Symp H

Index to the Oxford Symposium on Food Documents

Haber, Barbara

Cooking to Survive 1996, 128

Halici, Nevin

	Mastic in the Turkish Kitchen 1992, 95
	Pekmez in the Anatolian Kitchen 1987, 100
	White Foods in Anatolian Feasts 1990, 104

halim 1981, 77

halwa 1981, 76

hamajio 1994, 103-5

Handler, Shelley

Chez Panisse: Ever Green 1996, 133

HANNA M. YOUNG (1858-1949), CULINARY ENTREPRENEUR, Valerie Mars 1996, 199

HAPPY WINKER, Errol Shaker 1984/5, 10

harees, hareesa 1988, 163

harisa 1981, 77

Hawaii, see: Street Food in ~ 1991, 171; Traditional Condiments in ~ 1992, 150; Going Today, Gone Tomorrow...; 1994, 132

Hayward, Vicky

False Traditions: Pots in the New Hebrides 1988, 68

HEALTHY - OR A HEALTH HAZARD: YESTERDAY'S DIET, TODAY'S DISASTER, Harry Morrow Brown 1989, 162

THE HEDONISTIC USE OF SALT, Douglas Nelson 1987, 165

Hermans, Christina A M I, see: Edema, Johanna M P

herring

	fluctuating importance of in Europe 1994, 37
	in Norway 1989, 187-197

Herodotus 1989, 8-9

Hess, John L & Karen

The Taste of America 1991 26-28

Hicks, Alexandra H

Mystique (The) of Garlic: History, Uses, Superstitions and Scientific Revelations 1984/5, 140

Hieatt, Constance B

	A Cook of 14th-century London: Chaucer's Hogge of Ware 1996, 138
	The 'Poignant' Flavour in Medieval Cooking 1987, 103

A HIGHLANDS MUMU IN PAPUA NEW GUINEA, Catherine Driver 1988, 44

Hill, Shaun see: Wilkins, John

HIPPOCRAS AND CLARRY, Joop Witteveen 1992, 280

Hippocrates 1989, 9-10

hiryan 1981, 77

Historical Attitudes to Women Eating in Restaurants, Anne Williams 1991, 311

HISTORY AND PERSPECTIVES OF STAPLE FOODS IN AFRICA, Esther Balogh 1989, 44

Holland, see: Netherlands

hominy 1988, 46-54

honey 1992, 16

honey wine (Uki) 1994, 136-40

hon kare bushi 1994, 105-6

Hosking, Richard

	Food in Japan - Attitudes and Flavourings 1992, 97
	Mankoyen, Japan's First French Restaurant 1996, 149
	Pavement Food, Packed Meals and Picnics in Japan 1991, 117
	Some Japanese Food Rareties: Hamajio, Hon Kare Bushi, Iwatake and Wasanbon T� 1994, 103
	Too Pretty to eat! Appearance and Texture in Japanese Food 1993, 80

HOSPITAL FOOD, Bobby Freeman 1991, 105

hot dog 1987, 108-113

HOT SAUCES: FIERY FLAVORINGS FROM THE USA, Tom Hudgins 1992 121

HOW FESTIVE FOODS OF THE OLD WORLD BECAME COMMONPLACE IN THE NEW, OR THE AMERICAN PERCEPTION OF HUNGARIAN GOULASH, Louis Szathmary 1983 I, 137

Hudgins, Sharon

	The Beer Taverns of Prague 1991, 122
	Red Dust: Powdered Chiles & Chili Powders 1992, 107
	Texas Barbecue: A Feast for all Classes 1990, 106

Hudgins, Tom

	Burger and Fries: from White Castles to Golden Arches 1991, 141
	Hot Sauces: Fiery Flavorings from the USA 1992, 121

THE HUMOURS OF THE POT, Charles Perry 1988, 123

Hurst, Michael E Eliot

	Fast-food Merchandising - Its Origins and Significance 1983 II, 70
	Vestiges of Colonial and Post-Colonial Food in Regional English-Canadian Cooking 1981, 231

Hungary, see: goulash, Louis Szathmary

Hygiene in army catering 1991, 13-14

Hyman, Philip

Culina Mutata: Car�me and l'ancienne cuisine 1984/5, 25

Hyman, Philip and Mary

The Perception of Regional Cooking in French Cookbooks of the Eighteenth Century 1981, 208

THE HYPODERMIC SYRINGE IN THE KITCHEN, Nicholas Kurti 1984/5, 98