitchen, a Side of Ink, and Food as Communication Paula Arvela 44 Totalitarian Tastes: The Political Semantics of Food in Twentieth-Century Germany Volker Bach 54 Communicating Frenchness: Escoffier and the Export of Terroir Janet Beizer 64 Nobody Said to Cook: The Chinese Food of Emily Hahn and Time-Life Books Lucey Bowen 73 Tablecloth and River: Dramatizing Historical Land Claims in Tomson Highway’s Ernestine Shuswap Gets Her Trout Shelley Boyd 83 Communicating Jewish Identity Through Taste: Jewish Flavour Principles as Culinary ‘Midrash’ Jonathan Brumberg-Kraus 93 Defining ‘Cuisine’: Communication, Culinary Grammar, and the Typology of Cuisine Anthony F. Buccini 105 ‘That Was Good’: Eating, Drinking and the Etiquette of Slurping in Japan Voltaire Cang 122 Lessons from Generations Past: Timely and Timeless Communication Strategies of Some Canadian Cooks of Note Nathalie Cooke 131 Common Senses: Sound and Touch in London Food Shopping Anastasia Edwards 143 Children’s Culinary Culture: Why It Matters Elizabeth Fakazis 149 When Menus Talk: The Bernard Fread Menu Collection Rebecca Federman 159 By Any Other Name Priscilla Parkhurst Ferguson 164 The Past on a Plate: Images of Ancient Feasts on Italian Renaissance Maiolica Allison Fisher 171 Dinner Isn’t Served!: The Use of Historic Cookery as a Method of Interacting with Visitors to Hampton Court Palace Richard Fitch 183 Framework for a New Culinary-Arts Curriculum Peter Hertzmann 193 Deep-frying the nation: Communicating about Scottish Food and Nutrition Christine Knight 206 Messages of Subversion: Communicating Czech Nationalism through Culinary History Michael Krondl 216 Dragon on a Platter: The Art of Naming Chinese Dishes Kian Lam Kho 227 Communicating Superfoods: A Case Study of Maca Packaging Jessica Loyer 236 A French Culinary Figure in the Anglosphere: Translating Édouard de Pomiane for English Books and Television Katherine Magruder 247 The Language of Food Gifts in an Eighteenth Century Dining Club India Aurora Mandelkern 258 Hot, Sour, Salty…Write: Saveur Magazine, Thai Food Culture, and the Communicative Potential of Food & Travel Journalism Robert McKeown 265 Food Fight: Survival and Ideology in Cookbooks from the Spanish Civil War Maria Paz Moreno 276 On Food and Fascism: Plating up Oral Histories Karima Moyer-Nocchi 286 The Author, the Reader, the Text: Literary Communication of a 1611 Spanish Cookbook Carolyn A. Nadeau 296 The Squander Bug: Propaganda and its Influence on Food Consumption in Wartime Australia Diana Noyce 305 I Am What I Don’t Eat: Food and Eating as a Form of Communicating Distinction in the Jewish Literature of the Second Temple Period Harriet Publicover 319 Looking Good: Picturing Food in Early Books and Prints Marcia Reed 328 Whitebait or Blanchailles? Cuisine and Chaos in Britain, 1865-1914 Laura Shapiro 339 The Rhetoric of Salmon: The War of Words, Images and Metaphors in the Battle of Wild-caught vs. Farmed Salmon Richard Warren Shepro 347 The Comté Aroma Wheel: History of an Invention, Ethnography of a Practice. A Look at the Early Years Christy Shields-Argelès 363 ‘What if I smell your peanuts and die?’ Communicating Fact and Fiction about Peanut Allergy Matthew Smith 373 Communicating Gourmet Values in Japanese Popular Media Nancy Stalker 382 Crossing the Kosher Food Barrier: Outside Influences on Talmudic Food Susan Weingarten 390

More Details

ISBN-10 1-909248-49-5
ISBN-13 978-1-909248-49-6
Published July 2016
400 pages; 174×246 mm; paperback; b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Food and Language

Oxford Symposium

Food and Language

Proceedings of the Oxford Symposium on Food and Cookery 2009

Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is a rich field for the collective endeavours of the 28th Symposium at Oxford. Linguistics and etymology may be a tool for unravelling the history of foodstuffs and their migration from one culture to another; or language may supply a social and cultural subtext to what would otherwise be solely a culinary message; or the tools of literary criticism may be unleashed with profit on texts of cookery manuals or recipe books. Subjects covered include:
  • Reading Between the Lines of a Japanese Menu
  • A Limousin-French dictionary as a source on the history of cooking
  • Sex, Food, and Valentine’s Day
  • Russian food words: at home and abroad
  • Retrieving Food History through Linguistics
  • The Language of Butchery Diagrams
  • The sweet-sour journey of Sephardic cuisine and Ladino language
  • Gynaecophagia: metaphors of women as food in the Talmudic literature
  • Western Dishes in Cantonese Cooking

The contributors are amateurs and academics from five continents and the style is fully referenced and academic.

