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Disappearing foods : studies in foods and dishes at risk : proceedings of the Oxford Symposium on Food and Cookery 1994 edited by Harlan Walker
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 n.779
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- Format:
- Book
- Conference/Event
- Conference Name:
- Oxford Symposium on Food & Cookery (1994)
- Language:
- English
- Subjects (All):
- Food--Congresses.
- Food.
- Food--Social aspects--Congresses.
- Cooking--Congresses.
- Cooking.
- Cooking--Social aspects--Congresses.
- Genre:
- Conference papers and proceedings.
- Physical Description:
- 240 pages : illustrations, facsimiles ; 26 cm.
- Place of Publication:
- Totnes : Prospect, 1995.
- Contents:
- The Fate of Assyrian traditional culinary technologies
- Food and culture: Tsampa and Boeja in Tibet
- The great American art of pit barbecue is fast disappearing
- The effect of salmon aquiculture on other commercial fish species in the Bay of Fundy
- Lobster
- Vanishing potatoes
- Philippine rice food products
- Sexually allusive monastic confectionery in Southern Italy
- Wild rice
- Whalemeat as food
- Hamajio, hon kare bushi, iwatake and wasabon to
- The pudding club and traditional British puddings
- The case of Kythera
- The food or the people? Hawaii
- Uki, East African honey wine
- Bebek Betutu: a Balinese duckling seeks refuge in the city
- Regional foods of India
- Parsnips
- Dying of starvation in the supermarket
- Tamarind, turmeric and the triumphant tomato
- The decline of tripe
- Arrowroot
- Florence fennel, Spanish cardoons, broccoli and celeriac in England from the early eighteenth century until the 1970s
- American soda fountain lingo
- Cusiniere bourgeoise
- The Mexican dinner.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- Other Format:
- Online version: Oxford Symposium on Food & Cookery (1994). Disappearing foods.
- ISBN:
- 0907325629
- 9780907325628
- OCLC:
- 35637545
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