Studies of Flavourings - Ancient and Modern. Edited by Harlan Walker. 294 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1992 PROCEEDINGS CONTENTS TAINTED MEAT Gillian Riley ---------- 1 A FEW WORDS ABOUT HERBS IN ANCIENT MESOPOTAMIA Michael Abdalla ---------- 7 FLAVOURINGS IN ROMAN CULINARY TASTE WITH SOME REFERENCE TO THE PROVINCE OF BRITAIN Dr. Joan P. Alcock ---------- 11 FOREIGN FLAVOURS: THE ITALIAN WAREHOUSE AND ITS NEAR RELATIONS IN ENGLAND, 1720-1880 Brigid Allen ---------- 23 SILPHIUM Alice Arndt ---------- 28 FLAVOUR THE SALMON - A STUDY OF ATTITUDES TO THE FISH IN GEORGIAN SCOTLAND Rose Arnold ---------- 36 THE PRICE OF THREE PASSIONS: PEPPER, SUGAR AND CHOCOLATE Priscilla Bain & Maggie Black ---------- 40 THE INFAMOUS HERB OF 'JOYOUS PERFECTION': CANNABIS SATIVA IN COOKING Prof. Phyllis P. Bober ---------- 48 SCENTS AND SENSIBILITY Holly Chase ---------- 56 CHOCOLATE: NOT THE FLAVOR BUT THE FLAVORED Sophie D. Coe ---------- 63 SILPHIUM AND ASAFOETIDA Andrew Dalby ---------- 67 COWS, SHEEP, WATER AND GRASS - SEASONS ALONG THE OREGON TRAIL John Doerper ---------- 73 MAPLE MAGIC Dorothy Duncan ---------- 78 FLAVOURINGS IN TEXTBOOKS, COOKBOOKS AND KITCHENS Katinka Hermans & Dr. Johanna Edema ----- 81 PHILIPPINE FLAVORS: SALTY AND SOUR: BITTER AND SWEET Prof. Doreen G. Fernandez ---------- 89 MASTIC IN THE TURKISH KITCHEN Nevin Halici ---------- 95 FOOD IN JAPAN - ATTITUDES AND FLAVOURINGS Richard Hosking ---------- 97 RED DUST: POWDERED CHILES AND CHILI POWDERS Sharon Hudgins ---------- 107 HOT SAUCES: FIERY FLAVORINGS FROM THE USA Tom Hudgins ---------- 121 MINOR TASTES OF THAILAND Philip Iddison ---------- 135 FLAVOURING THE NORWEGIAN AQUAVIT Preben L. Johannessen ---------- 140 MINTS - THE STRAY CATS OF HERBS Mary Wallace Kelsey ---------- 145 TRADITIONAL CONDIMENTS IN HAWAIIAN CUISINE Dr. Judith M. Kirkendall ---------- 150 FOOD ON THE PLATE, WINE IN THE GLASS Dr. Max Lake ---------- 154 CARDOMOM Janet Laurence ---------- 160 FLAVOUR WATER Loret Lee ---------- 163 MISLEADING NAMES Jenny Macarthur ---------- 173 AROMAT ARGENTINA - OOWAAKHH! FLAVOURINGS OF SOME DAGESTAN MOUNTAIN DISHES Magomedkhan Magomedkhanov ---------- 178 THE 'SWEET HERB' OF PARAGUAY Augusto Merino ---------- 180 ANNATTO Elisabeth Lambert Ortiz ---------- 182 THE TASTE OF THE NETHERLANDS AND THE BOUNDARIES OF THE NATION STATE Anneke van Otterloo & Cathy Salzman ----- 184 FLAVOURS FOR RICE Sri & Roger Owen ---------- 189 MOORISH SUGAR Charles Perry ---------- 195 THE MAGIC OF FLAVOURING Alberto Portugheis ---------- 198 SEASONS OF FLAVOUR - THE SWEETS AND SOURS OF THE OLD ORDER MENNONITE COMMUNITY IN SOUTHERN ONTARIO Jo Marie Powers & Anita Stewart ----- 200 FROM COCOA TO CHOCOLATE FLAVOUR Daniel Quirici ---------- 207 THE WORLD OF PIMENTON Alicia Rios ---------- 214 ROSEWATER, THE FLAVOURING OF VENUS, GODDESS OF LOVE, AND ASAFOETIDA, DEVIL'S DUNG Helen Saberi ---------- 220 DOWN MASTIC WAY ON CHIOS Rena Salaman ---------- 236 THE FLAVOURS OF CHOCOLATE Alice Wooledge Salmon ---------- 239 THE SOMETIMES SWEET BUT MOSTLY SOUR FLAVOUR OF MANY PERSIAN DISHES TODAY Margaret Shaida ---------- 243 PARADISE LOST: THE ADULTERATION OF SPICES Roy Shipperbottom ---------- 247 SALT, SALT - AND SOMETHING ELSE Margaret Steentoft ---------- 254 PAPRMA: THE GIFT OF COLUMBUS TO THE HUNGARIAN CUISINE Dr. Louis Szathmary ---------- 259 MORETUM: ANCIENT ROMAN PESTO Margaret Visser ---------- 263 THE FLAVOURS OF ANCIENT GREECE Dr. John M. Wilkins & Shaun Hill ----- 275 ON HIPPOCRAS AND CLARRY Joop Witteveen ---------- 280 SPICE CONTAINERS AND SALT CONTAINERS Mary Wondrausch ---------- 285 A PERSIAN DINNER Margaret Shaida ---------- 290 FLAVOURS, FLAVOURERS AND FLAVOURINGS: AN EXHIBITION Lisa Chaney ---------- 294 LIST OF PARTICIPANTS AVAILABILITY: This title is out of print. The table of contents are presented here for informational purposes only. |
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