Contents

The Language of Food Judith Jones
Food and Language: What’s In a Name? Joan P. Alcock
Shinagaki Tales: Reading Between the Lines of a Japanese Menu Elizabeth Andoh
In Praise of Shadows: Japanese Language for Japanese Food Experience Kimiko Barber
‘Truly the Ear Tests Words as the Palate Tastes Food’ (Job :): Synaesthetic Food Metaphors for the Experience of the Divine in Jewish Tradition Jonathan Brumberg-Kraus
The Anatolian Origins of the Words ‘Olive’ and ‘Oil’ and the Early History of Oleïculture Anthony F. Buccini
The Visual Language of the Recipe: A Brief Historical Survey Ruth Carroll
Re-viewing a Surrealist’s Distasteful Writings: Georges Bataille’s Linguistic Consumption of/with the Eye Janine Catalano
A Limousin-French Dictionary as a Source on the History of Cooking: Potatoes in the Tulle Area in the Early Nineteenth Century Monique Chastanet
The Emergence of the Cookbook and the Evolution of Cooking Terminology in Imperial Russia Didi DiVirgilio
Sex, Food, and Valentine’s Day: Language of Food – Language of Love: A Linguistic Analysis of Valentine’s Day Menus in a Selection of Parisian Restaurants at Present Carole Faivre
The Italian Language of Food: Notes from a Translator Maureen B. Fant
How Do You Describe a Champagne Jelly? Len Fisher
The Rhetoric of American Restaurant Menus and the Use of French Paul Freedman
Ministries and Campaigns: The Political Language and Tactics of Popular British Food-writing Charlotte Frew
Russian Food Words at Home and Abroad Alexandra Grigorieva
German on the Menu – Serving Nationalism: Franco-German Linguistic Relations and an Evaluation of the Present Situation Ursula Heinzelmann
Recipe Structure – An Historical Survey Peter Hertzmann
A Very Cold Collation: Food Stories from Polar Words Bernadette Hince
The Unspoken Language of Food Sybil Kapoor
Recipes and Dishes: What Should Be Copyrightable? Cathy K. Kaufman
What’s in the Name of a Dish? The Words Mean what the People of the Mediterranean Want them to Mean… Aglaia Kremezi and Anissa Helou
What Can the Culinary Historian Learn from the Linguist? Ten Suggestions Rachel Laudan
Hidden Voices from the Culinary Past: Oral History as a Tool for Food Historians Máirtín Mac Con Iomaire
A Vulgar Care’: Talking about Food in Eighteenth-Century Anglo-American Novels Mark McWilliams
Early Modern Spanish Cookbooks: The Curious Case of Diego Granado Carolyn A. Nadeau
Food for Thought: Ye Sette of Odd Volumes Dining Society Joan Navarre
Korma, Kavurma, Ghormeh: A Family, or Not So Much? Charles Perry
Retrieving Food History through Linguistics: Culinary Traditions in Early Bantuphone Communities Birgit Ricquier and Koen Bostoen
Telling Porkies: The Nomenclature of the Pig and its Parts Gillian Riley
A Plate of Fresh Jewish Maidens With Potatoes Alicia Rios Ivars, translated by Raymond Sokolov Saltzman
The Meaning of Pepper: Money, Medicine and Magic Caroline Rowe
Food as Story: Story as Food William Rubel
‘Doing’ Words: The Evolution of Culinary Vocabulary Barbara Santich
The Language of Butchery Diagrams Teagan Schweitzer
George Washington Carver: Bulletin Author Elizabeth M. Simms
The Language of the Food of the Poor: Studying Proverbs with Jean-Louis Flandrin David C. Sutton
Empanadas with Turkish Delight or Borekitas de Lokum? The Sweet-sour Journey of Sephardic Cuisine and Ladino Language Aylin Öney Tan
Using Language to Investigate Ellen Chantrill’s Recipe Book Malcolm Thick
Gynaecophagia: Metaphors of Women as Food in the Talmudic Literature Susan Weingarten
Would a Dish By Another Name Taste as Good? Western Dishes in Cantonese Cooking Willa Zhen
Blogs about Food on the Internet or How Everyone has Something to Say about what we Eat Marcia Zoladz
Vocabularies of Middle Eastern Food Sami Zubaida
More Details

ISBN-13 978-1-903018-79-8
Published Jul 2010
390 pages;
246×174 mm;
paperback;
6 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Food and Markets

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.

