Wild Food: Oxford Symposium on Food and Cookery 2004: Proceedings on the Oxford Symposium on Food And Cookery 2004 (Wild Food: Proceedings of the Oxford Symposium on Food and Cookery) - Softcover

Softcover

ISBN 10: 1903018439 ISBN 13: 9781903018439

Verlag: Prospect Books, 2006

Inhaltsangabe

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Reseña del editor:

The Oxford Symposium on Food and Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. 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 .

Biografía del autor:

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.

Über diese Auflage

• Verlag: Prospect Books
• Erscheinungsdatum: 2006
• ISBN 10: 1903018439
• ISBN 13: 9781903018439
• Einband: Tapa blanda
• Anzahl der Seiten: 314
• Herausgeber: Hosking Richard