Cookery : science, lore & books : Oxford Symposium on Food & Cookery, 1984 & 1985 : proceedings.

Format:

Book

Conference/Event

Contributor:

Jaine, Tom, editor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Conference Name:

Oxford Symposium on Food & Cookery (1984-1985 : St. Antony's College, Oxford)

Language:

English

Subjects (All):

Cooking--Congresses.

Cooking.

Genre:

Conference papers and proceedings.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

[8], 187, [1] pages : illustrations ; 29 cm

Other Title:

Oxford Symposium on food & cookery 1984 & 1985 : Cookery

Place of Publication:

London : Prospect Books, 1986.

Contents:

Introduction / Alan Davidson

Cookery Books and the Transmission of Recipes. Acknowledging Sources; a Message from Adelaide; and Two Fruther Notes (1984) / Alan Davidson; Plagiarism and Copyright (1984) / Barbara Santich; Happy Winker (1984) / Errol Shaker; From Beggar's Bowl to the Food of Princes, an Enquiry into Keshkül (1984) / Jill Tilsley Benham; Culina Mutata: Careme and L'Ancienne Cuisine (1984) / Philip Hyman; The Search for the 'Blue Violet Salad' (1984) / Claire Clifton; Almond Tart (1984) / Janet Laurence; Ice Cream (1984) / Raymond Sokolov; Lime Pie with Graham Cracker Crust (1984) / Carolyn McCrum; Rendang, a Traditional West Sumatran Dish (1984) / Sri owne; A Study of Yuan Mei's Iced Bean Curd (1984) / Yan-kit So; Naming Foods, the Hartford Election Cake (1984) / Alice Ross; A Short History of Shchi (1984) / Joyce Toomre; Kitchri (1984) / Sami Zubaida

Foodways, Science & Lore in the Kitchen. Science and the Study of Food (1985) / Harold McGee; Principles of Microwave Cooking (1985) / Traude Cless and Heinz Maier-Leibnitz; Oxalic Acid: Does it Rot Fish Bones? (1985) / Tom Jaine; Preparing Aubergines (1985) / Jennifer Walker; Cooks' Lore, True or False? (1985) / Lynda Brown; The Hypodermic Syringe in the Kitchen (1984) / Nicholas Kurti; 'Is that Hippocrates in the Kitchen?'

A Look at 'Sardi/Grami' in Iran (1985) / Jill Tilsley Benham; Not Yoghurt with Fish (1985) / Alan Davidson; Pigs' Trotters and Ginger, a Cantonese Post-Natal Tonic (1985) / Yan-kit So; Classifying Cuisines: Epicures, Isolates, Messmates and Cultists (1985) / Valerie and Gerald Mars; Gravlaks, the Buried Salmon, a description and a scientific view (1985) / Astri Riddervold; Stockfish, or A course of seven dishes (1984) / Joop Witteveen; The Mystique of Garlic: History, Uses, Superstitions and Scientific Revelations (1985) / Alexandra H. Hicks; Garlic: A Kitchen Amulet (1985) / Alicia Rios; Cynophagy: A Western Food Taboo (1985) / Bruce Kraig; Explanation of Biblical Food Prohibitions (1985) / Sami Zubaida; The Case of the Missing Fish, or Domathon Prolegomena (1984) / Rena Salaman.

Notes:

Editor: Tom Jaine.

Cover illustration: Frederick Accum lecturing at the Surrey Institution, taken from J.C. Drummond and Anne Wilbraham 'The Englishman's Food' (1939). The pioneer chemist and exposer of the adulteration of foodstuffs seemed a particularly apposite choice for the subject of this volume.

"This volume is a selection of the papers presented to the two symposia held at St. Antony's College, Oxford in 1984 and 1985."

Includes bibliographical references.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

ISBN:

0907325335

OCLC:

64500998