{"title":"Proceedings Of The Oxford Symposium On Food And Cookery","description":null,"products":[{"product_id":"food-and-power-book-mark-mcwilliams-9781909248700","title":"Food and Power","description":"Food \u0026amp; Power (Oxford Symposium 2019) was a vivacious gathering, and the debates were heated. The Jane Grigson lecture came from Joanna Blythman, on the differences between the natural, homely world, and that of commerce, resulting in food 'pyramids', for example how a traditional diet of fish and seal fat, the Innuit diet, can be seen to be the top of a pyramid shape, with the carbohydrates and fatty processed foods they sadly consume now forming the wide base. From Brexit food security to hunger strikes, feminist restaurants in 1970s Chicago, to lower class diners in Belle Epoque France, the symposium formed both opinions and new impressions.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49504012370193,"sku":"GOR012260507","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50401270726929,"sku":"CIN1909248703G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248703.jpg?v=1751282278"},{"product_id":"index-to-the-proceedings-of-the-oxford-symposium-1981-94-book-alan-davidson-9780907325734","title":"An Index to the Proceedings of the Oxford Symposium, 1981-94","description":"The Oxford Symposium on Food and Cookery is perhaps the longest-running annual meeting and conference on these subjects in the world today. It sees a gathering of scholars and professionals from many different disciplines, each contributing their special knowledge to a single overriding theme - the food we eat and the way we eat it. Each year a volume of the essays and lectures delivered to the Symposium is produced, normally devoted to a single aspect of the subject. They have ranged from 'Food in Motion', to 'Taste', to 'Disappearing Foods', and 'Public Eating'. An index to the cumulative set is an essential tool for any student or scholar working in this field. It has been published as a separate volume for the convenience of users, who may have to consult the proceedings themselves in a library or institution.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50372852416785,"sku":"CIN0907325734G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0907325734.jpg?v=1751297966"},{"product_id":"cured-fermented-and-smoked-foods-book-helen-sabieri-9781903018859","title":"Cured, Fermented and Smoked Foods","description":"Quoting the first chapter in this volume, it has been estimated that perhaps two-thirds of the world's food is altered before being eaten and thisun-freshcategory includes foods preserved by drying, salting, smoking, immersion in an anaerobic medium such as sugar or oil, canning, fermentation in addition, of course, to cooked food. The theme of the 2010 Symposium attracted papers covering all aspects of food preservation techniques and the food cultures that exploit them.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50689034912017,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50689035141393,"sku":"GOR014036508","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1903018854.jpg?v=1750803732"},{"product_id":"food-on-the-move-book-harlan-walker-9780907325796","title":"Food on the Move","description":null,"brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":52152887968017,"sku":"GOR014495615","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780907325796.jpg?v=1757618198"},{"product_id":"food-and-language-book-richard-hoskings-9781903018798","title":"Food and Language","description":"Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is a rich field for the collective endeavours of the 28th Symposium at Oxford. Linguistics and etymology may be a tool for unravelling the history of foodstuffs and their migration from one culture to another; or language may supply a social and cultural subtext to what would otherwise be solely a culinary message; or the tools of literary criticism may be unleashed with profit on texts of cookery manuals or recipe books.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53708208603409,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":53708208701713,"sku":"NGR9781903018798","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781903018798.jpg?v=1782426133"},{"product_id":"food-and-the-elements-book-mark-mcwilliams-9781800509214","title":"Food and the Elements","description":"The annual volume of papers selected from the previous year's Oxford Symposium will be devoted to the exploration of the theme \"food and the elements\".\u003cbr\u003e\u003cbr\u003eThe papers examine not just the four elements of classical Western philosophy — fire, water, earth, and air — but also the elements of flavor, of chemistry, of culture, of care. In short, all the building blocks of the culinary world.\u003cbr\u003e\u003cbr\u003eGrounded in a number of different disciplines, writers from around the globe consider the flavor of bitterness in rituals of trauma, the terror of elemental uptake, calendar change and culinary continuity in southern Italy, costal foraging in Mont-Saint-Michel Bay, traditional food pairing in French Polynesia, the role of caste in late nineteenth-century colonial western Indian meat markets, the uses of lithium, salts in the Himalayas and on the Catalan coast, nixtamalization in traditional Mexican foods, synthesizing saffron and vanilla, sourness in Persian cookery, Japanese temple cuisine, feeding the Royal Navy in the Age of Fighting Sail, water and food insecurity in Uganda, edible gold, and accounts of the creation of Adam, changing dietetic patterns in Medieval Islam, and the Guangzhou kitchen.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":53720441913617,"sku":"NLS9781800509214","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781800509214.jpg?v=1782782098"}],"url":"https:\/\/www.worldofbooks.com\/collections\/proceedings-of-the-oxford-symposium-on-food-and-cookery-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}