More Details

ISBN-13 978-1-909248-44-1
Published Jul 2015
408 pages; 246×174 mm;
paperback; 25 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Food and Material Culture

Oxford Symposium

Proceedings of the Oxford Symposium on Food and Cookery 2013

The thirty-second 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:

  • Aesthetics and politics of the kitchen in fascist Italy
  • Why kitchen utensils matter
  • Computer engineered food
  • The bamboo tea whisk in Japanese tea culture
  • Cooking under fire, 1914–1918
  • Sugar sculpture in Italian court banquets
  • Mongolian milk spoons
  • Élite consumption trends in ceramic tableware in Georgian Ireland
  • Vessels and equipment used by street food vendors of Istanbul
  • Perfuming the table in old Baghdad
  • Salt cellars and the origins of etiquette
  • Utensils in the classical Greek world
  • The everyday cooking pot of late antique Palestine
  • Tools and learning the language of cooking
  • The rise of the picnic hamper
  • The story of mixers and mixing
  • Beefy British bovril, plasmon and quality Cadbury’s cocoa essence
  • Towards an anthropology of bimby food processors in Italy

The table of contents, and one page of each paper from the conference.

More Details

ISBN-13 978-1-909248-40-3
Published Jul 2014
368 pages; 246×174 mm; paperback; 25 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Food and Morality

Oxford Symposium

Food and Morality

Proceedings of the Oxford Symposium on Food and Cookery 2007

In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships as well as historical studies concerning fasting in the Reformation, food in Dickens’s novels, the ethics of early gastronomy and Jainism and food.In nigh on forty essays the whole question of the interplay between our eating habits and ethics is covered from multiple angles. The rise of ecological awareness and the intimate connection between food habits and the big questions of life such as Global Warming make the topic one of the most popular among present students of foodways. This volume will be a significant addition to the present debate.

spacer
Contents

Food in a Time of War: Food Rationing in Britain during World War II Joan P. Alcock
The Moral Economy of Red Meat in Australia Rachel A. Ankeny
The Civility of Eating Robert Appelbaum
From Rules to Principles: The Transformation of a Jewish Agricultural Ethic Travis Berg
‘Torah On the Table’: A Sensual Morality Jonathan Brumberg-Kraus
From Necessity to Virtue: The Secondary Uses of Bread in Italian Cookery Anthony F. Buccini
Food, Morality, and Politics: The Spectacle of Dog-Eating Igorots at the St Louis World Fair Bel S. Castro
Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris Kyri Watson Claflin
Virtuous Food: ‘Conscientious Production’ as Moral Imperative Michaela DeSoucey & Gary Alan Fine
Eat Like There’s No Tomorrow and Other Lessons Learned from Last Meals Doug Duda
Scientists and Food – Moral, Immoral or Amoral? Len Fisher
Smell and Morality in the Dining Environment Charles Foster-Hall
The Foie Gras Fracas: Sumptuary Law as Animal Welfare? Cathy K. Kaufman
Why not Eat Pets? Bruce Kraig
How Clean Is Your Plate? Steven Kramer
Refined Cuisine or Plain Cooking? Morality in the Kitchen Rachel Laudan
Morality and Servants of Empire: A Look at the Colonial Kitchen and the Role of Servants in India, Malaysia, and Singapore Cecilia Leong-Salobir
The Morality of Anti-Picnics Walter Levy
How the Judged became the Judge: the Glutton, the Voluptuary, and the Epicure in Early Gastronomic Literature Llio Teleri Lloyd-Jones
Moral Fiber: Bread in Nineteenth-Century America Mark McWilliams
‘Feed their vile bodies…starve their immortal souls’: Food as Moral Instructor in Nineteenth-century Homes and Schools Tani A. Mauriello
The Ethics of Food and Environmental Challenges Brian Melican and Edward Maxwell
‘Morality touched by emotion’: Food in the Novels of Dickens Anne Mendelson
¡Prohibidísimo!!! Alicia Ríos
Jainism: The World’s Most Ethical Religion Colleen Taylor Sen
Mustapha Mond down on the Farm Alexia Genese Smith and James Gates Ferguson, Jr.
Marketing Junk Food to Children in the United States Andrew F. Smith
Piscinae and the Myth of Roman Decadence at Table Raymond Sokolov
Plainness and Virtue in New England Cooking Keith Stavely and Kathleen Fitzgerald
The Poppy: Potent yet Frail Aylin Öney Tan
‘Quality food, honestly priced’: Traders and Tricksters in Ben Jonson’s Bartholomew Fair Tracy Thong
Food on Trial Elizabeth M. Williams
Cacao in Brazil or the History of a Crime Marcia Zoladz
More Details

ISBN-13 978-1-903018-59-0
Published Aug 2008
320 pages;
246×174 mm;
paperback
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Milk: Beyond the Dairy

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.

