Edited by Harlan Walker. 335 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1997 PROCEEDINGS CONTENTS Fish in Renaissance Dietary Theory Ken Albala ---------- 9 Pisces in Britannia. The Eating and Portrayal of Fish in Roman Britain Joan P. Alcock ---------- 20 Fish up the Path Rosemary Barron ---------- 36 The Fishing Industry of the Suisse Romande A. Blake ---------- 39 Sea Wars, A Saga of Aquaculture, Salmon, Sea Lice, and Lobsters Fritz Blank ---------- 45 Fish-Eating in Medieval England Moira Buxton ---------- 51 Lotus-Eaters Holly Chase ---------- 60 Dying for Caviar Robert Chenciner ---------- 69 Fish, A Quintet of General Points, Plus a Challenging Statement on Calculating Cooking Times Alan Davidson ---------- 75 In the Beginning was Fish. Fish in the Ancient Near East Janny de Moor ---------- 84 Fish as Food and Symbol in Ancient Rome Carol A. Dery ---------- 94 Not Just on Fridays Dorothy Duncan ---------- 116 Meals Aboard Whaleships: Edible? Inedible? Incredible? K. Dun Gifford ---------- 120 Of Pike (and Pork) Wallowing in Galentine Constance B. Hieatt ---------- 150 From Lake and Sea. Goldfish and Mantis Shrimp Sushi Richard Hosking ---------- 160 A Fish suq in the UAE Desert Philip Iddison ---------- 163 Sea-Urchins: Ocean Hedgehogs Mary Wallace Kelsey ---------- 183 From Fresh Water to Salt Water Nicholas Kurti ---------- 188 Animal Fish and other Confusions Jenny Macarthur ---------- 191 Pesce Cane. A Fish Recipe from the Martino Manuscript David S. McDonald ---------- 197 The Buoyant, Slippery Lipids of the Snake Mackerels and Orange Roughy Harold McGee ---------- 205 Little Fish and Large Appetites. Victorian Whitebait Dinners at Blackwall, Gravesend and Greenwich Valerie Mars ---------- 210 The Hassar, an Armoured Tropical Fish Gaitri Pagrach-Chandra ---------- 220 Waterblommetjie, an Unusual Aquatic Food Plane, New Crop and Cultural Symbol in the Cape of South Africa Robert W. Pemberton ---------- 223 Medieval Arab Fish: Fresh, Dried and Dyed Charler Perry ---------- 229 Poke. The Survival and Evolution of a Traditional Native Food in a Changing, Multi-Cultural Society Nancy Piianaia ---------- 234 Fish in Art Gillian Riley ---------- 248 A Carp Wearing Lipstick, The Role of Fish in Bengali Cuisine and Culture Joe Roberts and Colleen Taylor Sen ---------- 252 Fish in Afghanistan Helen J. Saberi ---------- 259 Fish and Chips Roy Shipperbottom ---------- 264 Seafood on American Menus, Past and Present, Sacred and Profane Art Siemering ---------- 274 Scandinavian Ways with Fish Birgit Siesby ---------- 280 The Salmon of the River Wye Helen J. Simpson ---------- 283 From Garum to Ketchup, A Spicy Tale of Two Fish Sauces Andrew F. Smith ---------- 299 Aquatic Ape Theory, How Early Did Fish Enter the Diet? Colin Spencer ---------- 307 Shellfish for the Table, Farmed or Caught? Nick Turnbull ---------- 315 Pondoland Oysters, South Africa's Wild Coast Catch Kathie Webber ---------- 320 Fish on the Plate and in the Mind John Wilkins and Shaun Hill ---------- 324 Symposiasts 1997 ---------- 332 |
Have a question or comment? Enter it in the box above and click "Email Us".
|