Edited by Harlan Walker. 384 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1999 PROCEEDINGS CONTENTS Milk and its Uses in Assyrian Folklore Michael Abdalla ---------- 9 Milk: Nutritious and Dangerous Ken Albala ---------- 19 Milk and its Products in Ancient Rome Joan P. Alcock ---------- 31 The Cheeses of Hokkaido and other Milky Issues in a Ricist Society Michael Ashkenazi ---------- 39 How the Bengalis Discovered Chhana and its Delightful Offspring Chitrita Banerji ---------- 48 Touloumotyro: Centuries Old and About to Die Rosemary Barron ---------- 60 Milk and its By-products in Ancient Persia and Modern Iran Najmieh Batmangltj ---------- 64 Rabbits, Fondues and Physics Tony Blake ---------- 74 Milk-borne Diseases: An Historic Overview and Status Report Fritz Blank ---------- 81 Hawking Milk: The Public Health Profession, Pure Milk, and the Rise of Advertising in Early Twentieth-century America Daniel Ralston Block ---------- 86 The Hierarchy of Milk in the Renaissance, and Marsilio Ficino on the Rewards of Old Age Phyllis Pray Bober ---------- 93 New York Milk Culture: Some History, Facts and Concerns Una Bray ---------- 98 Farmhouse Gouda: A Dutch Family Business Janny de Moor ---------- 107 Milk and Dairy Products in the Roman Period Carol A. Dery ---------- 117 Carabao Milk in Philippine Life Doreen C. Fernandez ---------- 126 A Spring-house in Pennsylvania: Design and Use Rebecca Fitzjohn and Harlan Walker ---------- 137 How Old is Old Cheese? Gamalost in Coffin-shaped Boxes and Eccentric Jars Ove Fossa ---------- 144 The Origins of Taste in Milk, Cream, Butter and Cheese Sarah Freeman and Silvija Davidson ---------- 161 Cato's Roman Cheesecakes: The Baking Techniques Sally Grainger ---------- 168 Dairy Food in the UAE Philip Iddison ---------- 178 What’s in a Name? Some Thoughts on the Origins, Evolution and Sad Demise of Béchamel Sauce Cathy K. Kaufman ---------- 193 Low-temperature Cheese-making: Ancient Wisdom not Outdated Lidia Kitrilakis and Sotiris Kitrilakis ------- 206 The Artisanal and Regional Cheeses of Greece Diane Kochilas ---------- 209 Fresh From the Cow’s Nest: Condensed Milk and Culinary Innovation Rachel Laudan ---------- 216 The Rise of the Cream Sauce, 1660—1760 Gilly Lehmann ---------- 225 Finnish-American Milk Products in the Northwoods Yvonne R. Lockwood & William C. Lockwood ------- 232 Names for Milk and Milk Products Jenny Macarthur ---------- 241 The Milk-tie Jeremy MacClancy ---------- 248 The Health Hazards of Milk H. Morrow Brown ---------- 259 The Art of Making Brie de Meaux Fermier Lizabeth Nicol ---------- 268 Medieval Arab Dairy Products Charles Perry ---------- 275 Images of Progress: Milk Advertisements in Greece Ella Petridou ---------- 278 Cheese in Art Giiian Riley ---------- 287 Animal Husbandry and Other Issues in the Dairy Industry at the End of the Twentieth Century Cherry Ripe ---------- 293 Sandesh: An Emblem of Bengaliness Colleen Taylor Sen ---------- 300 Yoghurt in Iran Margaret Shaida ---------- 309 The Origins of the New York Dairy Industry Andrew F. Smith ---------- 315 The Wet-nurse Raymond Sokolov ---------- 330 Milky Medicine and Magic Layinka M. Swinburne ---------- 337 More on the Origin and History of the Ice-cream Cone Robin Weir ---------- 345 Use of Almonds in Late-medieval English Cookery Caroline Yeldham ---------- 352 La Laiterie de la Reine at Rambouillet Carolin C. Young ---------- 361 Other Papers Given at the Symposium ----- 379 List of those attending the Symposium ----- 381 |
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