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Food and Power
The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.
Food & Material Culture
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Celebration
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
The Oxford Companion to Food
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nouri...
Authenticity in the Kitchen
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Keys to Good Cooking
There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall
Food and Morality
A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.
Milk-- Beyond the Dairy
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
