Download or read book Seeds Proceedings of the Oxford Symposium on Food and Cookery 2018 written by Mark McWilliams and published by Oxford Food Symposium. This book was released on 2019-07-01 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Download or read book Taste written by Tom Jaine and published by Oxford Symposium on Food & Cookery. This book was released on 1988 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Landscape Proceedings of the 2017 Oxford Symposium on Food and Cookery written by Mark McWilliams and published by Oxford Symposium. This book was released on 2018-07-01 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.
Download or read book Food Material Culture written by Mark McWilliams and published by Oxford Symposium. This book was released on 2014-07-01 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Download or read book Oxford Symposium on Food Cookery 1989 written by Harlan Walker and published by Oxford Symposium. This book was released on 1990 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Download or read book Food and Power written by Mark McWilliams and published by Oxford Symposium on Food. This book was released on 2020-08 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.
Download or read book Food Markets Proceedings of the Oxford Symposium on Food and Cookery 2014 written by Mark McWilliams and published by Prospect Books. This book was released on 2015-07-01 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Download or read book Oxford Symposium on Food Cookery 1986 written by Tom Jaine and published by Oxford Symposium. This book was released on 1987 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Download or read book Look and Feel written by Harlan Walker and published by Oxford Symposium. This book was released on 1994 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: (Prospect Books 1994)
Download or read book Authenticity in the Kitchen written by Richard Hosking and published by Oxford Symposium. This book was released on 2006 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Cured Smoked and Fermented written by Helen Saberi and published by Oxford Symposium. This book was released on 2011 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Download or read book Miso Tempeh Natto Other Tasty Ferments written by Kirsten K. Shockey and published by Storey Publishing, LLC. This book was released on 2019-06-25 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Download or read book Vegan Geographies written by Simon Springer and published by Lantern Books. This book was released on 2022-03-01 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: Veganism as an ethics and a practice has a recorded history dating back to Antiquity. Yet, it is only recently that researchers have begun the process of formalizing the study of veganism. Whereas occasional publications have recently emerged from sociology, history, philosophy, cultural studies, or critical animal studies, a comprehensive geographical analysis is missing. Until now. In fourteen chapters from a diverse group of scholars and living practitioners, Vegan Geographies looks across space and scale, exploring the appropriateness of vegan ethics among diverse social and cultural groups, and within the midst of broader neoliberal economic and political frameworks that seek to commodify and marketize the movement. Vegan Geographies fundamentally challenges outdated but still dominant human–nature dualisms that underpin widespread suffering and ecological degradation, providing practical and accessible pathways for people interested in challenging contemporary systems and working collectively toward less destructive worlds.
Download or read book Nose Dive written by Harold McGee and published by Penguin. This book was released on 2020-10-20 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to the smells of the universe – the ambrosial to the malodorous, and everything in between – from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of phenol and formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and the extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell one another. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in—the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them—before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of every smell under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interweaving them with personal observations, he reveals how our sense of smell has the power to expose invisible, intangible details of our material world and trigger in us feelings that are the very essence of being alive.
Download or read book Critical Approaches to Superfoods written by Richard Wilk and published by Bloomsbury Publishing. This book was released on 2020-12-10 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities? In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition. Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and açaí.
Download or read book Cabbage written by Meg Muckenhoupt and published by Reaktion Books. This book was released on 2018-08-15 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cabbage has as many faces as it does leafy furbelows. How could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has for millennia provided European and Asian peoples with vitamins A and C . . . and babies—a belief lent credence by folktales about infants found “under a cabbage leaf” as well as contemporary Cabbage Patch Kids. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common, and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is also easy to grow, because it contains sulfurous compounds that repel insect pests in the wild—and human diners who smell its distinctive aroma. We can’t live without cabbage, but we don’t want to stand downwind of it, and in this lively book, Meg Muckenhoupt traces this culinary paradox. From senators’ speeches in ancient Rome to South Korean astronauts’ luggage, she explores the cultural and chemical basis for cabbage’s smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe—and anyone craving their daily dose of leafy greens.
Download or read book Vegetables written by Susan R. Friedland and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
