Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996
Harlan Walker
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
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Afghanistan American Augustan Histories baked beans bedouin beef Bengali Bengali cuisine biscuit boiled bread Bulgarian Buriat butter Byng cake called century cheese chicken cookbook Cookery cooking corn cream creek cuisine culinary culture curry diet dishes dough dried drink eaten eggs Elizabeth David English fermentation fish flavour flour foodstuffs French fresh fruit garlic Harvey Harvey Girls History important Indian ingredients Irkutsk Japanese journey Lake Baikal Lesley Blanch lived London meal meat menu meringue milk Mongol nomads onions oven Patentee(s peanuts pepper plants pork Portuguese potatoes recipes restaurants rice roasted Roman Russian Russian Far East salmon salt cod sauce seeds Sephardi served ships shops Siberia soup sour sourdough spices stew sugar sweet taste tomatoes trade traditional Ulan-Ude United Nations Ust'-Orda vegetables Vindolanda Tablet Vladivostok West Western wheat wild wine winter York