Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cooking, 2010Helen Saberi Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010. |
Common terms and phrases
ancient animals Apicius bacalao bacteria Bardas bean curd boiled bones boza bread brine calabash century cereal Cheddar cheese cheese-makers consumed cooked Cookery corned beef crop cucumber cuisine culinary cultivation culture cured diet dishes dough dried drink eaten enset especially Evliya Çelebi fermented fish fermented foods FFPs fish sauce flavour fresh Gentile gravlax human important ingredients intestines Irish Italy Jewish kimchi kitchen Korean lactic acid Lactobacillus legumes liquamen liquid Mediterranean mei gan cai method micro-organisms microbes milk modern Montreal Nagaland nutritional pepper pickled lettuce planking plants pork prepared preservation protein recipes region rice Roman salami salt fish salted meat Samburu sausage sausage-making season shad Shaoxing shiokara skin smell smoked foods smoked meat sour sources sourdough soybeans spices staple starter sugar surströmming sweet taro taste tempeh texture trade traditional umami variety vegetables vinegar wine yeast yoghurt