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Index to the Oxford Symposium on Food Documents Calvo, Manuel
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
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
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
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
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
Chenciner, Robert & Salmanov, Dr Emile
Cherfas, Jeremy
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 CUISINE: A HARMONY OF COLOURS, SCENTS, TASTES AND SHAPES, Franoise Sabban 1993, 181 Chiquart, Maître 1993, 174-80 chocolate
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
Clifford, Helen
Clifton, Claire
cloves 1983 II, 47-9 Cobbi, Jane
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
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
colours, in food 1993, 96-9; 100-104; 181-6
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
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
CYNOPHAGY: A WESTERN FOOD TABOO, Bruce Kraig 1984/5, 175
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