Wild food : proceedings of the Oxford Symposium on Food and Cookery, 2004 / edited by Richard Hosking.
Material type: TextPublisher: Totnes, Devon : Prospect books, 2006Description: 344 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 1903018439
- 9781903018439
- 641.3 22
- TX345 .O94 2004
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3 WIL (Browse shelf(Opens below)) | 1 | Available | A397142B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.3 TRU The taste of place : a cultural journey into terroir / | 641.3 VAC Dimensions of food / | 641.3 WER Ingredients / | 641.3 WIL Wild food : proceedings of the Oxford Symposium on Food and Cookery, 2004 / | 641.300095403 BLA The Indian grocery store demystified / | 641.3001 BAG The virtues of the table : how to eat and think / | 641.3001 BAG The virtues of the table : how to eat and think / |
Includes bibliographical references.
Wild food : the call of the domestic / Ken Albala -- Umbles and the eating of humble pie / Joan P. Alcock -- Fungi as food / Josephine Bacon -- Capering about / Rosemary Barron -- Muskrats and terrapins : the forgotten bounty of the coastal marshlands of New Jersey, Delaware, and Maryland / Fritz Blank -- Cooking his goose : gender in American wild game cookbooks / Bronwen E. Bromberger -- Some notes on seakale : Crambe Maritima / Lynda Brown -- Hunting in the medieval royal forests 1066-1307 / Reva Berman Brown -- The hunting and gathering of wild foods / Susan Campbell -- La Ceuillete : foraging for edible wild plants in Southern France / Caroline Conran -- Ginseng : taming the wild / Andrew Dalby -- Walk on the wild side / Daphne Derven -- Where the wild things are : from wild olive to present-day cultivars and a tasting of new world feral olive oils / Anne Dolamore -- Irish seaweed revisited / Elizabeth Field -- The significance of Samuel Pepys' predilection for venison pasty / John Fletcher -- Angelica : from Norwegian mountains to the English trifle / John Fletcher -- A wild herb nursery in Alicante / Vicky Hayward -- Wild about the UAE / Philip Iddison -- The taming of the 'shroom / Cathy Kaufman -- The water tiger : the pike in English cooking / Sam Kilgour -- Entomophagy / Bruce Kraig -- Tracking the wild in 'wild' foods / Steven Kramer -- Cuitlacoche : pest or prize? / Jane Levi -- Some like it raw : buffalo cookery and foodways in America / Walter Levy -- Bamboo for life / Pia Lim-Castillo -- A history of seafood in Irish cuisine and culture / Mairtin Mac Con Iomaire -- Contemporary novelists on GM foods and industrial farming / Kathy Mathys -- Some thoughts on wild fruits / Robert Palter -- The game of the caliphs / Charles Perry -- The edible, incredible cattail / Susan McLellan Plaisted -- Wild plant foods : panacea or just a picnic? / Christopher Robbins -- There are no walls in Eden / William Rubel -- The forest foodways of the tribals of India's Bastar District / Colleen Taylor Sen -- The fall and rise of the edible turkey / Andrew F. Smith -- Really wild : Britain, before agriculture / Colin Spencer -- The artifice of the hunter : gathering ancient inspiration / Marshall Walker -- Wild foods in the Talmud / Susan Weingarten -- Recipe for a bacchanal / Carolin C. Young.
Machine converted from AACR2 source record.
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