Description
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. |
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.