Cite BOOK
Close the cite modalStyle
Format
Authenticity in the Kitchen
Toggle the cite modalProceedings of the Oxford Symposium on Food and Cookery 2005
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... Read more
Published: 2006
Pages: 440
Paperback: 9781903018477
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.