Oxford Food: An Anthology

Front Cover
Ursula Aylmer, Carolyn McCrum
Bodleian Library, 1995 - Cooking - 218 pages
From the medieval monastic diet to the continuing tradition of college gaudies, Oxford's culinary traditions are characteristic and colorful. Politically dangerous menus, strange and wonderful ingredients, High Table etiquette, private breakfast parties, Oxford cellars, unusual dinner summonses, elaborate college feasts, bizarre prandial processions, curious gastronomic rites, college ales, and the Oxford Symposium on Food History—these are just some of the items that make up this glorious, illustrated anthology. Drawn from Oxford University sources ranging from 1282 to the present, Oxford Food also contains about 100 separately indexed recipes supplied by college chefs, "invisible women," heads of colleges, bursars, and fellows. Co-published with the Ashmolean Museum, Oxford

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Victualling the Colleges i
Undergraduate Fare
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