(D) Directions for Cooking By Troops in Camp and Hospital, prepared for the Army of Virginia, and published by the ... Nightingale's discourses on diet for the sick, 'Taking Food' and 'What Food' appear here exactly as in her Notes on ...
Most famous—or infamous—among such paradoxical jeux d'esprit is the “black” banquet offered up by that “prince of gastronomes” of the ancien régime, Grimod de la Reynière. It took place on February 1, 1783, a date made significant in ...
This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin.
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Taste: Proceedings of the Oxford Symposium on Food and Cookery
Two reflections on the lavishness of my mother's kitchen come from much later dates, but may be permitted on circumstantial grounds as comments by two of my girlfriends. One of these commented to her mother on the large cut of the lamb ...
Oxford Symposium on Food & Cookery, 1984 & 1985: Cookery : Science, Lore & Books : Proceedings
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections.
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Potential Developments', 113th EAAE Seminar: A Resilient European Food industry and Food Chain in a Challenging World (Crete: Chania, 2009); Weatherell, Tregear and Allinson. 8. M. Pollan, The Omnivore's Dilemma: A Natural History of ...
Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995