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Cooks & Other People
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Oxford Symposium on Food & Cookery, 1989
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Food & Material Culture
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Authenticity in the Kitchen
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Oxford Symposium on Food & Cookery, 1986
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Food and the Memory
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Celebration
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
