Offal: Rejected and Reclaimed Food
Proceedings of the Oxford Symposium on Food and Cookery 2016
edited by Mark McWilliams
Paperback (Published)
(June 2017)
ISBN: 9781909248557
6.85 x 9.72 inches
Price: $40.00
In stock
This year’s theme – offal, rejected and reclaimed foods – when taken in the broadest sense is a subject well-suited to the explorative ethos of the Oxford Symposium, not least because there’s no universal agreement on what actually qualifies as offal. Each culture has its own views on whether foods are acceptable or merit rejection. Even in neighbouring countries, differences run deep. For example, English ‘offal’ is linguistically related to the Dutch word ‘afval’ which means unambiguously ‘garbage’, a designation that includes most animal-intestines and extremities. The negative connotation of the word indicates automatic rejection of offal by the native Dutch. Nevertheless, within the nation, differences can be observed. In modern times, consumption of most varieties of organ-meats, traditionally unusual in The Netherlands, is having a come-back thanks to newcomers from all parts of the world. Goatheads, chickens-feet, blood, liver, testicles, stomach, udder and heart, are all available if you know the right butcher.
- Edited by Mark McWilliams
Other Titles in this Series
Cured, Fermented and Smoked Foods
Proceedings of the Oxford Symposium on Food and Cookery 2010
Volume 2010
Authenticity in the Kitchen
Proceedings of the Oxford Symposium on Food and Cookery 2005
Volume 2005
Similar Books
Von Speis zu kochen
Kochbucher und Rezeptsammlungen als diskursive Praktiken und Quellen fur die Kulturgeschichte des Spatmittelalters und der Fruhen Neuzeit
