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
|
