Click to enlargeFOOD ON THE MOVE

Edited by Harlan Walker.
336 pages.

OXFORD SYMPOSIUM ON FOOD AND COOKERY

1996 PROCEEDINGS



CONTENTS

ASSYRIAN FLAT BREAD:
FROM MESOPOTAMIA TO SWEDEN
Michael Abdalla ---------- 9

'GOD SENDS MEAT, BUT THE DEVIL SENDS COOKS',
OR 'A SOLITARY PLEASURE':
THE TRAVELS OF THE HONOURABLE JOHN BYNG THROUGH ENGLAND AND WALES IN THE LATE 18TH CENTURY
Joan P. Alcock ---------- 14

A MEAL IN A PIECE OF PASTA
Josephine Bacon ---------- 32

THE MOST TRAVELLED FOOD IN THE WORLD, THE PEANUT
A. Blake ---------- 34

TRAVELERS' DIARRHEA,
THE SCIENCE OF 'MONTEZUMA'S REVENGE'
Fritz Blank ---------- 38

WILLIAM BARTRAM'S TRAVELS
IN LANDS OF AMERINDIAN TOBACCO AND CAFFEINE:
FOODWAYS OF SEMINOLES, CREEKS AND CHEROKEES
Phyllis Pray Bober ---------- 44

PATENTS FOR PORTABILITY,
COOKING ABOARD SHIP 1650-1850
Helen Clifford ---------- 52

DOMESTICATING WESTERN FOOD IN JAPAN,
A COMPARATIVE VIEW
Katarzyna Cwiertka ---------- 64

CHRISTMAS DINNER IN BYZANTIUM
Andrew Dalby ---------- 75

FOOD AND THE ROMAN ARMY:
TRAVEL, TRANSPORT, AND TRANSMISSION
(WITH PARTICULAR REFERENCE TO THE PROVINCE OF BRITANNIA)
Carol A. Dery ---------- 84

QUEEN CHRISTINA OF SWEDEN
AND THE TRIUMPH OF THE BAROQUE BANQUET IN ITALY
June di Schino ---------- 97

SALMON, THE FOOD THAT TRAVELS
John Doerper ---------- 102

THREE LUNCHES:
SOME CULINARY REMINISCENCES OF THE APTLY NAMED COOK ISLANDS
Hugo Dunn-Meynell ---------- 111

AN ENGLISHMAN CIVILIZES THE AMERICAN WEST:
FRED HARVEY AND THE HARVEY GIRLS FEED THE HUNGRY TRAVELLER
Barbara Haber ---------- 114

HOW ARABIC TRADITIONS TRAVELLED TO ENGLAND
Constance B. Hieatt ---------- 120

'THE FISHY AND VEGETABLE ABOMINATIONS
KNOWN AS JAPANESE FOOD'
Richard Hosking ---------- 127

RAW LIVER AND MORE:
FEASTING WITH THE BURIATS OF SOUTHERN SIBERIA
Sharon Hudgins ---------- 136

ONIONS WITH NO BOTTOMS
AND CHICKENS WITH NO TOPS:
SHOPPING FOR FOOD
IN THE EMERGING MARKET ECONOMY OF SIBERIA
AND THE RUSSIAN FAR EAST
Tom Hudgins ---------- 157

ARABIAN TRAVELLERS' OBSERVATIONS
ON BEDOUIN FOOD
Philip Iddison ---------- 177

EATING THE WORLD:
FOODS OF THE UNITED NATIONS
Eve Jochnowitz ---------- 186

THE GARDENERS OF EUROPE
Maria Kaneua-Johnson ---------- 195

FOOD FOR THE LEWIS AND CLARK EXPEDITION:
EXPLORING NORTH WEST AMERICA, 1804-6
Mary Wallace Kelsey ---------- 200

PAXIMADIA (BARLEY BISCUITS):
FOOD FOR SAILORS, TRAVELLERS AND POOR ISLANDERS
Aglaia Kremezi ---------- 208

SPACE, TIME AND FOOD
(BARBECUED ELEPHANT, SAUCISSES MI-CHEVAL-MI-PORC, WHALE'S MILK)
Nicholas Kurti ---------- 212

THE PAVLOVA CAKE:
THE EVOLUTION OF A NATIONAL DISH
Helen M. Leach ---------- 219

BEYOND OLD COOKBOOKS:
FOUR TRAVELERS' ACCOUNTS
Margaret Leibenstein ---------- 224

EUROPEAN FOOD IN THE EIGHTEENTH CENTURY
AS VIEWED BY A VENEZUELAN TRAVELLER
Jose Rafael Lovera ---------- 230

THE AVAILABILITY OF EXOTIC VEGETABLES AND HERBS
AS A REFLECTION OF ETHNIC POPULATIONS IN GREAT BRITAIN
Michael Michaud & Mark Redman ---------- 237

THE HORSEBACK KITCHEN OF CENTRAL ASIA
Charles Perry ---------- 243

KALAKUKO: FOOD FOR THE HOME AND TRAVEL
Jaako Rahola ---------- 249

FOOD IN THE SEPHARDI DIASPORA:
FROM SPAIN TO ISTANBUL
Claudia Roden ---------- 251

'MESSING ABOUT IN BOATS',
THE YORK CHAMBERLAINS' ACCOUNTS, 1444-5
Ann Rycraft ---------- 258

TRAVEL AND FOOD IN AFGHANISTAN
Helen J. Saberi ---------- 265

TIN PLATES AND SILVER CHRISTENING MUGS:
TRAVELS WITH MADAME GARY
Alice Wooledge Salmon ---------- 274

BREAD AND TRAVEL: TRAVELLING SOURDOUGH
Dan M. Schickentanz with Siluija Davidson --- 280

THE PORTUGUESE INFLUENCE ON BENGALI CUISINE
Colleen Taylor Sen ---------- 288

HARD RATIONS
Roy Shipperbottom ---------- 299

GROWING MOMENTUM TOWARDS A GLOBAL CUISINE
Art Siemering ---------- 304

ROCAMBOLE, A SHORT JOURNEY
Colin Spencer ---------- 307

DANCING WITH THE MERMAIDS:
SHIP'S BISCUIT AND PORTABLE SOUP
Layinka Swinburne ---------- 309

SALT COD, A PORTUGUESE OBSESSION
Edite Vieira ---------- 321

TRAVEL AND CONTEMPORARY AUSTRALIAN FOOD
Hugh Wennerbom ----------325

SYMPOSIASTS 1996 ---------- 334

AVAILABILITY: This title is out of print. The table of contents is presented here for informational purposes only.


OXFORD SYMPOSIUM 1996: FOOD ON THE MOVE
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