Low-temperature cheese-making, ancient wisdom not outdated

Artisnal and regional cheeses of Greece

Condensed milk and culinary innovation

The art of making Brie de Meaux Fermier

Animal husbandry and other issues in the dairy industry

The origins of the New York dairy industry

The origin and history of the ice-cream cone

Milk and its by-products in ancient Persia and modern Iran

Mother’s milk

Milk and its products in ancient Rome

The cheeses of Hokkaido and other milky issues in a ricist society

Cato’s Roman cheesecakes

The origins of Béchamel sauce

Medieval Arab dairy products

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
More Details

ISBN-10 1-903018-06-4
ISBN-13 978-1-903018-06-4
Published Aug 2000
300 pages; 171×246 mm; paperback; b&w illustrations
Price £25

Old Price: £25.00

Price: £20.00

You save: £5.00

Loading Updating cart…
Sale

Offal: Rejected and Reclaimed Food

Offal: Rejected and Reclaimed Food

Proceedings of the Oxford Symposium on Food and Cookery 2016

This year’s theme – offal, rejected and reclaimed foods – when taken in the broadest sense is a  subject well-suited to the explorative ethos of the Oxford Symposium, not least because there’s no universal agreement on what actually qualifies as offal. Each culture has its own views on whether foods are acceptable or merit rejection. Even in neighbouring countries, differences run deep. For example, English ‘offal’ is linguistically related to the Dutch word ‘afval’ which means unambiguously ‘garbage’, a designation that includes most animal-intestines and extremities. The negative connotation of the word indicates automatic rejection of offal by the native Dutch. Nevertheless, within the nation, differences can be observed. In modern times, consumption of most varieties of organ-meats, traditionally unusual in The Netherlands, is having a come-back thanks to newcomers from all parts of the world. Goatheads, chickens-feet, blood, liver, testicles, stomach, udder and heart, are all available if you know the right butcher.

 Contents

Marginalized Meats? Contextualizing Offal Consumption in 1940s Spain Suzanne Dunai
It’s All edible: Four Views of Offal Peter Hertzmann
The  Ends of Offal: Reflections on Laboratory-Grown Meat Ben Wurgaft
‘Vulgarly Termed Lights’: The Curious History of Lung Cookery Ken Albala
Sirdan: The Pornographic Dish of Conservative Land Nilhan Aras
Offal and the Master Cook: Nose to Tail Eating in Late Medieval Germany Volker Bach
Foie Gras: The Quantum Offal Guillemette Barthouil
Leverpostej – More than Just a Danish Way of Eating Offal Nina Bauer
An Internal Crisis: The Shifting Value of Offal in the UK Meat Industry Barley Blyton, Polly Russell and Tessa Tricks
‘Un Vrai Jambalaya – ‘A Real mess”: The Complex Western Mediterranean Origins of Louisiana’s Famous Dish Anthony F. Buccini
The Three Great ‘Rare Tastes’ in Japanese Culinary History: Sea Cucumber Entrails, Sea Urchin Gonads and Mullet Roe Voltaire Cang
A Woman Holding a Liver Amanda Couch
Hog’s Puddings, White Puddings, Liverings and Andolians: The Rise and Fall of England’s Offal Puddings c.1500-c.1800 Jan Davison
Liver for Cats and Kids Pelin Dumanli
A Waste of Flavour Thom Eagle
A Knife and an Onion: Reclaimed Food and Skills in Central London Anastasia Edwards
The Search for Lost Blood: Why the Blood Has Run Dry in British Black Pudding Jessica Fagin
Fish Heads, Tapioca and Sweet-Potato Leaves: The Ingredients of Survival in Occupied Malaya during World War II Laura Fan
Beaver as Offal: The Presence and Absence of Beavers in Canadian Cuisine L. Sasha Gora
‘Starbuggs?’: Natural Dyes, Disgusting Drinks and the Controversy over Cochineal Use at Starbucks Amy Butler Greenfield
The Case of Missing Brains, a Long Way from Rome Alexandra Grigorieva
Gut Feelings: Tripe in American Poetries Naomi Guttman
Copying and Copyright: The Recipe Text as Offal Heidi Hakimi-Hood, Amanda Milian and Carrie Helms Tippen
Waste against Waste: Medicinal Offal Products, ‘Artificial Digestion’ and the Nineteenth-Century Thrift Movement Lisa Haushofer
Offal People: Resurrecting Chicken Feet on the Streets of Cape Town Arundhatie Biswas Kundal
The Good, the Bad and the Ugly: The Allure of Offal Cuisine in Japan Christopher Laurent
Food Waste: Attitudes, Behaviors and Perceptions at Hamilton College Eunice Lee
Pig, Pork, Prep, Print: Cochon555 and Whole Animal Cookery Discourse Robert McKeown
Blood, Not So Simple Jennifer McLagan
Frikandel, the Most Popular Dutch Snack: Wasteful or Sustainable? Lenno Munnikes
Offal and Extremities in Art Gillian Riley
A Sentimental Passion of a Vegetable Fashion’: How American Culture, Politics and Commercial Agriculture Reflect and Influence Shifting Opinions of Fruit and Vegetable Offal Charity Robey
Gone and Forgotten: Hooksteaks, Trashbags and Other Vanished Icelandic Offal Dishes Nanna Rögnvaldardóttir
Outlaw Offal: The Curious Cases of Tête De Veau and Foie Gras Richard Shepro

