Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248622
Category : Social Science
Languages : en
Pages : 451
Book Description
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Food and Landscape: Proceedings of the 2017 Oxford Symposium on Food and Cookery
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248622
Category : Social Science
Languages : en
Pages : 451
Book Description
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Publisher: Oxford Symposium
ISBN: 1909248622
Category : Social Science
Languages : en
Pages : 451
Book Description
The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Food and Power
Author: Mark McWilliams
Publisher: Oxford Symposium on Food
ISBN: 9781909248700
Category : Cooking
Languages : en
Pages : 380
Book Description
The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.
Publisher: Oxford Symposium on Food
ISBN: 9781909248700
Category : Cooking
Languages : en
Pages : 380
Book Description
The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.
T-Bone Whacks and Caviar Snacks
Author: Sharon Hudgins
Publisher: University of North Texas Press
ISBN: 1574417223
Category : Cooking
Languages : en
Pages : 417
Book Description
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
Publisher: University of North Texas Press
ISBN: 1574417223
Category : Cooking
Languages : en
Pages : 417
Book Description
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
Wrapped & Stuffed Foods
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
Book Description
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
Book Description
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
The Taste of Water
Author: Christy Spackman
Publisher: Univ of California Press
ISBN: 0520393554
Category : Nature
Languages : en
Pages : 306
Book Description
The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers’ awareness of the environment their water comes from. Through examination of the development of sensory expertise in the United States and France over the twentieth century, this unique history uncovers the foundational role palatability has played in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from the natural environment. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible—but substantial—sensory labor involved in creating tap water.
Publisher: Univ of California Press
ISBN: 0520393554
Category : Nature
Languages : en
Pages : 306
Book Description
The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers’ awareness of the environment their water comes from. Through examination of the development of sensory expertise in the United States and France over the twentieth century, this unique history uncovers the foundational role palatability has played in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from the natural environment. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible—but substantial—sensory labor involved in creating tap water.
Oxford Symposium on Food and Cookery 1991
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
Book Description
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
Book Description
Food and Communication
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Food & Markets: Proceedings of the Oxford Symposium on Food and Cookery 2014
Author: Mark McWilliams
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Seeds: Proceedings of the Oxford Symposium on Food and Cookery 2018
Author: Mark McWilliams
Publisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Publisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
The Fat of the Land
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN:
Category : Cooking
Languages : en
Pages : 322
Book Description
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
Publisher: Oxford Symposium
ISBN:
Category : Cooking
Languages : en
Pages : 322
Book Description
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.