| Description |
336 pages : illustrations ; 26 cm |
| Contents |
Assyrian flat bread: from Mesopotamia to Sweden / Michael Abdalla -- 'God sends meat, but the devil sends cooks', or 'a solitary pleasure': the travels of the Honourable John Byng through England and Wales in the late 18th century / Joan P. Alcock -- A meal in a piece of pasta / Josephine Bacon -- The most travelled food in the world, the peanut / A. Blake -- Travelers' diarrhea, the science of 'Montezuma's revenge' / Fritz Blank -- William Bartram's travels in lands of Amerindian tobacco and caffeine: foodways of Seminoles, Creeks and Cherokees / Phyllis Pray Bober -- Patents for portability, cooking aboard ship 1650-1850 / Helen Clifford -- Domesticating western food in Japan, a comparative view / Katarzyna Cwiertka -- Christmas dinner in Byzantium / Andrew Dalby -- Food and the Roman army: travel, transport and transmission (with particular reference to the province of Britannia) / Carol A. Déry -- Queen Christina of Sweden and the triumph of the baroque banquet in Italy / June di Schino -- Salmon, the food that travels / John Doeper -- Three lunches: some culinary reminiscences of the aptly named Cook Islands / Hugo Dunn-Meynell -- |
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An Englishman civilizes the American West: Fred Harvey and the Harvey girls feed the hungry traveller / Barbara Haber -- How Arabic traditions travelled to England / C.B. Hieatt -- 'The fishy and vegetable abominations known as Japanese food' / Richard Hosking -- Raw liver and more: feasting with the Buriats of southern Siberia / Sharon Hudgins -- Onions with no bottoms and chickens with no tops: shopping for food in the emerging market economy of Siberia and the Russian Far East / Ton Hudgins -- Arabian travellers' observations on Bedouin food / Philip Iddison -- Eating the world: foods of the United Nations / Eve Jochnowitz -- Gardeners of Europe / Maria Kaneva-Johnson -- Food for the Lewis and Clark Expedition: exploring North West America, 1804-6 / Mary Wallace Kelsey -- Paximadia (barley biscuits): food for sailors, travellers and poor islanders / Aglaia Kremezi -- Space, time and food (barbecued elephant, saucisses mi-cheval-mi-porc, whale's milk) / Nicholas Kurti -- The pavlova cake: the evolution of a national dish / Helen M. Leach -- Beyond old cookbooks: four traveler's accounts / Margaret Leibenstein -- European food in the eighteenth century as viewed by a Venezuelan traveller / José Rafael Lovera -- |
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The availability of exotic vegetables and herbs as a reflection of ethnic populations in Great Britain / Michael Michaud & Mark Redman -- The horseback kitchen of Central Asia / Charles Perry -- Kalakukko: food for the home and travel / Jaakko Rahola -- Food in the Sephardi diaspora: from Spain to Istanbul / Claudia Roden -- 'Messing about in boats', the York Chamberlains' accounts, 1444-5 / Ann Rycraft -- Travel and food in Afghanistan / Helen J. Saberi -- Tin plates and silver christening mugs: travels with Madame Gary / Alice Wooledge Salmon -- Bread and travel: travelling sourdough / Dan M. Schickentanz with Silvija Davidson -- The Portuguese influence on Bengali cuisine / Colleen Taylor Sen -- Hard rations / Roy Shipperbottom -- Growing momentum towards a global cuisine / Art Siemering -- Rocambole, a short journey / Colin Spencer -- Dancing with the mermaids: ship's biscuit and portable soup / Layinka Swinburne -- Salt cod, a Portuguese obsession / Edite Vieira -- Travel and contemporary Australian food / Hugh Wennerbom |
| Bibliography |
Includes bibliographical references |
| In |
Proceedings of the Oxford Symposium on Food and Cookery no:1996 |
| Subject |
Cooking -- History -- Congresses.
|
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Food crops -- History -- Congresses.
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Food habits -- History -- Congresses.
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Food -- History -- Congresses.
|
| Author |
Walker, Harlan.
|
| LC no. |
98160971 |
| ISBN |
0907325793 |
|
