This is the eighteenth 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. The subject
this year is more peculative than is often the case and
contributors have ranged widely over a topic which allows them to
explore the sychological bases of food consumption and the
development of cookery, as well as more obvious excursions down
memory lane in pursuit of food and drink. There are upwards of 30
papers from food historians based in Britain, United States, Japan
and the Far East, Australia, and Northern Europe.
General
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