Oxford Symposium 1981, National & Regional Styles of Cookery : proceedings.

Format:

Book

Conference/Event

Contributor:

Davidson, Alan, 1924-2003, editor.

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

Culinary Collection (University of Pennsylvania)

Conference Name:

Oxford Symposium on National and Regional Styles of Cookery (1981 : St. Antony's College).

Language:

English

Subjects (All):

International cooking.

International cooking--History.

History.

Genre:

Conference papers and proceedings.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

327, [1] pages : illustrations ; 29 cm

Distribution:

Oxford : Reproduced by Oxford University Press,

Other Title:

National & Regional Styles of Cookery

Place of Publication:

London : Prospect Books, [1981]

Contents:

Introduction

Exordium

Terminologie Culinaire au Japon: des Modes de Prépration aux Mets Consommés / Jane Cobbi

Food Culture of East Asia / Professor Naomichi Ishige

Le Concept de Cuisson dans la Cuisine Chinoise / Françoise Sabban

Ressources Naturelles et Cuisines Chinoises / Georges Métailié

Regional and Other Differences of Chinese Cookery / Dr. Jacqueline Newman

Indonesia: Some Developments in Food Habits / Sri Owen

Not by Curry Alone: an Introductory Essay on Indian Cuisines for a Western Audience / Hashi and Tapan Raychaudhuri

Rhythmes Culinaires Indiens: Quelques Aspects des Repas Jaina en Inde du Nord / Marie-Claude Mahias

Some Persian Influences on the Cooking of India / Joyce Pamela Westrip

Three Medieval Arabic Cook Books / Charles Perry

Notes on Food in Some Parts of the Arab world / Sami Zubaida

Cooking in Israel: a Changing Mosaic / Claudia Roden

Turkish Culture / Raphaela Lewis

North Balkan Food, Past and Present / Maria Johnson

Russian Diet / Professor R.E.F. Smith

Ideology and the Growth of a Russian School of Cooking / Lesley Chamberlain

Specialty Baking in Germany, Austria and Switzerland / Sarah Kelly

The Old 'Nouvelle Cuisine' of Tuscany / Elizabeth Newell

Regional Varieties of Tsoureki (Greek Easter Bread) / Thea Kachi

Catalan Cuisine, in an Historical Perspective / Dr. Rudolf Grewe

La 'Sent Pourqui' ou la Cuisine de Cochon dans la Sud-Ouest de la France / Anne-Marie Le Bourg Oulé

Essai sur l'Histoire de la Cuisine Provençale / Yvonne Knibiehler

Différence et Différenciation des Goûts: Reflexion sur Quelques Exemples Européens entre le 14ème et le 18ème Siècle / Professor Jean-Louis Flandrin

The Perception of Regional Cooking in French Cookbooks of the Eighteenth Century / Philip and Mary Hyman

The Cooking of Paris Concierges / Alice Wooledge Salmon

Is Welsh Cookery Really There? / Bobby Freeman

Vestiges of Colonial and Post-Colonial Food in Regional English-Canadian Cooking / Professor Michael E. Eliot Hurst

Sunbelt Food: Southern Cooking, the Major Surviving Native Cuisine in the U.S.A. / Raymond Sokolov

Sugaring Off: a Glimpse of New England Maple Sugaring / Bonnie Brown and David Segal

New England Cookery: the Blending of Old World Traditions and New World Foods / Lorna J. Saas

The Development of the Mexican-American Cuisine / Keith J. Guenther, Jr.

Foods of the New World and Their Contribution to World Cookery / Elisabeth Lambert Ortiz

A Survey of Traditional Foods and Cookery in Jamaica / Errol Shaker

The Foods and Cooking of Rural Gambia / P. K. Murphy

A Dish of the Senegal River Valley: Steamed Millet and a Broth of Green Leaves / Adrian Adams

Australian Cuisine

Does It Exist? / Helen Peacocke

Cooking without Pots: Aspects of Prehistoric and Traditional Polynesian Cooking / Helen M. Leach

National and Regional Styles of Cooking Meat / Stanley J. Stevens

The Search for New Useful Plants / J. Audrey Ellison.

Notes:

Editor: Alan Davidson.

"The drawing on the cover, of a rice-steamer, is by the Lao artist Soun Vannithone ..."

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:

0907325076

OCLC:

152533396