Click to enlargeSTAPLE FOODS

Edited by Harlan Walker. 248 pages.

OXFORD SYMPOSIUM ON FOOD AND COOKERY
1989 PROCEEDINGS

CONTENTS

STAPLES: SOME CONSIDERATIONS ON THE NATURE OF STAPLES ESPECIALLY IN REGARD TO ITALY
Keith Botsford ---------- 1

IN SEARCH OF THE STAPLE FOODS OF PREHISTORIC AND CLASSICAL GREECE
Andrew Dalby ---------- 5

DO PROCESSED SOCIETIES HAVE STAPLE FOODS?
Erica E Wheeler ---------- 24

BULGUR -- AN IMPORTANT WHEAT PRODUCT IN THE CUISINE OF CONTEMPORARY ASSYRIANS IN THE MIDDLE EAST
Michael Abdalla ---------- 27

PASTA -- NOT ONLY ITALIAN
Massimo Alberini ---------- 38

BUCKWHEAT -- FOOD FOR PEASANTS AND PHEASANTS
Josephine Bacon ---------- 40

THE SIGNIFICANCE OF WHEAT IN JUDAEO-CHRISTIAN RELIGION
Josephine Bacon ---------- 42

HISTORY AND PERSPECTIVES OF STAPLE FOODS IN AFRICA
Dr. Esther Balogh ---------- 44

THE EVER-EVOLVING STORE CUPBOARD
Suzy Benghiat ---------- 55

SURVIVAL KIT (16TH CENTURY SEAMEN'S FARE)
Maggie Black ---------- 57

THE DATE PALM: PILLAR OF SOCIETY
Holly Chase ---------- 61

ATOLLI: A LIQUID STAPLE
Dr. Sophie D. Coe ---------- 70

POLENTA -- AN ITALIAN STAPLE
Anna Del Conte ---------- 75

STAPLE FOODS OF THE AMERICAN WEST COAST
John Doerper ---------- 78

DIFFERENT METHODS OF BAKING BREAD IN PRIVATE HOUSEHOLDS -- A COMPARISON OF WORKING TIME, QUALITY AND COSTS
Martina Ehnle, Cornelie Pfau, Johannes Piekarski --- 100

THE METAMORPHIC POTATO: A REVOLUTIONARY ROOT
Dr. Beatrice Fink ---------- 107

RICE AND TRADITIONAL CEREMONY IN JAPAN
Yoshiko Hirasawa ---------- 112

TARHANA -- FROM STEPPE TO EMPIRE
Maria Johnson ---------- 116

BEANS OF THE SOUTHWESTERN UNITED STATES INDIANS
Mary Wallace Kelsey ---------- 119

THE FLAVOUR OF JAPAN
Max Lake ---------- 129

MAIZE AS A STAPLE FOOD
Elisabeth Lambert Ortiz ---------- 134

CORN -- A STAPLE FROM THE NEW WORLD
Janet Laurence ---------- 136

A DICTIONARY OF EDIBLE AROIDS
Jenny Macarthur ---------- 142

UNFAIR GAME
Carolyn McCrum ---------- 151

TRADITIONAL TABLE MANNERS IN DAGESTAN
Dr. Magomedkhan Magomedkhanov & Sergi Luguev --- 153

RICE, A STAPLE FOOD IN SPAIN
Lourdes March ---------- 158

HEALTHY -- OR A HEALTH HAZARD -- YESTERDAY'S DIET, TODAY'S DISASTER
Dr. H. Morrow Brown ---------- 162

THREE STAPLES OF INDONESIA: RICE, COCONUTS, TEMPEH
Sri Owen with Roger Owen ---------- 168

COUSCOUS AND ITS COUSINS
Charles Perry ---------- 176

WINE, WOMEN AND SONG: THE STAPLES OF LIFE
Graham Pont ---------- 179

FISHERY AND THE UTILIZATION OF FISH PRODUCTS IN RUSSIA AND THE USSR
Professor T. S. Rass ---------- 185

THE IMPORTANCE OF HERRING IN THE DAILY LIFE OF THE COASTAL POPULATION OF NORWAY
Dr Astri Riddervold ---------- 187

SYLVESTER GRAHAM AND THE ORIGINS OF THE BREAKFAST FOOD INDUSTRY
Elizabeth Riely ---------- 198

VILHJALMUR STEFANSSON AND THE ALL-MEAT DIET
Gillian Riley ---------- 202

A MEDIEVAL STAPLE. VERJUICE IN FRANCE AND ENGLAND
Brenda S. Rose ---------- 205

WHEAT, STAPLE FOOD FOR THE DEAD
Rena Salaman ---------- 213

ANCIENT VEGETARIANISM -- STAPLE FOODS AND CUSTOMS IN AZERBAIJAN
Dr. Emil Salmanov ---------- 216

FEED THE MAN MEAT
Barbara Santich ---------- 224

ROOTS AND OTHER GARDEN VEGETABLES IN THE DIET OF LONDONERS, c. 1550-1650, AND SOME RESPONSES TO HARVEST FAILURES IN THE 1590'S
Malcolm Thick ---------- 228

WHEAT AND RICE RECIPES OF INDIA
Kathie Webber ---------- 236

RYE, A DAILY BREAD AND A DAILY TREAT
Joop Witteveen ---------- 240

RICE AND WHEAT IN MIDDLE EASTERN CLTLTURES
Sami Zubaida ---------- 246

AVAILABILITY: This title is being restocked, please inquire for availability.


OXFORD SYMPOSIUM 1989: STAPLE FOODS
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