Wild Food

Wild Food

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

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

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