Food & Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013
Oxford Symposium, Jul 1, 2014 - Cooking - 389 pages
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 bamboo banquet Bartolomeo Scappi beer Bimby boiling Bovril bowl bread British 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 handle heat Hong Horn & Hardart household ingredients Istanbul Jewish kitchen knife knives London machine 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 shape solar cookers solar cooking spoon spork stew stirring sugar sculpture symbolic tableware Takayama taste thali traditional tureen Turkish coffee utensils vegetables vessels Waurás whisk wine wooden