Food and the Memory: Proceedings of the Oxford Symposium on Food and Cookery, 2000
Oxford Symposium, 2001 - Cooking - 318 pages
Contributors have ranged widely over a topic which allows them to explore the psychological bases of food consumption and the development of cookery, as well as more obvious excursions down memory lane in pursuit of food and drink. There are upwards of 30 papers from food historians based in Britain, United States, Japan and the Far East, Australia, and Northern Europe.
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American Apicius apricots Athenaeus Augustus baked bialys Bialystok boiled bread breakfast butter Caesar cake Caligula camps century cheese chicken childhood chocolate Claudius coffee colour confit cookery cooking Cornish pasty cream cuisine culinary culture diet dinner Dio Cassius dish Domitian dried drink eaten eggs emperor Eskimo fakelore father fermented fish flavour flour foie gras gingerbread Hansel and Gretel hunger Indo-Guyanese ingredients Japanese Jewish kitchen kuchen later learned living London meal meat memory milk modern mother mouth Nero odour olfaction omiyage one’s onions oven parathas past pepper pleasure Plutarch potatoes prepared prisoners Proust recipes REFERENCES remember restaurant rice roasting Roman Russell Braddon sauce sautÚd seal oil served slice smell social spices story Suetonius sugar sweet symposium taste Thessaloniki things tomato traditional Upper Peninsula vegetable Vitellius wine women