The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed… Mehr…
The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeeth-century England, Korea and Italy. There is also a pan- cultural discussion of stuffing and wrapping foods in avant-garde or molecular gastronomy.Contributors include the Chinese expert Fuschia Dunlop, the Greek cookery writer Aglaia Kremezi, the celebrated food writer and cultural historian from America Laura Shapiro, the Australian food historian Barbara Santich, the Israeli commentator and historian Susan Weingarten, and the English anthropologist David C. Sutton. Titles of some of the papers include: The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America; Chicken Kiev: Material, Social and Discursive Wrappings; Samuel Pepys’s Venison Pasties; Barbarian heads and Turkish dumplings: the Chinese word mantou; A Knish Is Just a Knish–or Is It? The Evolution of a Street Food to Haute Nosh and Before Dolma:A Taxonomy of Medieval Arab Stuffery. Trade Books>Trade Paperback>Cookbooks>All-Purpose>All-Purpose, Marion Boyars Publishers Ltd Core >1<
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The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed… Mehr…
The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeeth-century England, Korea and Italy. There is also a pan- cultural discussion of stuffing and wrapping foods in avant-garde or molecular gastronomy.Contributors include the Chinese expert Fuschia Dunlop, the Greek cookery writer Aglaia Kremezi, the celebrated food writer and cultural historian from America Laura Shapiro, the Australian food historian Barbara Santich, the Israeli commentator and historian Susan Weingarten, and the English anthropologist David C. Sutton. Titles of some of the papers include: The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America; Chicken Kiev: Material, Social and Discursive Wrappings; Samuel Pepys’s Venison Pasties; Barbarian heads and Turkish dumplings: the Chinese word mantou; A Knish Is Just a Knish–or Is It? The Evolution of a Street Food to Haute Nosh and Before Dolma:A Taxonomy of Medieval Arab Stuffery. Trade Books>Trade Paperback>Cookbooks>All-Purpose>All-Purpose, Marion Boyars Publishers Ltd Core >1<
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Detailangaben zum Buch - Wrapped and Stuffed Foods Oxford Symposium Compiler
EAN (ISBN-13): 9781903018996 ISBN (ISBN-10): 1903018994 Taschenbuch Erscheinungsjahr: 2012 Herausgeber: Marion Boyars Publishers Ltd Core >1
Buch in der Datenbank seit 2014-02-12T16:52:44+01:00 (Berlin) Detailseite zuletzt geändert am 2024-03-17T10:36:50+01:00 (Berlin) ISBN/EAN: 9781903018996
ISBN - alternative Schreibweisen: 1-903018-99-4, 978-1-903018-99-6 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: aglaia kremezi, mark mcwilliams, sutton samuel Titel des Buches: wrapped, food, oxford, 2012, stuff, proceedings, foods, ufo symposium
