Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings
There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler.
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SOME CONSIDERATIONS ON THE NATURE OF STAPLES
DO PROCESSED SOCIETIES HAVE STAPLE FOODS?
PASTA NOT ONLY ITALIAN
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added Africa agriculture American ancient animals areas baked barley beans become boiled bread bulgur butter cake California called century Chinese coast common contains cooked cookery corn crops cultivated culture dates described developed diet dish dough dried drink early East eaten especially fact fish flavour flour fresh fruit gardens give grain ground growing grown hand important Indian ingredients Italy kind known land later leaves less living London maize meal means meat mentioned method Mexico Middle milk mixed natural Nutrition origin plants polenta popular population potato prepared Press production quantity recipes refers region rice roots salt season seeds served sometimes South staple food sugar supermarkets sweet taste tortillas traditional usually variety vegetables verjuice West wheat wine