Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005
Richard Hosking
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.
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Common terms and phrases
aesthetic American ancient 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 diet dinner dish eaten edition eggs English example farm Feast films fish fish sauce flavor foodways France French fusion cuisine garum Grimod haroset Hunan Hunanese Ibid inauthentic Indian industry ingredients Italian Jewish Jews Jonny-Cake kitchen Kugelhopf Le Corbusier liquamen London meal meat medieval menus Messer Geri milk modern molecular gastronomy Mountain Jews nouvelle cuisine onions original oven Paris Peng Chang-kuei pepper postmodern potatoes Rabbi real eating recipes regional restaurant river salad salt Salverte Salverte's sauce says served Shulhan Shel Slow Food social soup spices sugar Tafelspitz taste tion tomatoes traditional Tso's chicken University Press vegetable stew vinegar Vraye mettode wild boar wine York