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Oxford symposium on food & cookery, 1986 : the cooking medium : proceedings /

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Bibliographic Details
Corporate Author: Oxford Symposium on Food & Cookery St. Antony's College, University of Oxford)
Contributors: Jaine, Tom.
Format: Book
Language:English
Published: London : Prospect Books, ©1987.
Subjects and Genres:
Cooking > Congresses.
Cooking.
Spijsvetten.
Spijsoliën.
Cookery
Conference papers and proceedings.
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Table of Contents:
  • Bartolomeo Sacchi re-edited
  • Cooking with water
  • Sheep's tail fat as a cooking medium in the Middle East
  • Mutton fat in early cape cookery
  • Cooking oils and fats
  • Fats and oils in the fish and chip trade
  • Food and symbol
  • La Balmeenne : the olive oil co-operative and mill at Beaumes de Venise
  • Cooking methods and mediums in 16th century France
  • Bread
  • its history.

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