Edited by Harlan Walker. 320 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1995 PROCEEDINGS CONTENTS CULINARY GUIDELINES OF A THIRTEENTH-CENTURY ASSYRIAN CATHOLICOS, BAR EBRAYA Michael Abdalla ---------- 9 VELAZQUES' COOKS Joan P. Alcock ---------- 15 EDOUARD DE POMIANE (1875-1964) Josephine Bacon ---------- 25 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 ---------- 27 AN EXHIBITION OF COOKS, POTS AND CROCKERY Rosemary Barron and Linda Makris ---------- 35 LOUIS-CAMILLE MAILLARD AND SUBSEQUENT GRAVY MAKERS A. Blake ---------- 36 THE CEREAL KINGS AND THEIR PRODUCT PRODIGY NOURISH THE WORLD Fritz Blank ---------- 41 UTILIS COQUINARIO AND ITS UNNAMED AUTHOR Ruth Carroll ---------- 45 LANARK BLUE CHEESE Robert Chenciner ---------- 52 OXFORD COLLEGE COOKS, 1400-1800 Helen Clifford ---------- 53 MINEKICHI AKABORI AND HIS ROLE IN THE DEVELOPMENT OF MODERN JAPANESE CUISINE Katarzyna Cwiertka ---------- 68 ALEXANDER'S CULINARY LEGACY Andrew Dalby ---------- 81 DUTCH COOKERY AND CALVIN Janny de Moor ---------- 94 MRS AGNES B. MARSHALL (1855 - 1905) John S. Deith ---------- 106 THE ART OF APICIUS Carol A. Dery ---------- 111 ENRIQUETA DAVID PEREZ AND THE CODIFICATION OF PHILIPPINE COOKING Doreen G. Fernandez ---------- 118 NOUVELLE CUISINE Henri Gault ---------- 123 COOKING TO SURVIVE Barbara Haber ---------- 128 CHEZ PANISSE: EVER GREEN Shelley Handler ---------- 133 A COOK OF 14TH-CENTURY LONDON: CHAUCER'S HOGGE OF WARE Constance B. Hieatt ---------- 138 MITHAIKOS AND OTHER GREEK COOKS Shaun Hill & John Wilkins ----- 144 MANYOKEN, JAPAN'S FIRST FRENCH RESTAURANT Richard Hosking ---------- 149 COURAGEOUS EATING: MARY MCCARTHY AND AMERICAN FOOD BETWEEN THE WARS Eve Jochnowitz ---------- 152 GRANDMA ROSE, CHEF EXTRAORDINAIRE Mary Wallace Kelsey ---------- 158 NIKOLAS TSELEMENTES Aglaia Kremezi ---------- 162 RUMFORD AND CULINARY SCIENCE Nicholas Kurti ---------- 170 NILS GUSTAV DALEN, SWEDISH NOBEL PHYSICIST AND INVENTOR OF THE AGA STOVE Janet Laurence ---------- 185 MACAUSLAND AND GOURMET Margaret Leibenstein ---------- 194 HANNAH M. YOUNG (1858-1949), CULINARY ENTREPRENEUR Valerie Mars ---------- 199 MARTHA STEWART Richard C. Mieli ---------- 205 THE INFLUENCE OF SUPERMARKETS ON CONSUMER CHOICE Dr. Richard Pugh ---------- 210 PLATINA, MARTINO AND THEIR CIRCLE Gillian Riley ---------- 214 THE SHEARERS' COOK: A CHARACTER IN AUSTRALIAN FOLKLORE Barbara Santich ---------- 220 MOHAMMAD Margaret Shaida ---------- 226 ELIZABETH RAFFALD (1733-1781) Roy Shipperbottom ---------- 233 LA CUISINE DE M. MOMO Birgit Siesby ---------- 237 TRYON AND HIS CENTURY Colin Spencer ---------- 240 VON LIEBEG CONDENSED Layinka M. Swinburne ---------- 247 OTTO HERMAN: MUCH MORE THAN A CHEF Dr. Louis I. Szathmary ---------- 259 GREAT PERSONALITIES AND A GREAT CUISINE Gabor Tasnadi ---------- 266 CAROLINA WELTZIN - COOK OR OTHER? Renee Valeri ---------- 279 MRS. A.B. MARSHALL, ICE-CREAMMONGER EXTRAORDINARY Robin Weir ---------- 283 ANTONIN CAREME: THE GOOD, THE BAD, AND THE USEFUL Barbara Ketcham Wheaton ---------- 290 THE COOKS (AND OTHERS) AT ERDDIG Margaret Willes ---------- 296 DOROTHY HARTLEY (1893-1985) Mary Wondrausch ---------- 307 1995 SYMPOSIASTS ---------- 309 AVAILABILITY: This title is out of print. The table of contents is presented here for informational purposes only. |
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