Authenticity in the Kitchen
Proceedings of the Oxford Symposium on Food and Cookery 2005
edited by Richard Hosking
Paperback (Published)
(August 2006)
ISBN: 9781903018477
6.85 x 9.72 inches
Price: $40.00
In stock
The theme of the 2005 Oxford Symposium was the ever-fraught concept of authenticity in the kitchen. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe, to the identity of liquamen and other Roman sauces, among others.
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.
- Edited by Richard Hosking
Other Titles in this Series
Cured, Fermented and Smoked Foods
Proceedings of the Oxford Symposium on Food and Cookery 2010
Volume 2010
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