Symp S

Index to the Oxford Symposium on Food Documents

Sabban, Françoise

	Chinese Cuisine: A Harmony of Colours, Scents, Tastes and Shapes 1993, 181
	Le concept de cuisson dans la cuisine chinoise 1981, 24

Saberi, Helen J

	Public Eating in Afghanistan 1991, 258
	Rosewater, the Flavouring of Venus, Goddess of Love and Asafoetida, Devil's Dung 1992, 220
	Silk Kebab and Pink Tea 1993, 187

sabzi eeda 1981, 70

saffron 1983 II, 46-7; 1990, 194-7; 1992, 60

safreeyeh 1988, 162-4

sag 1981, 76

sahlab, see: salep

THE ST. JOSEPH DAY ALTARS OF NEW ORLEANS, Richard C Mieli 1990, 155

Salaman, Rena

	The Case of the Missing Fish, or Dolmathon Prolegomena 1984/5, 184
	Down Mastic Way on Chios 1992, 236
	A Mediterranean's Feelings Towards the Cooking Pot 1988, 136
	Wheat, Staple Food for the Dead 1989, 213

salep 1993, 44-7

Saliba, Wendy J see: Leonard, Robert A

salma 1983 I, 15

Salmanov, Dr Emil

Ancient Vegetarianism - Staple Foods and Customs in Azerbaijan 1989, 216

Salmanov, Dr Emil see also: Chenciner, Robert

salmon 1984/5, 126-132; 1992, 36-9; 1994, 46-50

Salmon, Alice Wooledge

	Chez Soi Chez Eux 1991, 269
	The Cooking of Paris Concierges 1981, 216
	The Flavours of Chocolate 1992, 239

Serendipity 1990, 191

salt 1984/5, 89-90, 95-6; 1987, 9-14; 15-16; 1987, 165-6

SALT, SALT - AND SOMETHING ELSE, Margaret Steentoft 1992, 254

salting 1992, 15-16

Salzman, Catherine

	Margriet's Advice to the Dutch Housewife: Changes in Eating Habits in the Netherlands, 1945-1975 1983 I, 128
	(See also: Otterloo, Anneke van)

samphire 1994, 1957

sanbusa 1981, 77

sandpot 1988, 113-4

Santich, Barbara

	Broadening the Palate: Considerations of Taste 1987, 183
	Feed the Man Meat! 1989, 224
	The Italian Influence on Mediaeval Catalan Cuisine 1983 I, 67
	Plagiarism and Copyright 1984/5, 8
	The Shearers' Cook: A Character in Australian Folklore 1996, 220
	Testo, Tegamo, Tiella, Tian: The Mediterranean Camp Oven 1988, 139

sashimi 1981, 11

SCENTS AND SENSIBILITY, Holly Chase 1992, 56

Schaik-Colijn, Hella van

The Medlar: Going or Coming Back? 1983 I, 59

Schino, June di

	Pasta Eating in the Streets of Naples 1991, 76
	The Triumph of Sugar Sculpture in Italy, 1500-1700 1993, 203

school dinners 1991, 206-10

SCIENCE AND THE EXPERIENCE OF EATING, E G Richards 1987, 178

SCIENCE AND THE STUDY OF FOOD, Harold McGee 1984/5, 73

Scotland, the Salmon in 1992, 36-9

SCOTTISH DINNER, Catherine Brown 1991, 316

Scully, Terence

Peculiar Pots in Medieval France 1988, 143

scurvy 1990, 170-171

sea-coconut 1984/5, 20-21

seal meat 1989, 202-4

seamen's fare 1989, 57-60

THE SEARCH FOR THE 'BLUE VIOLET SALAD', Claire Clifton 1984/5, 34

SEARCH FOR THE SOUR AND THE IMPORTANCE OF THE CITRON, Josephine Bacon 1987, 21

IN SEARCH OF THE STAPLE FOODS OF PREHISTORIC AND CLASSICAL GREECE, Andrew Dalby 1989, 5

seasonings, fermented 1981, 22

SEASONS OF FLAVOUR - THE SWEETS AND SOURS OF THE OLD ORDER MENNONITE COMMUNITY IN SOUTHERN ONTARIO, Jo Marie Powers and Anita Stewart 1992, 200

