Author: Russell HarrisPublisher: Prospect Books (UK)
ISBN:
Category : Cooking
Languages : en
Pages : 36
Book Description
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student
Index to the Proceedings of the Oxford Symposium on Food & Cookery, 1981-1994
Author: Russell HarrisPublisher: Prospect Books (UK)
ISBN:
Category : Cooking
Languages : en
Pages : 36
Book Description
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student
Resource Guide for Food Writers
Author: Gary AllenPublisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320
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 foodÂservice professional to the ambitious home gourmet.
Oxford Symposium 1981
Author: Food on the Move
Author: Harlan WalkerPublisher: 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.
Cooks & Other People
Author: Harlan WalkerPublisher: Oxford Symposium
ISBN: 0907325726
Category : Cookery
Languages : en
Pages : 317
Book Description
Oxford Symposium 1981
Author: Alan DavidsonPublisher:
ISBN: 9780907325093
Category : Cookery
Languages : en
Pages : 338
Book Description
Oxford Symposium on Food & Cookery, 1984 & 1985
Author: Tom JainePublisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
Book Description
Oxford Symposium on Food & Cookery, 1988
Author: Tom JainePublisher: 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.
The Fat of the Land
Author: Harlan WalkerPublisher: Oxford Symposium
ISBN:
Category : Cooking
Languages : en
Pages : 322
Book Description
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
Author: