Symp G

Index to the Oxford Symposium on Food Documents

Gabay, Elizabeth

	The Politics and Social Implications of Tableware for Feasting 1990, 99
	Table-Top Cooking 1991, 108

Gambia 1981, 290

Gardiner, Richard 1989, 231-2

garlic 1981, 22, 69, 194-6; 1983 II, 90-2; 1984/5, 92-4; 140-61; 162-74

GARLIC: A KITCHEN AMULET, Alicia Rios 1984/5, 162

garum, see liquamen

Gaset, Antoine see: Pebeyre, Pierre-Jean

GASTRONOMY: A CONTRIBUTION TO A LITTLE-KNOWN HISTORY (WITH A FLASHBACK TO SYMPOSIA IN CLASSICAL TIMES), Mauro and Enrico Vincenti 1983 II, 60

Gault, Henri

Nouvelle Cuisine 1996, 123

Germany

	cooking pot as a social indicator 1988, 71-9
	fascist food theories 1987, 82-97; 1988, 60-62
	specialty baking in ~ 1981, 148-63

GETTING A HANDLE ON POTS AND PANS, Shirley Collins 1988, 22

ghanto 1981, 51-2

ghari 1981, 70

Gibbs, Patricia A

Re-creating Hominy: The One-Pot Breakfast Food of the Gentry and Staple of Blacks and Poor Whites in the Early Chesapeake 1988, 46

Gillies, Sarah

Reflections in 18th Century Taste 1987, 74

ginger 1981, 22

GIOVED� GNOCCHI, SABATO TRIPPA, Gillian Riley 1991, 246

A GLANCE AT THE LIFE OF SIR KENELM DIGBY, KNIGHT, AT HIS COOKBOOK CALLED 'THE CLOSET OPENED', AND A PEEP INTO A CONTEMPORARY MANUSCRIPT, Priscilla Bain and Maggie Black 1996, 27

goat 1983 II, 93-4

GOBBLE, GULP AND GO, Jeremy MacClancy 1991, 196

gohan-mono 1981, 16

GOING TODAY, GONE TOMORROW AND BACK AGAIN, Suzy Benghiat 1994, 24

GOING TODAY, GONE TOMORROW: THE FOOD OF THE PEOPLE? HAWAII AND LOSS BY MIGRATION, Rachel Laudan 1994, 132

gold on food 1993, 36-40, 176-7, 211-14

THE GOLDEN SPICE FROM ANCIENT PERSIA, Margaret Shaida 1990, 194

GOING TODAY, GONE TOMORROW... WHO'S TO BLAME? Nicholas Kurti 1994, 130

Gordon, Bertram M

Fascism, the Neo-Right and Gastronomy 1987, 82

Gordon, Bertram M & Jacobs-McCusker, Lisa

One Pot Cookery and Some Comments on its Iconography 1988, 55

Gostelow, Mary

Taste and the Traveller 1987, 98

goulash 1983 I, 137-43

Graham crackers 1984/5, 45-7; 1996, 41-4

Graham, Sylvester 1989, 198-201; 1996, 41-4

grain, boiled 1983 I, 14-15

(see also: bulgur)

GRAIN FOODS OF THE EARLY TURKS, Charles Perry 1983 I, 11

GRANDMA ROSE, CHEF EXTRAORDINAIRE, Mary Wallace Kelsey 1996, 158

grape syrup 1994, 7

'GRAVLAKS', THE BURIED SALMON, Astri Riddervold 1984/5, 126

THE GREAT AMERICAN ART OF PIT BARBECUE IS FAST DISAPPEARING, Josephine Bacon 1994, 24

GREAT PERSONALITIES AND A GREAT CUISINE, G�bor Tasn�di 1996, 266

Greece

	Easter bread 1981, 167-8
	flavours of ancient ~ 1992, 275-9
	staple foods in prehistoric and classical ~ 1989, 5-23
	public eating in classical ~ 1991, 306
	(see also: mastic; Kremezi, Aglaia; Barron, Rosemary; Wilkins, John & Hill, Shaun)
	Greek food in America 1983 II, 87-101

Greenberg, Sheldon

Spices and the Shaping of Our World 1983 II, 44

green tea 1993, 192-5

Grewe, Rudolf

Catalan Cuisine, in an Historical Perspective 1981, 170

Guenther, Jr, Keith J

The Development of the Mexican - American Cuisine 1981, 262

Gulf War, army food in the 1991, 6-25

gushtaba 1981, 53