Oxford Symposium

Oxford Symposium

Authenticity in the Kitchen

Proceedings of the Oxford Symposium on Food and Cookery 2005

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Oxford Symposium

Celebration

Proceedings of the Oxford Symposium on Food and Cookery 2011

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Oxford Symposium

Eggs in Cookery

Proceedings of the Oxford Symposium on Food and Cookery 2006

Contents

Sample pages including Contents and Foreword

Oxford Symposium

Fasting and Feasting

Proceedings of the Oxford Symposium on Food and Cookery 1990

Contents

Oxford Symposium

Food and Communication

Proceedings of the Oxford Symposium on Food and Cookery 2015

Contents

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

Oxford Symposium

Food and Language

Proceedings of the Oxford Symposium on Food and Cookery 2009

Contents

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.

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.

Oxford Symposium

Food and Morality

Proceedings of the Oxford Symposium on Food and Cookery 2007

Contents

Oxford Symposium

Milk: Beyond the Dairy

Proceedings of the Oxford Symposium on Food and Cookery 1999

Contents

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.

Oxford Symposium

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

Oxford Symposium

Public Eating

Proceedings of the Oxford Symposium on Food and Cookery 1991

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Oxford Symposium

Staple Foods

Proceedings of the Oxford Symposium on Food and Cookery 1989

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Oxford Symposium

The Meal

Proceedings of the Oxford Symposium on Food and Cookery 2001

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Oxford Symposium

Vegetables

Proceedings of the Oxford Symposium on Food and Cookery 2008

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Oxford Symposium

Wild Food

Proceedings of the Oxford Symposium on Food and Cookery 2004

Contents

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.

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