SEMI-STATE PHYSICS: A FEEL FOR ICE CREAM, Raymond Sokolov 1993, 215

Segal, David, see: Brown, Bonnie

Senegal

Steamed Millet and a Broth of Green Leaves 1981, 299-302

'LA SENT POURQUOI' OU LA CUISINE DU COCHON DANS LE SUD-OUEST DE LA FRANCE, Anne-Marie Le Bourg Oulé 1981, 179

SERENDIPITY, Alice Wooledge Salmon 1990, 191

Sexton, Regina

'I'd Ate It Like Chocolate!': The Disappearing Offal Food Traditions of Cork City 1994, 172

sexual intercourse, food allergies transmitted by 1989, 165

Shaida, Margaret

	Chellow-Kabab - The National Dish of Iran 1991, 272
	The Golden Spice from Ancient Persia 1990, 194
	Mohammed 1996, 226
	A Personal View of Looking at and Feeling Persian Food 1993, 207
	The Sometimes Sweet but Mostly Sour Flavour of Many Persian Dishes Today 1992, 243
	Tamarind, Turmeric and the Triumphant Tomato 1994, 189

Shaker, Errol

	Happy Winker 1984/5, 10
	A Survey of Traditional Foods and Cookery in Jamaica 1981, 288

shark 1984/5, 130-1

shchi, see: A Short History of ~

THE SHEARERS' COOK: A CHARACTER IN AUSTRALIAN FOLKLORE, Barbara Santich 1996, 220

sherbet 1981, 80

Shipperbottom, Roy

	The Decline of Tripe 1994, 192
	Elizabeth Raffald (1733-1781) 1996, 233
	Paradise Lost: The Adulteration of Spices 1992, 247
	Precious Metals on Food 1993, 211

shirbirinj 1981, 76-7

shiru-mono 1981, 16

shish-kebab, in Bayeux Tapestry 1990, 58-64

A SHORT HISTORY OF SHCHI, Joyce S Toomre 1984/5, 62

Shrovetide specialties 1990, 85-98

shulla 1981, 77

THE SIGNIFICANCE OF WHEAT IN JUDAEO-CHRISTIAN RELIGION, Josephine Bacon 1989, 42

Siesby, Birgit

La Cuisine de M. Momo 1996, 237

'SIESSES' AND 'SAUERES', William Woys Weaver 1983 I, 80

SILK KEBAB AND PINK TEA, Helen J Saberi 1993, 187

silk road 1993, 187-8, 193

SILPHIUM, Alice Arndt 1992, 28

SILPHIUM AND ASAFOETIDA: EVIDENCE FROM GREEK AND ROMAN WRITERS, Andrew Dalby 1992, 67

silver

	on food 1993, 11-14
	on pastries and confections 1993, 39

Simons, Katherine

Taste: Like it or Lump it? The Role of Taste in the Acquisition of Likes and Dislikes in Food 1987, 185

Singapore, street food in 1991, 89-97

THE SKEPTICAL IMBIBER, Jules Davidoff 1987, 52

skordalía 1983 II, 91-2

SLOW STARVATION: SOME NOTES CONCERNING THE FEEDING OF CHILDREN IN NINETEENTH CENTURY INSTITUTIONS, Maggie Black & Priscilla Bain 1991, 36

Smith, Professor R E F

Russian Diet 1981, 134

smoking (as method of food preservation) 1992, 14-15

So, Yan-kit

A Study of Yuan Mei's Iced Bean Curd 1984/5, 52

Sokolov, Raymond

	Of Curds and Whey: Do Some Cheeses Taste Better if They Start out as Raw Milk? 1987, 195
	Ice Cream 1984/5, 40
	Measure for Measure 1988, 148
	New American Cuisine: Japonaiserie in Sarasota 1983 I, 147
	Semi-solid State Physics: A Feel for Ice Cream 1993, 215
	Sunbelt Food: Southern Cooking, the Major Surviving Native Cuisine in the U.S.A. 1981, 243

SOME CONSIDERATIONS ON THE NATURE OF STAPLES, ESPECIALLY IN REGARD TO ITALY, Keith Botsford 1989, 1

SOME JAPANESE FOOD RARETIES: HAMAJIO, HON KARE BUSHI, IWATAKE AND WASANBON TÔ , Richard Hosking 1994, 103

SOME PERSIAN INFLUENCES ON THE COOKING OF INDIA, Joyce Pamela Westrip 1981, 67

THE SOMETIMES SWEET BUT MOSTLY SOUR FLAVOUR OF MANY PERSIAN DISHES TODAY, Margaret Shaida 1992, 243

sorrel 1984/5, 87-8

soup, canned 1987, 180-2

sour 1983 I, 80; 1987, 21-4; 1992, 243-6

sour leaves 1987, 125-6

SPAGHETTI - BUT NOT ON TOAST: ITALIAN FOOD IN LONDON, Valerie Mars 1983 I, 144

Spain

	Catalan cuisine 1981, 170-8; 1983 I, 67-73
	First Communion banquet 1990, 175-182
	rice, as staple food 1989, 158-61
	Valencian paella 1988, 102-8
	(see also: Serendipity; The World of Pimentón; Velázquez)

