Taste : Proceedings / Oxford Symposium on Food & Cookery 1987 ; [editor: Tom Jaine].

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 (1987 : St. Antony's College)

Language:

English

Subjects (All):

Cooking--Congresses.

Cooking.

Flavor--Congresses.

Flavor.

Food--Sensory evaluation--Congresses.

Food.

Food--Sensory evaluation.

Genre:

Conference papers and proceedings.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

208 pages : illustrations, maps ; 30 cm

Other Title:

Oxford Symposium on Food & Cookery 1987 : Taste

Place of Publication:

London : Prospect Books, 1988.

Contents:

Tastes, aromas, flavours / Alan Davidson

The sweet and salt taste in Italian Renaissance cooking / Massimo Alberini (translated by Anna Del Conte)

Notes on Tastes & Flavours in Practical Cookery / Myrtle Allen

Search for the Sour and the Importance of the Citron / Josephine Bacon

Tastes in and Tastes of Paprika / Esther Balogh

Taste

Its Evolution and Its Deterioration / Suzy Benghiat

The Taste of Coffee, the Taste for Coffee, and the Attempt to Discuss Either / Tim Castle

Little Known Aspects of North East Caucasian Mountain Ram and Other Dishes / Robert Chenciner & Dr. Emile Salmanov

The Skeptical Imbiber / Jules Davidoff

The Taste of Naples in the 18th Century / Anna del Conte

An Authentic Taste of the Past / Christopher Driver

Locus of Social Control and Food Preferences / Johanna M.P. Edema

The Importance of Tasting / Scott Ewing

A Taste of Diderot / Beatrice Fink

Reflections on 18th Century Taste / Sarah Gillies

Fascism, the Neo-Right and Gastronomy. A Case in the Theory of the Social Engineering of Taste / Bertram M. Gordon

Taste and the Traveller / Mary Gostelow

Pekmez in the Anatolian Kitchen / Nevin Halici

The 'Poignant' Flavour in Medieval Cooking / Constance B. Hieatt

Whose Taste is it Anyway? / Sara Jayne

The American Hot Dog: Standardised Taste and Regional Variations / Bruce Kraig

The Excitement of Taste / Max Lake

The English Taste / Janet Laurence

Taste / Jenny Macarthur

A Chronicle of Bad Taste in American Food / Carolyn McCrum

Osmazome, the Maillard Reaction & The Triumph of the Cooked / Harold McGee

Mustard, Its Taste and Its Role as a Flavour Enhancer / Rosamond Man & Robin Weir

Olivia Sapiens / Lourdes March & Alicia Rios

Taste and Etiquette in the Victorian Household / Valerie Mars & Gerald Mars

Indigestion in the 19th Century, Aspects of English Taste & Anxiety / Stephen Mennell

The Diversity of Flavours of the Apple / Joan Morgan

The Hedonistic Use of Salt / Douglas Nelson

The Black Truffle: Taste or Aroma? / Pierre-Jean Pebeyre, Thierry Talou, Michel Delmas & Antoine Gaset

Medieval Near Eastern Rotted Condiments / Charles Perry

Science and the Experience of Eating / E.G. Richards

Replicating the Taste of Home Made Soup in a Canned Product / Evelyn Rose

Broadening the Palate: Considerations of Taste / Barbara Santich

Taste: Like It or Lump It? The Role of Taste in the Acquisition of Likes and Dislikes in Food / Katherine Simons

Of Curds and Whey: Do some cheeses taste better if they start out as Raw Milk / Raymond Sokolov

'Pride and Prejudice', or Familiarity breeds Content: A Western Taste of Middle Eastern Food / Jill Tilsley-Benham

Dutch Taste: A Case History / Johannes van Dam

Flavour Pairs, or Mutually Enhanced Contact Chemoreception / Dov Yassky.

Notes:

"Cover Illustration: from Père Polycarpe Poncelet's 'Chimie du Goût et de l'odort' ([1755], 1774 ed.) illustrating his analogy between musical harmonies and the harmonies of taste. This is referred to in Alan Davidson's paper, Tastes, Aromas, Flavours', below."

Contains List of Participants (Correct at 23 June, 1987).

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.

Kislak copy has underlines, highlighted portions, marginal marks and ms. annotations throughout.

ISBN:

0907325394

OCLC:

21917922