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Index to the Oxford Symposium on Food Documents falooda 1981, 70 Farmer, Fanny 1991, 27-28 FALSE TRADITIONS: POTS IN THE NEW HEBRIDES, Vicky Haywood 1988, 68 FASCISM, THE NEO-RIGHT AND GASTRONOMY, Bertram M Gordon 1987, 82 FAST-FOOD MERCHANDISING - ITS ORIGINS AND SIGNIFICANCE, Michael E Eliot Hurst 1983 II, 70 fasting, see: 1990 generally FASTING AND FEASTING AMONG OREGON'S RUSSIAN OLD BELIEVERS, Mary Wallace Kelsey 1990, 124 FASTING ON RUMFORDSCHE SUPPE (CIRCA 1791) AND WOOLTON PIE (CIRCA 1941): FEASTING IN OXFORD, CAPENHURST AND HAMMERSMITH, Nicholas Kurti 1990, 129 FASTS AND FEASTS, Theodore Zeldin 1990, 1 THE FATE OF ASSYRIAN TRADITIONAL CULINARY TECHNOLOGIES, Michael Abdalla 1994, 5 THE FATE OF THE TAIL, Charles Perry 1994, 150 fava beans 1983 II, 98, 1991, 2-5 see also: ful feasting, see: 1990 generally FEASTING AFTER FASTING IN ARCHI VILLAGE, DAGESTAN, ASSR, Dr Magomedkhan Magomedkhanov 1990, 152 FEASTS AND FASTS: AS DESCRIBED, DOCUMENTED AND ILLUSTRATED IN THE JOHNSON & WALES UNIVERSITY CULINARY ARCHIVES AND MUSEUM, PROVIDENCE, RHODE ISLAND, Louis I Szathmary 1990, 202 FEASTS IN THE ARCHAEOLOGICAL RECORD, Paul Stokes 1990, 198 FEASTS IN JORDAN AND THE TRANSKEI, Kathie Webber 1990, 208 FEASTS OF THE FUR TRADERS, Dorothy Duncan 1990, 79 FEED THE MAN MEAT!, Barbara Santich 1989, 224 fertility rituals associated with the mortar 1988, 132-3 FEEDING THE 42,000. PUBLIC INSTITUTIONAL EATING: THE BRITISH ARMY IN THE GULF, Joan P Alcock 1991, 6 Fernandez, Doreen G
THE FESTIVAL OF CHRISTMAS, Joan P Alcock 1990, 27 A FEW WORDS ABOUT HERBS IN ANCIENT MESOPOTAMIA, Michael Abdalla 1992 7 FIELD FOOD: MEN'S BUSINESS, Elisabeth Luard 1991, 192 Fink, Beatrice
Finland, bread shapes in 1993, 162-8 THE FIRST COMMUNION BANQUET, Alicia Rios 1990, 175 FISH HEADS OF ANCIENT GREECE, John Wilkins & Shaun Hill 1993, 241 FISHERY AND THE UTILIZATION OF FISH PRODUCTS IN RUSSIA AND THE USSR, T S Rass 1989, 185 Fjellheim, Bjørn
Flandrin, Jean-Louis
Flaubert, Gustave 1990, 49-52 flavour, see: taste, and also: 1987 generally FLAVOUR PAIRS, OR MUTUALLY ENHANCED CONTACT CHEMORECEPTION, Dov Yassky 1987, 207 FLAVOUR WATER, Loret Lee 1992, 163 FLAVOURING THE NORWEGIAN AQUAVIT: A BALANCE OF THE USE OF CARAWAY AND OAK BARRELS, Preben L Johannessen 1992, 140 FLAVOURINGS IN TEXTBOOKS, COOKBOOKS AND KITCHENS, Johanna M P Edema and Katinka (alias Christina A M I) Hermans 1992, 81 FLAVOURINGS IN ROMAN CULINARY TASTE WITH SOME REFERENCE TO THE PROVINCE OF BRITAIN, Joan P. Alcock 1992, 11 FLAVOURING THE SALMON: A STUDY OF ATTITUDES TO THE FISH IN GEORGIAN SCOTLAND, Rose Arnold 1992, 36 FLAVOURS FOR RICE, Sri Owen with Roger Owen 1992, 189 THE FLAVOURS OF ANCIENT GREECE, John Wilkins and Shaun Hill 1992, 275 THE FLAVOURS OF CHOCOLATE, Alice Wooledge Salmon 1992, 239 Florence fennel 1994, 204-14 fondue 1991, 108-9 FOOD AND CULTURE: TSAMPA AND BOEJA IN TIBET, Joan Alcock 1994, 11 FOOD CULTURE OF EAST ASIA, Professor Naomichi Ishige 1981, 22 food directives of the European Union 1994, 130-1 FOOD, DRINK, AND SWAHILI PUBLIC SPACE, Robert A Leonard & Wendy J Saliba 1991, 178 FOOD FOR FAMILY AND FRIENDS FROM SHROVE TIDE TO EASTER, Johanna M P Edema and Christina A M I Hermans 1990, 85 FOOD IN JAPAN - ATTITUDES AND FLAVOURINGS, Richard Hosking 1992, 97 FOOD ON THE PLATE, WINE IN THE GLASS: THE FLAVOUR IMPACT COMPOUND'S FOCUS, Max Lake 1992, 154 THE FOODS AND COOKING OF RURAL GAMBIA, P K Murphy 1981, 290 FOODS OF ANOTHER COLOUR, Mary Wallace Kelsey 1993, 96 FOODS OF THE NEW WORLD AND THEIR CONTRIBUTION TO WORLD COOKERY, Elisabeth Lambert Ortiz 1981, 286 FOREIGN FLAVOURS: THE ITALIAN WAREHOUSE AND ITS NEAR RELATIONS IN ENGLAND, 1720-1880, Brigid Allen 1992, 23 FORETELLING THE FUTURE? Dorothy Duncan 1993, 72 Fosså, Ove
France
Freeman, Bobby
FROM EVERYDAY DIET TO FEAST FOOD: AN EXAMPLE FROM THE HEMSEDAL COUNTRY DISTRICT IN NORWAY, Marit Ekne Ruud 1990, 11 FROM RAGS TO RICHES: POTATO FLOUR AND NON-MILLED STARCHES, Layinka M Swinburne 1993, 219 fruit
frying 1987, 18 ful and ful mudammes 1988, 165-7 fungi
futurism 1993, 31-6; 158-61 FUTURIST FOOD: ILLUMINATING THE DARKER SIDE OF FUTURIST COOKING AND ITS MULTI-SENSUAL AESTHETIC, Giles Prince 1993, 158 |
