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. |
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