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Index to the Oxford Symposium on Food Documents

THE WAFER AND ITS ROOTS, Janny de Moor 1993, 119

Wales, see: Is Welsh Cookery Really There? 1981, 221-30

Walker, Jennifer

Preparing Aubergines 1984/5, 89

THE WANING OF SEXUALLY ALLUSIVE MONASTIC CONFECTIONARY IN SOUTHERN ITALY , June di Schino 1994, 67

wasanbon tô 1994, 109

wassailing 1990, 41-2

THE WAY THE CONTEMPORARY WESTERN ASSYRIANS TAKE FOOD IN THE MIDDLE EAST DURING FASTS AND CHURCH HOLIDAYS, Michael Abdalla 1990, 15

Weaver, William Woys

From Turtle to Tripe: Philadelphia Pepperpot, A Street Food from the West Indies 1991, 287

Webber, Kathie

Feasts in Jordan and the Transkei 1990, 208
Wheat and Rice Recipes of India 1989, 236

Weinstein, Rosemary

Kitchen Chattels: the Evolution of Familiar Objects 1200-1700 1988, 168

Weir, Robin

Mrs A.B. Marshall, Ice-Creammonger Extraordinary 1996, 283
'One Leg a Pair of Drawers' The American Soda Fountain Lingo 1994, 215
Penny Licks and Hokey Pokey, Ice Cream Before the Cone 1991, 295
see also: Man, Rosamond

Weaver, William Woys

'Siesses' and 'Saueres' 1983 I, 80

Westrip, Joyce Pamela

Some Persian Influences on the Cooking of India 1981, 67

A WHALE OF A DISH: WHALEMEAT AS FOOD, Ove Fosså 1994, 78

wheat

in Judaeo-Christian religion 1989, 42-3
in Middle Eastern cultures 1989, 246-8

WHEAT AND RICE RECIPES OF INDIA, Kathie Webber 1989, 236

WHEAT, STAPLE FOOD FOR THE DEAD, Rena Salaman 1989, 213

Wheaton, Barbara Ketcham

Antonin Carême: the Good, the Bad, and the Useful 1996, 290
The Endangered Cuisinière Bourgeoise 1994, 221
Expositions Universelles 1991, 301

Wheeler, Erica F

Do Processed Societies Have Staple Foods? 1989, 24

whey 1987, 195-6; 1994, 6

THE WHISTLE-BLOWERS: THE DARKER SIDE OF PUBLIC EATING WITH REVIEWS OF TWO BOOKS FROM ABROAD, Josephine Bacon 1991, 26

WHITE FOOD, Gillian Riley 1993, 169

WHITE FOODS IN ANATOLIAN FEASTS, Nevin Halici 1990, 104

WHOSE TASTE IS IT ANYWAY ?, Sara Jayne 1987, 106

WILD RICE AN ENDANGERED AND SACRED GRAIN, Gladys Earl 1994, 73

Wilkins, John

Public (and Private) Eating in Greece 450-300 BC 1991, 306

Wilkins, John and Hill, Shaun

Fish Heads of Ancient Greece 1993, 241
The Flavours of Ancient Greece 1992, 275
Mithaikos and Other Greek Cooks 1996, 144

Willes, Margaret

The Cooks (and Others) at Erddig 1996, 296

Williams, Anne

Historical Attitudes to Women Eating in Restaurants 1991, 311

Wilson, C Anne

Sugar: The Migrations of a Plant Product during 2000 Years 1983 I, 1

wine 1987, 52-6; 1992, 19-20

WINE, WOMEN AND SONG: THE STAPLES OF LIFE, Graham Pont 1989, 179

Witteveen, Joop

Hippocras and Clarry 1992, 280
Potato Recipes in Holland from 1600 until 1850 1983 I, 41
Rye, A Daily Bread and a Daily Treat 1989, 240
Stockfish, or A Course of Seven Dishes 1984/5, 133
Of Sugar and Porcelain: Table Decoration in the Netherlands in the 18th Century 1990, 212

wok 1988, 114

Wondrausch, Mary

The Cooking Potter Makes a Cooking Pot 1988, 183
Dorothy Hartley (1893-1985) 1996, 307
Potted Char 1994, 227
Spice and Salt Containers 1992, 285

Woolton pie 1990, 129-34

workhouse, food in the 1991, 36-49

THE WORLD OF PIMENTÓN, Alicia Ríos 1992, 214

WRAPPED THAI FOOD, Philip Iddison 1993, 87