Harlan Walker
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Cooks & Other People
This volume is devoted to studies of individual cooks over the centuries, including biographical and contextual studies, and their influence in their own eras and beyond. The coverage is international.
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Disappearing Foods: Studies in foods & Dishes at Risk
This collection covers the potential extinction of certain foods caused by, inter-alia, overfishing, habitat loss and pollution as well as the loss or diminishment of traditional culinary technologies at the cultural level caused by globalization or other forms of cultural attrition.
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Feasting and Fasting
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.
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Food and the Memory
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.The subject this year is more speculative than is often the case and contributors have ranged widely over a topic w...
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Food in the Arts
A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to f...
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Milk: Beyond the Dairy
This is the seventeenth volume of the ongoing series of papers delivered at Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
The subject revolves around milk and milk products, their uses in food and cookery through the ages and, as im... -
Staple Foods
The sorts of foods discussed by the various contributors include rice, maize, polenta, wheat, other grains, potatoes, root crops, beans and herring.