Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005
The Oxford Symposium on Food on 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. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Avis des internautes - Rédiger un commentaire
Aucun commentaire n'a été trouvé aux emplacements habituels.
aesthetic American Apicius apples Atkins authentic Bahya ben Asher baked banquet beans beef blini Boccaccio 1980 bread Catherine Catherine’s century cheese chef Cisti consumer cookbooks cookery cooking cubism culinary history culture deﬁne deﬁnition diet dinner dish eaten edition eggs English example Feast ﬁgures ﬁlms ﬁnd ﬁne ﬁre ﬁrst ﬁsh ﬁve ﬂavor ﬂour foodways France French fusion cuisine garum haroset haute cuisine Hunan Hunanese Indian industry inﬂuence ingredients Italian Jewish Jews kitchen Kugelhopf Le Corbusier London meal meat medieval menus Messer Geri milk modern molecular gastronomy Mountain Jews nouvelle cuisine one’s onions original oven Paris Peng Chang-kuei pepper postmodern potatoes Rabbi real eating recipes reﬂect regional restaurant river salad salt Salverte Salverte’s says scientiﬁc served Shulhan Shel Slow Food social soup speciﬁc spices sugar taste tion tomatoes traditional Tso’s chicken University Press vegetable stew vinegar wild boar wine York