Index to the Proceedings of the Oxford Symposium on Food & Cookery, 1981-1994 PDF Download

Author: Russell Harris
Publisher: Prospect Books (UK)
ISBN:
Category : Cooking
Languages : en
Pages : 36

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Book Description
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student

Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320

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Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food­service professional to the ambitious home gourmet.

Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340

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Book Description
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.

Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325726
Category : Cookery
Languages : en
Pages : 317

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Book Description

Author: Harlan Walker
Publisher: Oxford Symposium
ISBN:
Category : Cooking
Languages : en
Pages : 322

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Book Description
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.

Author: Harlan Walker
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 248

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Book Description

Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248622
Category : Social Science
Languages : en
Pages : 451

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Book Description
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.

Author: British Library. Lending Division
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 888

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Author: Print&online
Publisher: Annual Reviews
ISBN: 9780824319311
Category : Social Science
Languages : en
Pages : 610

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Book Description
Thirty-two collected articles reflect last year's progress in the field of anthropology. Contributions from archeology, biological anthropology, linguistics and communication studies, regional studies, and socio- cultural anthropology are all represented. Particular attention is given to two topics: childhood and the anthropology of daily life. An abstract is provided for each paper, and some are supported with visual displays of information, including graphs, charts, diagrams, and photographs (a few in color). Annotation copyrighted by Book News, Inc., Portland, OR

Author: Colleen Taylor Sen Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031308582X
Category : Social Science
Languages : en
Pages : 228

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Book Description
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.