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Author : Tom Jaine
Publisher : Oxford Symposium
ISBN 13 : 0907325335
Total Pages : 200 pages
Book Rating : 4.38/5 ( download)
Download or read book Oxford Symposium on Food & Cookery, 1984 & 1985 written by Tom Jaine and published by Oxford Symposium. This book was released on 1986 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tom Jaine
Publisher : Oxford Symposium
ISBN 13 : 090732536X
Total Pages : 140 pages
Book Rating : 4.69/5 ( download)
Download or read book Oxford Symposium on Food & Cookery, 1986 written by Tom Jaine and published by Oxford Symposium. This book was released on 1987 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Alan Davidson
Publisher : OUP Oxford
ISBN 13 : 0191018252
Total Pages : 1944 pages
Book Rating : 4.51/5 ( download)
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Alan Davidson
Publisher : Oxford Symposium
ISBN 13 : 0907325165
Total Pages : 200 pages
Book Rating : 4.61/5 ( download)
Download or read book Food in Motion written by Alan Davidson and published by Oxford Symposium. This book was released on 1983 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lawrence R. Schehr
Publisher : Routledge
ISBN 13 : 1135347115
Total Pages : 280 pages
Book Rating : 4.16/5 ( download)
Download or read book French Food written by Lawrence R. Schehr and published by Routledge. This book was released on 2013-05-13 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 1903018161
Total Pages : 317 pages
Book Rating : 4.63/5 ( download)
Download or read book Food and the Memory written by Harlan Walker and published by Oxford Symposium. This book was released on 2001 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Author : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
ISBN 13 : 1439143730
Total Pages : 372 pages
Book Rating : 4.35/5 ( download)
Download or read book Savoring the Past written by Barbara Ketcham Wheaton and published by Simon and Schuster. This book was released on 2011-01-18 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author : Harlan Walker
Publisher : Oxford Symposium
ISBN 13 : 0907325564
Total Pages : 252 pages
Book Rating : 4.67/5 ( download)
Download or read book Look and Feel written by Harlan Walker and published by Oxford Symposium. This book was released on 1994 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: (Prospect Books 1994)
Author : Donald Quataert
Publisher : SUNY Press
ISBN 13 : 9780791444320
Total Pages : 372 pages
Book Rating : 4.25/5 ( download)
Download or read book Consumption Studies and the History of the Ottoman Empire, 1550-1922 written by Donald Quataert and published by SUNY Press. This book was released on 2000-01-01 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: An innovative application of consumption studies to the field of Ottoman history.
Author : John Thorne
Publisher : North Point Press
ISBN 13 : 1429930454
Total Pages : 561 pages
Book Rating : 4.51/5 ( download)
Download or read book Pot on the Fire written by John Thorne and published by North Point Press. This book was released on 2011-04-01 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
