Oxford Symposium on Food & Cookery, 1984 & 1985
Author | : Tom Jaine |
Publisher | : Oxford Symposium |
Total Pages | : 200 |
Release | : 1986 |
Genre | : Congresses |
ISBN | : 0907325335 |
Download Oxford Symposium On Food Cookery 1984 1985 full books in PDF, epub, and Kindle. Read online free Oxford Symposium On Food Cookery 1984 1985 ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
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 | : OUP Oxford |
Total Pages | : 1944 |
Release | : 2006-09-21 |
Genre | : Cooking |
ISBN | : 0191018252 |
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
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 | : 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 | : 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 | : 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 | : Harlan Walker |
Publisher | : Oxford Symposium |
Total Pages | : 252 |
Release | : 1994 |
Genre | : Food |
ISBN | : 0907325564 |
(Prospect Books 1994)