SPECIALTY BAKING IN GERMANY, AUSTRIA, AND SWITZERLAND, Sarah Kelly 1981, 148

Spencer, Colin

	The Magical Samphire 1994, 195
	Tryon and his Century 1996, 240

SPICE AND SALT CONTAINERS, Mary Wondrausch 1992, 285

SPICES AND THE SHAPING OF OUR WORLD: A FEW EXAMPLES, Sheldon Greenberg 1983 II, 44

THE SPREAD OF KEBABS AND COFFEE: TWO ISLAMIC MOVEMENTS?, Claudia Roden 1983 I, 74

STAPLE FOODS OF THE AMERICAN WEST COAST, John Doerper 1989, 78

staples, see: 1989 generally

star anise (eight-pointed) 1992, 167

starches, non-milled 1993, 219-34

Steentoft, Margaret

Salt, Salt - and Something Else 1992, 254

Stevens, Stanley J

National and Regional Styles of Cooking Meat 1981, 322

Stewart Anita, see: Powers, Jo Marie

stifado 1983 II, 94-5

STOCKFISH, OR A COURSE OF SEVEN DISHES, Joop Witteveen 1984/5, 133

Stokes, Paul

Feasts in the Archaeological Record 1990, 198

Stollen 1990, 39-40

Stone, Lionel

Australia's Food Culture Originated in England 1983 I, 99

Strang, Jillian and Toomre, Joyce

Ireland without the Potato: Short and Long-term Solutions 1983 II, 52

STREET FOOD IN HAWAII, Judith Kirkendall 1991, 171

STREET FOOD/ROAD FOOD IN THE PACIFIC NORTHWEST, John Doerper 1991, 80

A STUDY OF YUAN MEI'S ICED BEAN CURD, Yan-kit So 1984/5, 52

stuffings 1984/5, 184-7

suffiyana 1981, 76

sugar 1983 I, 1-10; 1992, 43-5; 1993, 11-24; Moorish ~ 1992, 195-7

sugar

	boiling stages 1993, 20-22
	consumption 1993, 16-17
	scupture in Italy 1500-1700 1993, 203-6
	(see also: wasanbon tô)

SUGAR: THE MIGRATIONS OF A PLANT PRODUCT DURING 2000 YEARS, C Anne Wilson 1983 I, 1

OF SUGAR AND PORCELAIN: TABLE DECORATION IN THE NETHERLANDS IN THE 18TH CENTURY, Joop Witteveen 1990, 212

SUGARING OFF: A GLIMPSE OF NEW ENGLAND MAPLE SUGARING, Bonnie Brown and David Segal 1981, 247

suki-yaki 1981, 13

sumach/summaq 1981, 109; 1987, 123

SUNBELT FOOD: SOUTHERN COOKING, THE MAJOR SURVIVING NATIVE CUISINE IN THE U.S.A., Raymond Sokolov 1981, 243

A SURVEY OF TRADITIONAL FOODS AND COOKERY IN JAMAICA, Errol Shaker 1981, 288

SURVIVAL KIT (16TH CENTURY SEAMEN'S FARE), Maggie Black 1989, 57

SUSPECT SALEP, Holly Chase 1993, 44

Swahili street food, see: Food, Drink, and Swahili Public Space

THE SWEET AND SALT TASTE IN ITALIAN RENAISSANCE COOKING, Massimo Alberini 1987, 15

THE 'SWEET HERB' OF PARAGUAY, Augusto Merino 1992, 180

Swinburne, Layinka M

	From Rags to Riches: Potato flour and non-milled starches 1993, 219
	Nothing But the Best: Arrowroot - Today and Yesterday 1994, 198
	Von Liebig Condensed 1996, 247

Switzerland

specialty baking in 1981, 148-163

SYLVESTER GRAHAM AND THE ORIGINS OF THE BREAKFAST CEREAL INDUSTRY, Elizabeth Riely 1989, 198

Symons, Michael

Australia's 'One Continuous Picnic' 1983 I, 122

Szathmary, Louis

	Feasts and Fasts: As Described, Documented and Illustrated in the Johnson & Wales University Culinary Archives and Museum, Providence, Rhode Island 1990, 202
	How Festive Foods of the Old World became Commonplace in the New, or the American Perception of Hungarian Goulash 1983 I, 137
	Marketplace and Street Food in Hungary, 1850-1950 1991, 276
	Otto Herman: Much More Than A Chef 1996, 259
	Paprika: The Gift of Columbus to the Hungarian Kitchen 1992, 259