Proceedings of the Oxford Symposium on Food and Cookery

Name: Proceedings of the Oxford Symposium on Food and Cookery
Brand: Prospect Books (UK)
SKU: 9781903018439
Price: 4180.0 INR
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ISBN13: 9781903018439
Binding: Paperback
Subject: N/A
Publisher: Prospect Books (UK)
Publisher Imprint: Prospect Books (UK)
Publication Date: February 1, 2006
Pages: 344
Original Price: USD 40.0
Language: English
Edition: N/A
Item Weight: 608 grams
BISAC Subject(s): Essays & Narratives

About The Book

The 2004 Symposium on wild food received a large number of excellent papers and since publication has continued to be one of the most popular in the series. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.

About The Author

Ken Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake, and recently Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader: Primary Sources and a translation of the 16th century cookbook Livre fort excellent de cuysine. His 36 episode course Food: A Cultural Culinary History is available on DVD from the Great Courses company. Albala has also just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015.

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