Symp D

Index to the Oxford Symposium on Food Documents

Dagestan

	feasting in 1990, 152-4
	traditional table manners in 1989, 153-7

Dahomey

18th and 19th century 1991, 1-2

dal 1981, 63

Dalby, Andrew

	Alexander's Culinary Legacy 1996, 81
	On the Edge of the Feast: Outsiders in Early Greece 1990, 69
	In Search of the Staple Foods of Prehistoric and Classical Greece 1989, 5
	Silphium and Asafoetida: Evidence from Greek and Roman Writers 1992, 67
	Transylvanian Inns and Travellers 1991, 67

dalna 1981, 51

damassa 1988, 164-167

dampukht 1981, 77

dandelion greens 1983 II, 98-9

THE DATE-PALM: PILLAR OF SOCIETY, Holly Chase 1989, 61

Davidoff, Jules

The Skeptical Imbiber 1987, 52

Davidson, Alan

	Acknowledging Sources: A Message From Adelaide: and Two Further Notes 1984/5, 2
	Introductory Thoughts on the Symposium Papers 1983 II, 105
	Not Yoghurt with Fish 1984/5, 115
	Tastes, Aromas, Flavours 1987, 9

Davidson, Silvija

Caviar - Who sets the tone? 1993, 66

DECIPHERING CULINARY ALLUSION AND ILLUSION IN ROBERT MAY'S 'EXTRAORDINARY PYE', S M Pennell 1993, 128

THE DECLINE OF TRIPE, Roy Shipperbottom 1994, 192

DECORATING PASTRIES AND CONFECTIONS WITH GOLD, Carole Bloom 1993, 36

Deith, John S

Mrs Agnes B. Marshall (1855-1905) 1996, 106

del Conte, Anna

The Taste of Naples in the 18th Century 1987, 57

Delmas, Michel see: Pebeyre, Pierre-Jean

del Mundo, Angelita M

Emerging Versions of Some Traditional Philippine Rice Food Products 1994, 63

THE DEMISE OF THE GATHERING CLASSES: WITH REFERENCE TO CURRENT PRACTICE IN TURKEY, Philip Iddison 1994, 112

de Moor, Janny

Dutch Cookery and Calvin 1996, 94

Denmark, salting food in 1992, 254-8

D�ry, Carol A

The Art of Apicius 1996, 111

THE DEVELOPMENT OF THE MEXICAN - AMERICAN CUISINE, Keith J Guenther, Jr 1981, 262

dhansag 1981, 53

dhansak 1981, 73

Diderot, Dennis 1987, 68-73

DIFF�RENCE ET DIFF�RENCIATION DES GO�TS: R�FLEXION SUR QUELQUES EXEMPLES EUROP�ENS ENTRE LE 14�me ET LE 18�me SI�CLE, Jean-Louis Flandrin 1981, 191

DIFFERENT METHODS OF BREAD-MAKING IN PRIVATE HOUSEHOLDS - A COMPARISON OF WORKING TIME, QUALITY AND COSTS, Martina Ehnle, Cornelie Pfau, Johannes Piekarski 1989, 100

Digby, Sir Kenelm - see A Glance at the Life of Sir Kenelm Digby…

DINING OUT IN ANCIENT ROME, Mary Wallace Kelsey 1991, 166

di Schino, June

	Pasta Eating in the Streets of Naples 1991, 76
	The Waning of Sexually Allusive Monastic Confectionary in Southern Italy 1994, 67

A DISH OF THE SENEGAL RIVER VALLEY: STEAMED MILLET AND A BROTH OF GREEN LEAVES, Adrian Adams 1981, 299

THE DIVERSITY OF FLAVOURS OF THE APPLE, Joan Morgan 1987, 162

Doerper, John

	Cows, Sheep, Water and Grass: Seasons along the Oregon Trail 1992, 73
	Staple Foods of the American West Coast 1989, 78
	Street Food/Road Food in the Pacific Northwest 1991, 80
	Tradition and Innovation in the Pacific Northwest Outdoor Feast 1990, 73

Doerper, John & Collins, Alf

Pacific Northwest Indian Cooking Vessels 1988, 28

dog, as food 1984/5, 175-9

DO PROCESSED SOCIETIES HAVE STAPLE FOODS? Erica F Wheeler 1989, 24

DOROTHY HARTLEY (1893-1985) Mary Wondrausch 1996, 307

dosa 1981, 49

dough

	egg white 1981, 161
	butter cookie 1981, 159-60
	whisked egg 1981, 158-9
	yeast 1981, 162-3

DOWN MASTIC WAY ON CHIOS, Rena Salaman 1992, 236

drisheen 1994, 174-6

Driver, Catherine

A Highlands Mumu in Papua New Guinea 1988, 44

Driver, Christopher

	An Authentic Taste of the Past 1987, 59
	Below-the-Salt Cookery 1990, 78
	The Evolution of Immigrant Cuisines 1983 I, 95
	Postgate in Partibus 1991, 86

dumpokht 1981, 78

Duncan, Dorothy

	Feasts of the Fur Traders 1990, 79
	Foretelling the Future? 1993, 72
	Maple Magic 1992, 78
	(see also: Powers, Jo Marie)

Dunn-Meynell, Hugo

	Butter Before Guns 1990, 81
	A Night at the Opera 1991, 89

(see also: Ellison, J Audrey)

dupiyaza 1981, 77

Dutch, see: Netherlands

DUTCH COOKERY AND CALVIN, Janny de Moor 1996, 94

DUTCH TASTE: A CASE HISTORY, Johannes van Dam 1987, 205

DUTCH TREATS OR FESTIVE FOOD IN AN AFFLUENCE SOCIETY, Ileen Montijn 1990, 158

duzbiryan 1981, 77

'DYING OF STARVATION IN THE SUPERMARKET', BIO-DIVERSITY AND THE INDUSTRIALISATION OF THE FOOD SUPPLY, Cherry Ripe 1994, 159