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Index to the Oxford Symposium on Food Documents

Calvo, Manuel

Aspects de l'itinéraire des styles alimentaires des groupes ethniques et culturels immigrés en France 1983 II, 23

camias 1987, 123

CAMP COOKERY IN THE AMERICAN CIVIL WAR: THE FLORENCE NIGHTINGALE AND ALEXIS SOYER CONNECTIONS, Dan & Jan Longone 1991, 186

Canada, food traditions 1993, 72-3; see also: bread, Ukrainian-Canadian

canard au sang 1991, 110

Cannabis sativa 1992, 48-55

canned soup 1987, 180-2

cannibalism 1988, 99-101

cardoon 1994, 204-14

CARDAMOM, Janet Laurence 1992, 160

Carême A, see: Culina Mutata

caribou meat 1989, 202-4

CAROLINE WELTZIN - COOK OR OTHER? Renée Valeri 1996, 279

Carroll, Ruth

Utilis Coquinario and its Unnamed Author 1996, 45

THE CASE OF KYTHERA, Aglaia Kremezi 1994, 124

THE CASE OF THE MISSING FISH, OR DOLMATHON PROLEGOMENA, Rena Salaman 1984/5, 184

cassia 1983 II, 44-5

Castle, Tim

The Taste of Coffee, the Taste for Coffee, and the Attempt to Discuss Either 1987, 43

CATALAN CUISINE, IN AN HISTORICAL PERSPECTIVE, Rudolf Grewe 1981, 170

Catalan cuisine, Italian influence on 1983 I, 67-73

CAVIAR - WHO SETS THE TONE? 1993, 66

cawl 1981, 224

celeriac 1994, 204-14

Celtic cookery 1981, 225-6

THE CEREAL KINGS AND THEIR PRODUCT PRODIGY NOURISH THE WORLD, Fritz Blank 1996, 41

challah 1990, 53-4

chälpäk 1983 I, 16

Chamberlain, Lesley

Ideology and the Growth of a Russian School of Cooking 1981, 140

THE CHANGING PATTERNS OF GREEK FOODWAYS IN AMERICA, Robert J Theodoratus 1983 II, 87

chapati 1981, 77

char 1994, 227-34

charchari 1981, 51

Chase, Holly

The Company of Qahwa 1991, 54
The Date-palm: Pillar of Society 1989, 61
Scents and Sensibility 1992, 56
Suspect Salep 1993, 44

cheese 1987, 195-7; 1996, 52-58

CHELLOW-KABAB - THE NATIONAL DISH OF IRAN, Margaret Shaida 1991, 272

chemistry of green tea 1993, 195

chemoreception 1987, 207-8

Chenciner, Robert

The Bayeux Tapestry Shish Kebab Mystery 1990, 58
Lanark Blue Cheese 1996, 52
The Noodles of Samarkhand - Engineering Pasta 1993, 48

Chenciner, Robert & Salmanov, Dr Emile

Little Known Aspects of North East Caucasian Mountain Ram and Other Dishes 1987, 47

Cherfas, Jeremy

Vanishing Potatoes: Not an Illusion 1994, 58

CHEZ PANISSE: EVER GREEN, Shelley Handler 1996, 133

CHEZ SOI CHEZ EUX, Alice Wooledge Salmon 1991, 269

chichi 1981, 76

chili, see: Red Dust

chili con carne 1981, 275-9

China

Chinese noodles in the Philippines 1983 II, 9-21
Chinese-Indonesian food in Netherlands 1983 I, 131-2
cooking pot in ~ 1988, 111-23
culinary techniques 1981, 24-30
flavour water 1992, 163-72
garlic in ancient ~ 1984/5, 142-3
influence on food of East Asia 1981, 22
regional differences 1981, 33-40
vegetables, use of 1981, 31-2
(see also: Pigs' Trotters and Ginger)

CHINESE CUISINE: A HARMONY OF COLOURS, SCENTS, TASTES AND SHAPES, Franoise Sabban 1993, 181

Chiquart, Maître 1993, 174-80

chocolate

flavours of 1992, 63, 207, 239-42
'friendly food' or addiction? 1992, 45-6
in the New World 1990, 65-7
Maya methods of making 1988, 15-21

CHOCOLATE: NOT THE FLAVOR BUT THE FLAVORED, Sophie Coe 1992, 63

chöräk 1983 I, 17

Christmas 1990, 27-43

Christmas pudding 1990, 36-9

A CHRONICLE OF BAD TASTE IN AMERICAN FOOD, Carolyn McCrum 1987, 127

CHUÑO AND TUNTA, Dawn and Douglas Nelson 1983 I, 38

cinnamon 1983 II, 44-5; 1992, 249-50

citron 1987, 21-4

citrus fruits 1987, 21-4; 1987, 120-1

CLASSIFYING CUISINES: EPICURES, ISOLATES, MESSMATES AND CULTISTS, Valerie Mars and Gerald Mars 1984/5, 118

