Eggs in Cookery

Eggs in Cookery

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

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.

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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

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