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 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. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. 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 .
Avis des internautes - Rédiger un commentaire
Aucun commentaire n'a été trouvé aux emplacements habituels.
Food and the Memory: Proceedings of the Oxford Symposium on Food and Cookery ...
Affichage du livre entier - 2001
The Cook's Book: Step-by-step Techniques & Recipes for Success Every Time ...
Aucun aperçu disponible - 2009
agriculture American ancient angelica animals Bacchanal bamboo shoots Bastar birds bitter boar boiled Books Bord Iascaigh Mhara buffalo capers cattail century consumed consumption Cook His Goose Cookery cooking crops cuisine cuitlacoche culinary cultivated culture deer diet dish domestic domesticated turkeys dried Dublin eaten edible English entomophagy farming fish flavour flower foraging forest fresh fruit fungi game cookbooks garden gathering gender ginseng grow harvest herbs History human hunters hunting insects Ireland Irish John king’s land live liver locusts London maize man’s meat medicinal medieval Mesolithic modern mushrooms muskrat natural North olive Oryx and Crake Oxford Panax Panax quinquefolius parks pike population potatoes recipes roasted Roman root salad salt sauce seafood seakale season seaweed served society species stew Talmudic taste terrapin thistles Thoreau tion traditional trees umbles University Press vegetables venison wild foods wild plants wild turkeys wine York