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Index to the Oxford Symposium on Food Documents

radiki, see: dandelion greens

Rahola, Jaakko

Bread Shapes in Finland 1993, 162

rakefisk 1984/5, 126-32

ram 1987, 47-51

RAMADHAN: FASTING AND FEASTING, Sami Zubaida 1990, 222

rasam 1981, 51

rasgolla 1981, 49

Rass, T S

Fishery and the Utilization of Fish Products in Russia and the USSR 1989, 185

raw milk in cheese 1987, 195-7

Raychaudhuri, Hashi & Raychaudhuri, Tapan

Not by Curry Alone: An Introductory Essay on Indian Cuisines for a Western Audience 1981, 45

RE-CREATING HOMINY: THE ONE-POT BREAKFAST FOOD OF THE GENTRY AND STAPLE OF BLACKS AND POOR WHITES IN THE EARLY CHESAPEAKE, Patricia A Gibbs 1988, 46

RED DUST: POWDERED CHILES & CHILE POWDERS, Sharon Hudgins 1992, 107

RENDANG: A TRADITIONAL WEST SUMATRAN DISH, Sri Owen 1984/5, 48

REFLECTIONS IN 18TH CENTURY TASTE, Sarah Gillies 1987, 74

REGIONAL AND OTHER DIFFERENCES OF CHINESE COOKERY, Jacqueline M Newman, 1981, 33

REGIONAL VARIETIES OF TSOUREKI (GREEK EASTER BREAD), Thea Kachi 1981, 167

REPLICATING THE TASTE OF HOME MADE SOUP IN A CANNED PRODUCT, Evelyn Rose 1987, 180

RESSOURCES NATURELLES ET CUISINES CHINOISES, Georges Métaillié 1981, 31

Reynière, Grimod de la 1990, 55-6

rhubarb 1984/5, 105-6

RHYTHMES CULINAIRES INDIENS: QUELQUES ASPECTS DES REPAS JAINA EN INDE DU NORD, Marie-Claude Mahias 1981, 57

rice

flavours for ~ 1992, 189-94
in India 1989, 236-9
in Indonesia 1989, 168-70
in the Philippines 1994, 63-6
wine 1983 II, 11
(see also: wild rice)

RICE AND WHEAT IN MIDDLE EASTERN CULTURES, Sami Zubaida 1989, 246

RICE, A STAPLE FOOD IN SPAIN, Lourdes March 1989, 158

Richards, E G

Science and the Experience of Eating 1987, 178

Riddervold, Astri

'Gravlaks', The Buried Salmon 1984/5, 126
The Importance of Herring in the Daily Life of the Coastal Population of Norway 1989, 187
Traditional Foodways, Fast and Feast 1990, 2

Riely, Elizabeth

Sylvester Graham and the Origins of the Breakfast Cereal Industry 1989, 198

Riley, Gillian

Beans for the Dead 1990, 173
Giovedì Gnocchi, Sabato Trippa 1991, 246
Parsnips: Now You See Them - Now You Don't 1994, 154
Platina, Martino and Their Circle 1996, 214
Tainted Meat 1992, 1
Vilhjalmur Stefansson and the All-meat Diet 1989, 202
White Food 1993, 167

Ríos, Alicia

The First Communion Banquet 1990, 175
Garlic: A Kitchen Amulet 1984/5, 162
Organoleptic Deconstruction in Three Movements, 1993, 172
The Pestle and the Mortar 1988, 125
The World of Pimentón 1992, 214
see also: March, Lourdes

Ripe, Cherry

'Dying of Starvation in the Supermarket', Bio-Diversity and the Industrialisation of the Food Supply 1994, 159

THE RISE AND FALL OF KING HERRING, Maggie Black (with Priscilla Bain) 1994, 37

Roden, Claudia

Cooking in Israel: A Changing Mosaic 1981, 112
The Spread of Kebabs and Coffee: Two Islamic Movements? 1983 I, 74

romali rot 1981, 55

Rome, see: Dining Out in Ancient ~; Flavourings in Roman Culinary Taste etc; Moretum: Ancient Roman Taste

ROOTS AND OTHER GARDEN VEGETABLES IN THE DIET OF LONDONERS, C. 1550-1650, AND SOME RESPONSES TO HARVEST FAILURES IN THE 1590'S, Malcolm Thick 1989, 228

Rose, Brenda S

Aspects of Visual Art in the Gastronomy of Fifteenth-Century France 1993, 174
A Medieval Staple: Verjuice in France and England 1989, 205
A Perfect Feast? Preventative Medicine and Diet in Medieval France 1990, 183

Rose, Evelyn

Replicating the Taste of Home Made Soup in a Canned Product 1987, 180

ROSEWATER, THE FLAVOURING OF VENUS, GODDESS OF LOVE AND ASAFOETIDA, DEVIL'S DUNG, Helen J Saberi 1992, 220

Ross, Alice

Corn: Stone-Age and Iron-Age in North American Colonies 1983 I, 23
Naming Foods: Hartford Election Cake 1984/5, 55

ROYAL FEASTS, Janet Laurence 1990, 138

Rubaiyat of Omar Khayyam 1990, 183

Ruud, Marit Ekne

From Everyday Diet to Feast Food: an example from the Hemsedal Country District in Norway 1990, 11

rum 1983 I, 6-7

RUMFORD AND CULINARY SCIENCE, Nicholas Kurti 1996, 170

Rumfordsche Suppe 1990, 129-30

Russia

cookery books 1981, 140-7
diet in 1981, 134-9
fish and fish products 1989, 185-6
ideology and growth of Russian school of cooking 1981, 140-7
shchi 1984/5, 62-9

RUSSIAN DIET, Professor R E F Smith 1981, 134

RYE, A DAILY BREAD AND A DAILY TREAT, Joop Witteveen 1989, 240