Mocotó Jam: Children’s Food

 

The Tradition of Offal in the Greek World: From Classical Antiquity to (post-) Byzantine Time

Marcella Sulis and Myriam Melchior

Stephanos Tanis

Axolotl: Pre-Hispanic Delicacy, Rejected Monster and Reclaimed Wonder of Science and Literature Fernando Valerio-Holguín
Abjecting Crab Brain: Offal Eating and Ethnic Identity in The Joy Luck Club Jiachen Zhang
The Lore of Tripe: Middle East and Beyond Sami Zubaida
 
More Details

ISBN: 978-1-909-248-55-7 Published July 2017; 400 pages: 174 x 246 mm; paperback, b & w illustrations and charts; Price: £30.00

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Oxford Symposium

Oxford Symposium

An Index to the Proceedings of the Oxford Symposium on Food and Cookery 1981–1994

The ultimate vade-mecum to all these titles. What you have missed and what you are missing.

The Oxford Symposium on Food and Cookery is perhaps the longest-running annual meeting and conference on these subjects in the world today. It sees a gathering of scholars and professionals from many different disciplines, each contributing their special knowledge to a single overriding theme – the food we eat and the way we eat it. Each year a volume of the essays and lectures delivered to the Symposium is produced, normally devoted to a single aspect of the subject. They have ranged from ‘Food in Motion’, to ‘Taste’, to ‘Disappearing Foods’, and ‘Public Eating’. An index to the cumulative set is an essential tool for any student or scholar working in this field. It has been published as a separate volume for the convenience of users, who may have to consult the proceedings themselves in a library or institution.

More Details

ISBN-10 0-907325-73-4
ISBN-13 978-0-907325-73-4
Published Sep 1996
30 pages; 250×170 mm; paperback
Price £7.50

Price: £7.50

Loading Updating cart…

Public Eating

Oxford Symposium

Public Eating

Proceedings of the Oxford Symposium on Food and Cookery 1991

There was a fine range of papers submitted to this Symposium in 1991. The keynote talk was by Sami Zubaida The papers include discussions of the topic as reflected in conditions in Nigeria (Esther Balogh); Mexico (Sophie Coe); Transylvania (Andrew Dalby); Great Britain (Christopher Driver); British Hospitals (Bobby Freeman); Japan (Richard Hosking); United States (Tom Hudgins); Hungary (Louis Szathmary); and Ancient Greece (John Wilkins).

Contents

Utility and Symbol in Public Eating Sami Zubaida
Feeding the 42,000. Public Institutional Eating: The British Army in the Gulf Dr. Joan P. Alcock
The Whistle-Blowers: the Darker Side of Public Eating with Reviews of Two Books from Abroad Josephine Bacon
Eating out in Nigeria – from Food Vendors to The Sheritan Dr. Esther Balogh
Slow Starvation. Some Notes Concerning the Feeding of Children in Nineteenth Century Institutions Maggie Black & Priscilla Bain
Identity with Mycenaean Ancestors in Cult Meals at Ancient Greek Sanctuaries Prof. Phyllis P. Bober
The Company of Qahwa Holly Chase
Two Sixteenth Century Banquets in Mexico Dr. Sophie D. Coe
Transylvanian Inns and Travellers Andrew Dalby
Pasta Eating in the Streets of Naples June di Schino
Street Food/Road Food in the Pacific Northwest John Doerper
Postgate in Partibus Christopher Driver
Singapore Street Food Hugo Dunn-Meynell
Balut to Barbecue: Philippine Street Food Professor Doreen G. Fernandez
Hospital Food Bobby Freeman
Table Top Cooking Elizabeth Gabay
Pavement Food, Packed Meals and Picnics in Japan Professor Richard F. Hosking
The Beer Taverns of Prague Sharon Hudgins
Burger and Fries: from White Castles to Golden Arches Tom Hudgins
Teenagers frequenting a Snack-Bar Preben L. Johannesen
The English Tea Room Dr. Brigid Keane & Olive Portnoy
Dining out in Ancient Rome Mary Wallace Kelsey
Street Food in Hawaii Judith M. Kirkendall
The American Hot Dog Stand Professor Bruce Kraig
Food, Drink, and Swahili Public Space Robert A. Leonard & Wendy J. Saliba
Camp Cookery in the American Civil War: the Florence Nightingale and Alexis Soyer Connections Professor Daniel & Mrs Janice Longone
Field Food – Men’s Business Elisabeth Luard
Gobble, Gulp and Go Jeremy MacClancy
Ice Cream and Immorality Francis McKee
Learning How to Eat in Public: School Dinners Laura Mason
The Oyster House – Then and Now Richard C. Mieli
Eating Out in the Ancient Near East Janny de Moor
Pre-Columbian Mark Food and its Descendants Elisabeth Lambert Ortiz
Public Eating, Public Manners in Asia Sri & Roger Owen
Judhabah and Lauzinaj: Or What to Order in 9th Century Baghdad Charles Perry
Temperance Hotels and ‘Those Damned Cold Water Drinking Societies’ Jo Marie Powers & Dorothy Duncan
Giovedi Gnocchi, Sabato to Trippa Gillian Riley
The Asianisation of the Australian Palate Cherry Ripe
Public Eating in Afghanistan Helen Saberi
Chez soi chez eux Alice Wooledge Salmon
Chellow Kabab – The National Dish of Iran Margaret Shaida
Marketplace and Street Food in Hungary 1850 to 1950 Dr. Louis Szathmary
Coffee Houses in the Eighteenth Century Greta Verdin
From Turtle to Tripe: Philadelphia Pepperpot, A Street Food from the West Indies William Woys Weaver
Penny Licks and Hokey Pokey, Ice Cream before the Cone Robin Weir
Expositions Universelles Barbara K. Wheaton
Public (and Private) Eating in Greece 450-300 BC Dr. John Wilkins
Historical Attitudes to Women Eating in Restaurants Anne Williams
More Details

