Disappearing Foods: Studies in Foods and Dishes at Risk : Proceedings of the Oxford Symposium on Food and Cookery 1994
Harlan Walker
Jan 1995 · Oxford Symposium
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"In this volume of papers given to the Oxford Symposium on Food and Cookery, Britain's longest running and most important conference on food and food history, a bevy of international scholars, food writers and cooks describe foods, dishes, ways of cooking and ways of eating and drinking that are under threat as our patterns of life change over time; and how the ups and downs of fashion have treated the humble parsnip, the Windermere char, or that standby of the Victorian sickroom - arrowroot. The impact of modern genetic research, agri-business, the Common Market and food science on our plant heritage is a theme of important papers and there is a masterly account of the history of whalemeat as an item of diet in Europe and Japan. The proceedings of the Oxford Symposium are never restricted to Europe and the West and these papers are no exception, taking in Indonesia, Persia, the Philippines, East Africa, Hawaii and India in a wide-ranging and enlivening series of articles"--Back cover.
"In this volume of papers given to the Oxford Symposium on Food and Cookery, Britain's longest running and most important conference on food and food history, a bevy of international scholars, food writers and cooks describe foods, dishes, ways of cooking and ways of eating and drinking that are ...
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