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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.
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Wild Food
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
The Oxford Companion to Food
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest develop...
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.
Milk-- Beyond the Dairy
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
Welsh Food Stories
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.
Herbs and Spices
Herbs and Spices (Oxford Symposium 2020) was the first gathering to happen entirely online, as the V-Symp came to be known. We managed to cook a meal together with Sri Owen's turmeric lamb curry, a memorable achievement for all. We heard about making curry with the spice known as stone-flower, Parmotrema perlatum, a dried lichen fungus. Yes, it was a shame not to touch and smell it, but you can read about its cooking (steamed, fried, you name it) in Priya Mani's paper. You will discover that in medieval cooking, saffron was used more often than green herbs, for colour of course, but also for that subtle flavour that makes basic food interesting. All kinds of peppers, saffrons, galangal, similar to Thai ginger get a very thorough airing. Fascinating reading, and of course, a warm and welcoming online group that made us all feel a part of a real Symposium, even though St Catherine's College was far away.
Wrapped & Stuffed Foods
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
