Studies in Texture, Appearance and Incidental Characteristics of Food. Edited by Harlan Walker. 245 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1993 PROCEEDINGS CONTENTS AT AN ASSYRIAN TABLE IN THE MIDDLE EAST MICHAEL ABDALLA ---------- 5 'ALL SUGAR FROM THE WAVES': THE CHANGING CONCEPT OF SUGAR JOAN P. ALCOCK ---------- 11 THE LORD MAYOR'S CAKE JOAN P. ALCOCK ---------- 25 UPDATING MARINETTI: A FUTURIST BANQUET IN THE 1990s ROSE ARNOLD ---------- 31 DECORATING PASTRIES AND CONFECTIONS WITH GOLD CAROLE BLOOM ---------- 36 CREAM IN YOUR COFFEE - LOOK OR FEEL? DAVID BOOTH ---------- 41 SUSPECT SALEP HOLLY CHASE ---------- 44 THE NOODLES OF SAMARKHAND - ENGINEERING PASTA ROBERT CHENCINER ---------- 48 THE THIRTEEN LAYERS OF THE HEAVENS, AND OTHER MAYA RITUAL BREADS SOPHIE COE ---------- 62 CAVIAR - WHO SETS THE TONE? SILVIJA DAVIDSON ---------- 66 FORETELLING THE FUTURE? DOROTHY DUNCAN ---------- 72 A TOWN BEJEWELLED: PHILIPPINE FOOD ART DOREEN G. FERNANDEZ ---------- 74 TOO PRETTY TO EAT! APPEARANCE AND TEXTURE IN JAPANESE FOOD RICHARD HOSKING ---------- 80 WRAPPED THAI FOOD PHILIP IDDISON ---------- 87 FOODS OF ANOTHER COLOUR MARY WALLACE KELSEY ---------- 96 THE TABLE. SHARED PLEASURES, MIXED SENSES. SENSORY CAPTURE AND SHORT CIRCUITS MAX LAKE ---------- 100 VEGETABLE WRAPS IN TRADITIONAL LATIN AMERICAN FOOD: A NATURAL LOOK JOSE RAFAEL LOVERA ---------- 105 KITSCH CULINARY ICONS: THE CULTURAL ROOTS OF CHANGES IN NINETEENTH-CENTURY DINNER CUISINES VALERIE MARS ---------- 109 THE WAFER AND ITS ROOTS JANNY DE MOOR ---------- 119 DECIPHERING CULINARY ALLUSION AND ILLUSION IN ROBERT MAY'S 'EXTRAORDINARY PYE' S.M. PENNELL ---------- 128 TENTH-CENTURY ARAB FOOD IN POETRY CHARLES PERRY ---------- 141 LOOKING, HEARING, AND FEELING THROUGH OUR PALATES ALBERTO PORTUGHEIS ---------- 144 UKRAINIAN-CANADIAN BREADS: SHAPE, SYMBOLISM AND SPIRITUALITY JO MARIE POWERS ---------- 146 FUTURIST FOOD. ILLUMINATING THE DARKER SIDE OF FUTURIST COOKING AND ITS MULTI-SENSUAL AESTHETIC GILES PRINCE ---------- 158 BREAD SHAPES IN FINLAND JAAKKO RAHOLA ---------- 162 WHITE FOOD GILLIAN RILEY ---------- 169 ORGANOLEPTIC DECONSTRUCTION IN THREE MOVEMENTS ALICIA RIOS ---------- 172 ASPECTS OF VISUAL ART IN THE GASTRONOMY OF FIFTEENTH-CENTURY FRANCE BRENDA S. ROSE ---------- 174 CHINESE CUISINE: A HARMONY OF COLOURS, SCENTS, TASTES AND SHAPES FRANCOISE SABBAN ---------- 181 SILK KEBAB AND PINK TEA HELEN J.SABERI ---------- 187 THE TRIUMPH OF SUGAR SCULPTURE IN ITALY, 1500-1700 JUNE DI SCHINO ---------- 203 A PERSONAL VIEW OF LOOKING AT AND FEELING PERSIAN FOOD MARGARET SHAIDA ---------- 207 PRECIOUS METALS ON FOOD ROY SHIPPERBOTTOM ---------- 211 SEMI-SOLID STATE PHYSICS: A FEEL FOR ICE CREAM RAYMOND SOKOLOV ---------- 215 FROM RAGS TO RICHES, POTATO FLOUR AND NON-MILLED STARCHES LAYINKA M. SWINBURNE ---------- 219 THE OPUNTIA: A FOOD FOR THE FUTURE MARTHA B. TAYLOR ---------- 235 FISH HEADS OF ANCIENT GREECE JOHN WILKINS AND SHAUN HILL ---------- 241 |
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