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Author: Harlan Walker
Publisher: Oxford Symposium
Keywords: food, cookery, symposium, oxford, proceedings, meal
Number of Pages: 272
Published: 2002
ISBN-10: 1903018242
ISBN-13: 9781903018248

This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
53992

Author: Harlan Walker
Publisher: Oxford Symposium
Keywords: eating, proceedings, public, cookery, symposium, food, oxford
Number of Pages: 320
Published: 1991
ISBN-10: 0907325475
ISBN-13: 9780907325475
53936

Author: Harlan Walker
Publisher: Oxford Symposium
Keywords: food, cooker, symposium, proceedings, memory, oxford
Number of Pages: 317
Published: 2001-09-01
ISBN-10: 1903018161
ISBN-13: 9781903018163

This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food Cookery, the longest running food history conference in the world. The subject this year is more peculative than is often the case and contributors have ranged widely over a topic which allows them to explore the sychological bases of food consumption and the development of cookery, as well as more obvious excursions down memory lane in pursuit of food and drink. There are upwards of 30 papers from food historians based in Britain, United States, Japan and the Far East, Australia, and
47851

Author: Caroline Sweetman
Publisher: Oxfam
Keywords: practice, rhetoric, policy, development, involvement, gender, men
Number of Pages: 87
Published: 2001-07
ISBN-10: 085598466X
ISBN-13: 9780855984663

In what sectors and contexts should work on gender and development involve men as beneficiaries? What are the issues confronting men who work in development projects that are committed to promoting gender equality? These questions were addressed by contributors to a seminar hosted by Oxfam GB, with the Center for Cross-Cultural Research on Women at the University of Oxford, in Oxford in June 2000.
26709

Author: Charles Dickens
Publisher: Nabu Press
Keywords: dickens, paper, india, oxford
Number of Pages: 896
Published: 2012-03-03
ISBN-10: 1276841930
ISBN-13: 9781276841931

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below
49413

Author: Unknown
Publisher: Forgotten Books
Keywords: music, history, oxford
Number of Pages: 423
Published: 2012-03-03
ISBN-10: 1440054711
ISBN-13: 9781440054716

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below
49416

Author: Harlan Walker
Publisher: Oxford Symposium
Keywords: food, symposium, cooking, oxford, proceedings, waters, fish
Number of Pages: 337
Published: 1998-01-01
ISBN-10: 0907325890
ISBN-13: 9780907325895

The annual volume of the proceedings of the Oxford Symposium, the longest-running colloquy on food and food history in the western world. The subject of this year's discussions was not just fish but the diet of fishermen, and any foodstuff that may be culled from the waters, such as seaweed. The result, as ever, is a collection of essays that ranges widely over the topic, exciting lateral speculation that can only benefit the study of food and foodways. Among the contributions are a piece on the diet of nineteenth-century whalers and whaling communities, several on fish in antiquity, including
47771
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