Oxford Symposium on Food & Cookery, 1984 & 1985
Author | : Tom Jaine |
Publisher | : Oxford Symposium |
Total Pages | : 200 |
Release | : 1986 |
Genre | : Congresses |
ISBN | : 0907325335 |
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Author | : Tom Jaine |
Publisher | : Oxford Symposium |
Total Pages | : 200 |
Release | : 1986 |
Genre | : Congresses |
ISBN | : 0907325335 |
Author | : Tom Jaine |
Publisher | : Oxford Symposium |
Total Pages | : 140 |
Release | : 1987 |
Genre | : Congresses |
ISBN | : 090732536X |
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author | : Tom Jaine |
Publisher | : |
Total Pages | : 89 |
Release | : 1986 |
Genre | : International cooking |
ISBN | : |
Author | : Alan Davidson |
Publisher | : |
Total Pages | : 953 |
Release | : 2014 |
Genre | : Business & Economics |
ISBN | : 0199677336 |
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author | : Sri Owen |
Publisher | : Macmillan |
Total Pages | : 422 |
Release | : 1994-01-15 |
Genre | : Cooking |
ISBN | : 9780312303396 |
Explains the basic techniques for cooking rice with recipes from around the world from appetizers to desserts.
Author | : Lawrence R. Schehr |
Publisher | : Routledge |
Total Pages | : 280 |
Release | : 2013-05-13 |
Genre | : Literary Criticism |
ISBN | : 1135347115 |
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author | : Harlan Walker |
Publisher | : Oxford Symposium |
Total Pages | : 264 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : 0907325440 |
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author | : British Library. Document Supply Centre |
Publisher | : |
Total Pages | : 792 |
Release | : 1987 |
Genre | : Conference proceedings |
ISBN | : |
Author | : John Thorne |
Publisher | : Macmillan + ORM |
Total Pages | : 563 |
Release | : 2011-04-01 |
Genre | : Cooking |
ISBN | : 1429930454 |
Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.
Author | : Harlan Walker |
Publisher | : Oxford Symposium |
Total Pages | : 336 |
Release | : 1991 |
Genre | : Cookery |
ISBN | : 0907325475 |