ISBN-10 0-907325-47-5
ISBN-13 978-0-907325-47-5
Published Sep 1992
326 pages; 297×210 mm; paperback; tables and illustrations
Price £25

Old Price: £25.00

Price: £20.00

You save: £5.00

Loading Updating cart…
Sale

Staple Foods

Oxford Symposium

Staple Foods

Proceedings of the Oxford Symposium on Food and Cookery 1989

There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler. The sorts of foods discussed by the various contributors include rice, maize, polenta, wheat, other grains, potatoes, root crops, beans and herring.

spacer
Contents

Staples: Some Considerations on the Nature of Staples Especially in Regard to Italy Keith Botsford
In Search of the Staple Foods of Prehistoric and Classical Greece Andrew Dalby
Do Processed Societies Have Staple Foods? Erica F:Wheeler
Bulgur – An Important Wheat Product in the Cuisine of Contemporary Assyrians in the Middle East Michael Abdalla
Pasta – Not Only Italian Massimo Alberini
Buckwheat – Food for Peasants and Pheasants Josephine Bacon
The Significance of Wheat in Judaeo-Christian Religion Josephine Bacon
History and Perspectives of Staple Foods in Africa Dr. Esther Balogh
The Ever-Evolving Store Cupboard Suzy Benghiat
Survival Kit (16th Century Seamen’s Fare) Maggie Black
The Date Palm: Pillar of Society Holly Chase
Atolli: A Liquid Staple Dr. Sophie D. Coe
Polenta – An Italian Staple Anna Del Conte
Staple Foods of the American West Coast John Doerper
Different Methods of Baking Bread in Private Households – A Comparison of Working Time, Quality and Costs Martina Ehnle, Comelie Pfau, Johannes Piekarski
The Metamorphic Potato: A Revolutionary Root Dr. Beatrice Fink
Rice and Traditional Ceremony in Japan Yoshiko Hirasawa
Tarhana – From Steppe to Empire Maria Johnson
Beans of the Southwestern United States Indians Mary Wallace Kelsey
The Flavour of Japan Max Lake
Maize as a Staple Food Elisabeth Lambert Ortiz
Corn – A Staple from the New World Janet Laurence
A Dictionary of Edible Aroids Jenny Macarthur
Unfair Game Carolyn McCrum
Traditional Table Manners in Dagestan Dr. Magomedkhan Magomedkhanov & Sergi Luguev
Rice, a Staple Food in Spain Lourdes March
Healthy – or a Health Hazard – Yesterday’s Diet, Today’s Disaster Dr. H. Morrow Brown
Three Staples of Indonesia: Rice, Coconuts, Tempeh Sri Owen with Roger Owen
Couscous and its Cousins Charles Perry
Wine, Women and Song: The Staples of Life Graham Pont
Fishery and the Utilization of Fish Products in Russia and the USSR Professor T. S. Rass
The Importance of Herring in the Daily Life of the Coastal Population of Norway Dr Astri Riddervold
Sylvester Graham and the Origins of the Breakfast Food Industry Elizabeth Riely
Vilhjalmur Stefansson and the All-Meat Diet Gillian Riley
A Medieval Staple. Verjuice in France and England Brenda S. Rose
Wheat, Staple Food for the Dead Rena Salaman
Ancient Vegetarianism – Staple Foods and Customs in Azerbaijan Dr. Emil Salmanov
Feed the Man Meat Barbara Santich
Roots and Other Garden Vegetables in the Diet of Londoners, c.1550–1650, and Some Responses to Harvest Failures in the 1590’s Malcolm Thick
Wheat and Rice Recipes of India Kathie Webber
Rye, a Daily Bread and a Daily Treat Joop Witteveen
Rice and Wheat in Middle Eastern Cultures Sami Zubaida
More Details

