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Marketplace (rec.food.marketplace) The ONLY place to advertise. Appropriate for posting offers to buy, sell, trade, or give away food and food-related products and services. Commercial establishments posts no more than once every two weeks. |
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‘The Proceedings of the Oxford Symposium on Food and Cookery 2002: The
Fat of the Land' have recently been published by Footwork (previous volumes were published by Prospect Books). The Oxford Symposium on Food & Cookery now has its own web-site: www.oxfordsymposium.org.uk Information about the Symposium and how to purchase the 2002 proceedings are available on the site. The proceedings are available direct from Footwork in the UK, and in North America from the David Brown Book Co. The publication presents 31 fascinating essays on all aspects of fat in cookery throughout the ages. They comprise the proceedings of the 20th Oxford Symposium on Food & Cookery, the longest running food history conference in the world.*The essays, edited by Harlan Walker, cover a wide and eclectic range of subjects relating to fats and oils, reflecting the diverse interest of this annual gathering of food writers, scientists, historians and sociologists. The papers, some of which are illustrated, cover topics as diverse as: oil in Japanese cookery; medieval Arab oils; butter in the diet of Irish monks; the coconut in Filipino life; fat in the Uzbek diet; olive oil pastries in Crete; gluttony in Victorian England and fried food in the US mid-west. An order form is available on the web-site. Philip Walker Footwork |
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