by
Oxford Symposium on Food & Cookery (2011 : St. Catherine's College)
Call Number
641.3 OXF
Publication Date
2012
Summary
"The Oxford Symposium on Food & Cookery celebrated its thirtieth anniversary in 2011. In keeping with this happy event, celebration was the subject of this year's meeting. Symposiasts have taken their usual broad and generous approach to the topic. So papers range in geographical relevance from highland Equador through Transylvania, Anatolia, Congo-Brazzaville, Iceland, and old Los Angeles. Chronologically too, several periods are addressed: ancient Rome, Ptolomaic Egypt, Ottoman Turkey, Georgian Dublin, and Victorian London. The occasions of celebration considered run from wedding breakfasts, birthday parties, Easter, harvest festival, and Passover, while the sorts of celebration include banquets, drinking bouts, the Icelandic thorrablot, and election day feasts. Authors include from America, Jonathan Brumberg-Kraus, Anthony Buccini, Sharon Hudgins, Charles Perry; from Turkey, Aylin Tan and Priscilla Mary Isin; from England, Robert Appelbaum, Andrew Dalby, Christopher Grocock, Gillian Riley, David C. Sutton, and from Israel, Susan Weingarten" --Publisher.
Format:
Books
Relevance:
161707.6563
by
Oxford Symposium on Food & Cookery (2022 : Oxford, England), (creator).
Call Number
642.1 OXF
Publication Date
2023
Summary
Promising explorations of the foods we encounter travelling, Portable Foods was selected as the topic for the 2022 Oxford Symposium on Food, the year in which symposiasts could after a two year hiatus gather for discussion and enjoyment. Fascinated by the meals possible on rolling trains and zooming jets, the symposium included analyses of the history and culture of dining in mobile spaces. Containing papers on diverse topics, including on luxury and historical imperialism, the food served in twentieth-century Dutch airplanes, and safe guarding with gender differences in twenty-first-century Indian train compartments, the studies encompassed all kinds of travel foods, both of exploration and nomadic life, from pemmican and penguin meat to achar and qurut.
Format:
Regular print
Relevance:
157814.4688
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3.
by
Oxford Symposium on Food & Cookery (2001 : Saint Antony's College (University of Oxford)
Call Number
641.3 OXF
Publication Date
2002
Format:
Books
Relevance:
155253.3438
by
Oxford Symposium on Food & Cookery (2005 : Oxford)
Call Number
641.3 OXF
Publication Date
2006
Format:
Books
Relevance:
151700.0938
by
Oxford Symposium on Food & Cookery.
Call Number
641.4 OXF
Publication Date
2011
Format:
Books
Relevance:
151276.9375
by
Oxford Symposium on Food & Cookery (2000 : St. Antony's College (University of Oxford)
Call Number
394.1209 OXF
Publication Date
2001
Format:
Books
Relevance:
147100.3594
by
Wilson, Bee, author.
Call Number
643.3 23
Publication Date
2019
Summary
"English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar and pestle. She begs the question: why shouldn't we consider kitchen tools to be just as important as military or industrial technology?"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
139591.8906
by
Maraschi, Andrea, author, interviewee.
Call Number
394.10940902 23
Publication Date
2019
Summary
"What do famine foods throughout history tell us about the world in which they were eaten? Medieval food and magic scholar Andrea Maraschi makes a mythical and historical foray into the history of the lowliest yet most versatile famine food in Europe, the acorn"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
139588.7969
by
Maharaj, Joshna, author.
Call Number
642.5 23
Publication Date
2019
Summary
"What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital's food system, taking it from frozen pre-packaged foods to fresh, local fare"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
135693.7969
by
Castro, Bel, author.
Call Number
959.903 23
Publication Date
2019
Summary
"Filipino food scholar Bel Castro tells the oft-repeated story about a mythic era in the late 19th century in which wealth abounded for Philippine coffee growers thanks to lags in the world market. She debunks and complicates this myth with a political and post-colonial analysis that has relevance for all commodity tales today"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
135693.7813
by
Tan, Aylin Öney, author.
Call Number
354.5 23
Publication Date
2019
Summary
"What happens when one people's traditional food is also an international controlled substance? Turkish architect and food researcher Aylin Öney Tan goes on a deep dive into the history of opium poppy cultivation for food in Anatolia and the subsequent decades of international political interference in Turkey's agricultural production"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
132104.9531
by
Katz, Sandor Ellix, 1962- author.
Call Number
664.024 23
Publication Date
2019
Summary
"World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evolution of microbes, our bodies-- and even our culture"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
132102.5000
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