Fish: Food from the WatersHarlan Walker Oxford Symposium, 1998 - 335 pages The annual volume of the proceedings of the Oxford Symposium, the longest-running colloquy on food and food history in the western world. The subject of this year's discussions was not just fish but the diet of fishermen, and any foodstuff that may be culled from the waters, such as seaweed. |
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Expressions et termes fréquents
aboard Alan Davidson almonds ancient Apicius Athenaeus baked boiled bones bread bream Britain butter called carp catch caught caviar century chips chopped coast Columella cooked coriander Daghestan diet dinner dish dolphins dried fish eaten eggs Epigrams farming fermented fillets fish sauce fishermen flavor flesh fresh fish freshwater fried frying galentine garlic garum hardtack hassar Hawaii Hawaiian hilsa ingredients journals ketchup Lake lamprey limu liquamen lobster London lotus lotus root lovage mackerel marine meat mussels mustard Nantucket Natural History ocean onions oysters pepper pike Pliny poke ponds popular potatoes pounds prawns preserved raw fish recipes red mullet rice river River Wye Roman Cookery salmon salted fish sea bass sea lice sea-urchin seafood season seaweed served shellfish ship South Sparidae species spices sushi taste traditional trout tuna urchins vegetables vinegar waterblommetjie whaleships whaling whitebait wine