• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Proceedings of the Oxford Symposium on Food and Cookery

Proceedings of the Oxford Symposium on Food and Cookery

Paperback

Food Writing

Currently unavailable to order

ISBN10: 1903018471
ISBN13: 9781903018477
Publisher: Prospect Books (UK)
Published: Aug 1 2006
Pages: 440
Weight: 1.75
Height: 1.30 Width: 6.70 Depth: 9.40
Language: English
The theme of the 2005 Oxford Symposium was the ever-fraught concept of authenticity in the kitchen. Papers accepted delivered and prepared for publication include those by well-known 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.

4 different editions

Also available

Also in

Food Writing