The Meal: Proceedings of the Oxford Symposium on Food and Cookery, 2001Harlan Walker Oxford Symposium, 2002 - 272 pages This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin. |
Expressions et termes fréquents
afikoman African American albur Anne Wilson Arab American aristocracy aristocracy/gentry baked banquet beef boiled Bonne Compaignie bread breakfast butter cake Charles Fourier cheese chef chicken coffee cook cookery books course cuisine culinary culture dessert Diary dining dinner dishes drink early eaten eating eggs eighteenth century élite English feast fish flavour flour Fourier française fresh fried fruit garlic gentry guests Haggadah herbs home-cooked host hour household included Iranians kitchen London lunch main meal maror marzipan matzah meat medieval menu migrants milk Milpa Alta Moretum morning Oyster Supper pancakes placed plate pleasure pork pot-au-feu potatoes potluck prepared provinces ravioli recipes rice ritual roast Roman salad salt sauce sausage seder served slices snack social Soul Food soup soy sauce spices spoons stewed stuffed sugar sweet table layouts tart taste Thanksgiving togli tomb traditional Urbain Dubois urban vegetables vinegar wedding wine women