Click to enlargeSPICING UP THE PALATE

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.


OXFORD SYMPOSIUM 1992: SPICING UP THE PALATE
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