Cless, Traude & Maier-Leibnitz, Heinz

Principles of Microwave Cooking 1984/5, 81

Clifford, Helen

Oxford College Cooks, 1400-1800 1996, 59

Clifton, Claire

The Search for the 'Blue Violet Salad' 1984/5, 34

cloves 1983 II, 47-9

Cobbi, Jane

Terminologie culinaire au Japon: des modes de preparation aux mets consommés 1981, 9

Coca-Cola 1983 I, 126

cochineal 1990, 65-9

FROM COCOA TO CHOCOLATE FLAVOUR: A CULTURAL JOURNEY, Daniel Quirici 1992, 207

coconuts 1989, 170-1

cocum 1987, 125

Coe, Sophie D

Atolli: A Liquid Staple 1989, 70
Chocolate: Not the Flavor but the Flavored 1992, 63
Iguanas, Chocolate, Muskrats, and a Glimpse at Cochineal 1990, 65
The Maya Chocolate Pot and its Descendants 1988, 15
A Tale of Two Banquets 1991, 61
The Thirteen Layers of the Heavens, and other Maya Ritual Breads 1993, 62

coffee 1983 I, 74-9; 1983 II, 100-101; 1987, 43-5; 1991, 54-60; 1991, 183

COFFEE HOUSES IN THE EIGHTEENTH CENTURY, Greta Verdin 1991, 285

Collins, Alf see: Doerper, John

Collins, Shirley

Getting a Handle on Pots and Pans 1988, 22

colours, in food 1993, 96-9; 100-104; 181-6

(See also White food)

THE COMPANY OF QAHWA, Holly Chase 1991, 54

LE CONCEPT DE CUISSON DANS LA CUISINE CHINOISE, Françoise Sabban 1981, 24

condiments, rotted 1987, 177

Conte, Anna Del

Polenta - An Italian Staple 1989, 75
The Taste of Naples in the 19th Century 1987, 57

THE CONTRASTING HISTORIES OF FLORENCE FENNEL, SPANISH CARDOONS, BROCCOLI AND CELERIAC IN ENGLAND FROM THE EARLY EIGHTEENTH CENTURY UNTIL THE 1970S, Malcolm Thick 1994, 204

THE COOKING POT AS A SOCIAL INDICATOR OF SHORTAGE: SOME EXAMPLES FROM GERMAN HISTORY, Thomas Kutsch 1988, 71

COOKING IN ISRAEL: A CHANGING MOSAIC, Claudia Roden 1981, 112

THE COOKING POT IN CHINA, Anne and Gerald Nicholls 1988, 111

COOKING POTS USED IN PRESENT DAY ASSYRIAN VILLAGE KITCHENS IN THE MIDDLE EAST, Michael Abdalla 1988, 7-11

THE COOKING POTTER MAKES A COOKING POT, Mary Wondrausch 1988, 183

COOKING WITHOUT POTS: ASPECTS OF PREHISTORIC AND TRADITIONAL POLYNESIAN COOKING, Helen M Leach 1981, 312

THE COOKING OF PARIS CONCIERGES, Alice Wooledge Salmon 1981, 216

A COOK OF 14TH-CENTURY LONDON: CHAUCER'S HOGGE OF WARE, Constance B Hieatt 1996, 138

THE COOKS (AND OTHERS) AT ERDDIG, Margaret Willes 1996, 296

COOKS' LORE: TRUE OR FALSE? Lynda Brown 1984/5, 91

copper, in pots 1988, 89

copyright, see: Acknowledging Sources and Plagiarism and Copyright

CORN: STONE-AGE AND IRON-AGE IN NORTH AMERICAN COLONIES, Alice Ross 1983 I, 23

THE CORNISH PASTY IN NORTHERN MICHIGAN, William G Lockwood and Yvonne R Lockwood 1983 I, 84

COURAGEOUS EATING: MARY MCCARTHY AND AMERICAN FOOD BETWEEN THE WARS, Eve Jochnowitz 1996, 152

COUSCOUS AND ITS COUSINS, Charles Perry 1989, 176

COWS, SHEEP, WATER AND GRASS: SEASONS ALONG THE OREGON TRAIL, John Doerper 1992, 73

CREAM IN YOUR COFFEE - LOOK OR FEEL? David Booth 1993, 41

crêpes Suzette 1991, 109-110

La Cucina Futurista 1993, 31-5; 158-61

LA CUISINE DE M. MOMO, Birgit Siesby 1996, 237

CULINA MUTATA: CARÊME AND L'ANCIENNE CUISINE, Philip Hyman 1984/5, 25

CULINARY GUIDELINES OF A THIRTEENTH-CENTURY ASSYRIAN CATHOLICOS, BAR EBRAYA, Michael Abdalla 1996, 9

curds 1987, 195-7

curry 1981, 45-56

Cwiertka, Katarzna

Minekichi Akabori and His Role in the Development of Modern Japanese Cuisine 1996, 68

CYNOPHAGY: A WESTERN FOOD TABOO, Bruce Kraig 1984/5, 175