The Oxford Symposium on Food on 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.
Forty seven papers are contributed by authors from Britain and
abroad including the food writers Caroline Conran, Fuchsia Dunlop,
William Rubel and Colleen Taylor Sen; food historians and academics
including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery
Mars, Charles Perry and Susan Weingarten. The subjects range
extremely widely 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.
General
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