Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325467
Category : Cookery
Languages : en
Pages : 246
Book Description
Oxford Symposium on Food & Cookery, 1990
Oxford Symposium on Food & Cookery 1990
Oxford Symposium on Food & Cookery, 1984 & 1985
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
Book Description
Publisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
Book Description
Oxford Symposium on Food and Cookery 1991
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
Book Description
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
Book Description
Oxford Symposium on Food & Cookery, 1989
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Oxford Symposium on Food & Cookery, 1988
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Wrapped & Stuffed Foods
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
Book Description
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
Book Description
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Food on the Move
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340
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.
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340
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.
Food in the Arts
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018013
Category : Art
Languages : en
Pages : 242
Book Description
A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.
Publisher: Oxford Symposium
ISBN: 1903018013
Category : Art
Languages : en
Pages : 242
Book Description
A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.
The Curious Cook
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster