Food & Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013Mark McWilliams Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery. |
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agarwood American Amerindians animals Automat baked bamboo banquet beer Bimby boiling Bovril bowl bread British Cadbury's carved century ceramic cezve Chado chasen Chatzidakis chef Chinese Chiquart clay coconut colour Cookery create cuisine cuistot culinary decorated delftware Diner dishes draught beer drinking eating example feasts Figure fire flavour fork Fortnum & Mason French glass handkerchief heat Hong Horn & Hardart household ingredients Istanbul Jewish Kee Wah kitchen knife knives London machine mahlab manufacture material culture meal meat metal milk modern Mongolian Montagné mooncake mould napkin objects oven picnic Plasmon plate pottery prepared qederah recipes refrigeration restaurant rice roasting salt Scappi served Shabbat shape solar cooking spoon spork stew stirring sugar sculpture symbolic tableware Takayama taste thali traditional tureen Turkish coffee ushnān vegetables vessels Waurás whisk wine wooden