Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings

Front Cover
Harlan Walker
Prospect Books, 1990 - 248 pages
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.

From inside the book

Contents

SOME CONSIDERATIONS ON THE NATURE OF STAPLES
1
DO PROCESSED SOCIETIES HAVE STAPLE FOODS?
24
PASTANOT ONLY ITALIAN
38
Copyright

9 other sections not shown

Other editions - View all

Common terms and phrases

Bibliographic information