Staples such as potato, rice, root vegetables in early modern England, wheat and other cereals, and the staples of Indonesia indicate the range of these studies. There was a fine range of papers submitted to this Symposium in 1989. The keynot...Daugiau...
There was a fine range of papers submitted to this Symposium in 1990. The keynote talks were by Theodore Zeldin, Astri Riddervold, Bjorn Fjellheim and Marit Ekne Ruud (as the names may indicate, these last three authors hail from Norway). The sorts o...Daugiau...
The annual volume of the proceedings of the Oxford Symposium, the longest-running colloquy on food and food history in the western world. The subject of this years discussions was not just fish but the diet of fishermen, and any foodstuff...Daugiau...
Alex Archer, Chris Davenport, Andy Clemence, Todd Scofield, Terence Aselford, Ken Jackson, Scott McCormick, Lily Beacon, Christopher Walker, Harlan Work...
With one small chess piece, the game begins For archaeologist and TV host Annja Creed, a late-night phone call from the NYPD means one thing: theres been a murder and the police need her expertise. The only link between a dead body and the killer i...Daugiau...
A chef, restaurateur and cookbook author offers 125 recipes for delectable, full-nutrition meals that combine different flavors and textures to create delicious dishes that can improve ones health and whittle the waistline. 30,000 first printing....Daugiau...
Among topics of the 31 selected papers are the fifth Deadly Sin, fat in the Jewish diet, oil as a preservative in cheese, polyunsaturated fats and cancers, celebrating fat, the coconut as the Filipino tree of life, the pig in Irish cuisine past and p...Daugiau...
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antonys College, Oxford uner the joint chairmaship of Al...Daugiau...
This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. This is the eighteenth volume of the ongoing series of papers a...Daugiau...