ISBN-10 0-907325-44-0
ISBN-13 978-0-907325-44-4
Published Sep 1990
248 pages; 297×210 mm; paperback; tables and illustrations
Price £19.50

Old Price: £19.50

Price: £15.00

You save: £4.50

Loading Updating cart…
Sale

The Meal

Oxford Symposium

The Meal

Proceedings of the Oxford Symposium on Food and Cookery 2001

The Oxford Symposium on Food and Cookery continues to be the premier English conference on these topics, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries. Prospect Books has published these proceedings since 1981 with a short break in 2001–2003. The scope of this volume is revealed from the list of contents below.

Contents

Folk Mexican Street Food and the Morality of the Meal Joy Adapon
Hunting for Breakfast in Medieval and Early Modern Europe Ken Albala
The Funerary Meal in the Cult of the Dead in Classical Roman Religion Joan P. Alcock
Food in the Passover Seder Michael Ashkenazi
The German-Texan Meal 1831–2001 Gwen Barclay
Dining by Design Peter Brown
The Flattest Meal – Pancakes in the Dutch Lowlands Janny de Moor
The Oyster Supper Dorothy Duncan
The Filipino Meal: Swift, Slow; Sweet, Sour; Adazzle, Dim †Doreen G. Fernandez and Pia Lim Castillo
The Middle to Late Sixteenth-Century English Upper-Class Meal Judy Gerjuoy
Moretum – a Peasant Lunch Revisited Christopher Grocock and Sally Grainger
A Thousand Years of Japanese Banquets Richard Hosking
Perpetual Picnics – The Meal in the UAE Philip Iddison
Structuring the Meal: the Revolution of Service à la Russe Cathy K. Kaufman
Ring the Doorbell with your Elbow: a Light-hearted Look at the American Potluck Meal Mary Wallace Kelsey
Meals and Mealtimes, 1600–1800 Gilly Lehmann
Being American: an Arab American Thanksgiving William G. Lockwood and Yvonne R. Lockwood
The Fine Art of Eighteenth-Century Table Layouts Fiona Lucraft
The Medieval Arab Meal, East and West Charles Perry
African American Meals from Slavery to Soul Food Tracy N. Poe
A Sumptuous Meal: Navigating the Laws Restricting Wedding Banquets of Fourteenth-century Florence Eden Rain
Lust, Fear and Loathing on the Village Green Gillian Riley
Meals and Morality Barbara Santich
Manners Maketh the Meal: Table Etiquette in England and Iran Margaret Shaida
A Northern Gourmet: Benjamin Newton on the Move, 1816–1818 Layinka M Swinburne
From Menu, to Recipe, to Meal: a Renaissance Wedding Banquet David S. Walddon
Colonel Hawker Tells How to Get a Decent Meal with a Bad Cook and Poor Ingredients Harlan Walker
Charles Fourier (1772–1837) and the Phalansterian Banquet Bee Wilson
Drink in the Structure of the Meal: Middle Eastern Patterns Sami Zubaida
More Details

ISBN-10 1-903018-24-2
ISBN-13 978-1-903018-24-8
Published Sep 2002
272 pages; 246×172 mm; paperback; b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Vegetables

Oxford Symposium

Vegetables

Proceedings of the Oxford Symposium on Food and Cookery 2008

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art.

spacer
Contents

Vegetable Carving: For Your Eyes Only Julia Abramson
The War of the Vegetables: The Rise and Fall of the English Allotment Movement Lesley Acton
The First Scientific Defense of a Vegetarian Diet Ken Albala
The Roman Vegetable Garden Joan P. Alcock
The Bitter – and Flatulent – Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy Anthony F. Buccini
We Talked About the Aubergines: International Diplomacy and the Cretan Diet Andrew Dalby
The Carrot Purple Joel S. Denker
Listening to Vegetables Len Fisher and Nick Sorensen
Vegetables as a Symbol in Design and Art Anna Marie Fisker & Tenna Doktor Olsen
An Edible Wild Thistle from the Lebanese Mountains Anissa Helou
Allotment Diaries Phil Iddison
Salvation in Sweetness? Sugar Beets in Antebellum America Cathy K. Kaufman
Up on the Farm: The Role of Vegetables in Conquering Space Jane Levi
The History of the Potato in Irish Cuisine and Culture Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
‘Sweet as’– Notes on the Kumara or New Zealand Sweet Potato as a Taonga or Treasure Ray McVinnie
The American Pumpkin Mark McWilliams
Wild Thing: The Naga Morich Story Michael Michaud and Joy Michaud
‘Per rape et porri et per spinachi’: Examining the Realities of Vegetable Consumption at the Monastery of Santa Trinità in Post-Plague Florence Salvatore Musumeci
The Maraîchers – Market Gardeners of the Ile-de-France Lizabeth Nicol
The Southern California Vegetable Cult Charles Perry
From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy Gillian Riley
The Still-life Painter Alicia Ríos; translated by Raymond Sokolov; photographs by Johanna Hecht
But, Did the English Eat Their Vegetables? A Look at English Kitchen Gardens, and the Vegetable Cookery they Imply William Rubel
Who Put the Leeks in Cock-a-leekie Soup? Allyson E. Sgro
Bone-dry Freshness: Dried Vegetables Aylin Öney Tan and Filiz Hösükoğlu
Dokonjo Daikon: The Radish with the Fighting Spirit Michelle Toratani
The Pomtajer Karin Vaneker
A Vegetable Zodiac from Late Antique Alexandria Susan Weingarten
More Details

ISBN-13 978-1-903018-66-8   Published Sep 2009   320 pages;   246×174 mm;  paperback; 12 b&  w illustrations   Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Wild Food

Oxford Symposium

Wild Food

Proceedings of the Oxford Symposium on Food and Cookery 2004

The Oxford Symposium on Food and Cookery continues to be the premier English conference on these topics, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries. Prospect Books has published these proceedings since 1981 with a short break in 2001–2003.The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.

Contents

Wild Food: The Call of the Domestic Ken Albala
Umbles and the Eating of Humble Pie Joan P Alcock
Fungi as Food Josephine Bacon
Capering About Rosemary Barron
Muskrats and Terrapins: The Forgotten Bounty of the Coastal Marshlands of New Jersey, Delaware, and Maryland Fritz Blank
Cooking His Goose: Gender in American Wild Game Cookbooks Bronwen E. Bromberger
Some Notes on Seakale: Crambe Maritima Lynda Brown
Hunting in the Medieval Royal Forests 1066–1307 Reva Berman Brown
The Hunting and Gathering of Wild Foods Susan Campbell
La Ceuillette: Foraging for Edible Wild Plants in Southern France Caroline Conran
Ginseng: Taming the Wild Andrew Dalby
Walk on the Wild Side Daphne Derven
Where the Wild Things Are: From Wild Olive to Present-Day Cultivars and a Tasting of New World Feral Olive Oils Anne Dolamore
Irish Seaweed Revisited Elizabeth Field
The Significance of Samuel Pepys’ Predilection for Venison Pasty John Fletcher
Angelica: From Norwegian Mountains to the English Trifle Ove Fosså
A Wild Herb Nursery in Alicante Vicky Hayward
Wild About the UAE Philip Iddison
The Taming of the ’Shroom Cathy Kaufman
The Water Tiger: The Pike in English Cooking Sam Kilgour
Entomophagy Bruce Kraig
Tracking the Wild in ‘Wild’ Foods Steven Kramer
Cuitlacoche: Pest or Prize? Jane Levi
Some Like it Raw: Buffalo Cookery and Foodways in America Walter Levy
Bamboo for Life Pia Lim-Castillo
A History of Seafood in Irish Cuisine and Culture Máirtín Mac Con Iomaire
Contemporary Novelists on GM Foods and Industrial Farming Kathy Mathys
Some Thoughts on Wild Fruits Robert Palter
The Game of the Caliphs Charles Perry
The Edible, Incredible Cattail Susan McLellan Plaisted
Wild Plant Foods: Panacea or just a Picnic? Christopher Robbins
There are No Walls in Eden William Rubel
The Forest Foodways of the Tribals of India’s Bastar District Colleen Taylor Sen
The Fall and Rise of the Edible Turkey Andrew F. Smith
Really Wild: Britain, Before Agriculture Colin Spencer
The Artifice of the Hunter: Gathering Ancient Inspiration Marshall Walker
Wild Foods in the Talmud Susan Weingarten
Recipe for a Bacchanal Carolin C. Young
More Details

ISBN-10 1-903018-43-9
ISBN-13 978-1-903018-43-9
Published Feb 2006
344 pages; 246×172 mm; paperback
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale

Wrapped & Stuffed Foods

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.
spacer

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
More Details

ISBN-13 978-1-903018-99-6
Published Aug 2013
368 pages;
246×174 mm;
paperback; 25 b&w illustrations
Price £30

Old Price: £30.00

Price: £22.50

You save: £7.50

Loading Updating cart…
Sale
Shopping Cart

Your shopping cart is empty
Visit the shop