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Cured, Fermented and Smoked Foods: Proceedings from the Oxford Symposium on Food and Cookery 2010 - Softcover
Synopsis
Quoting the first chapter in this volume, it has been estimated that perhaps two-thirds of the world's food is altered before being eaten and thisun-freshcategory includes foods preserved by drying, salting, smoking, immersion in an anaerobic medium such as sugar or oil, canning, fermentation in addition, of course, to cooked food. The theme of the 2010 Symposium attracted papers covering all aspects of food preservation techniques and the food cultures that exploit them.
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About the Author
Helen Saberi is a London-based food historian and food writer. Her books include Afghan Food and Cookery; Trifle (co-authored with the late Alan Davidson); The Road to Vindaloo: Curry Cooks and Curry Books (co-authored with David Burnett) and Tea: A Global History. Her latest book, co-authored with Colleen Taylor Sen, is Turmeric: The Wonder Spice.
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Cured, Fermented and Smoked Foods : Proceedings of the Oxford Symposium on Food and Cookery 2010
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Cured, Fermented & Smoked Foods (Paperback)
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Paperback. Condition: new. Paperback. The subject of this year's Symposium is one of the most fecund branches of food studies, ranging across a surprising variety of ingredients. The international gathering that is the Symposium responded vigorously with a series of essays touching on the foodways of cultures like Korea, China, Ethiopia, ancient Rome, Japan, Transylvania, Indonesia, Turkey, Canada, United States, Ireland, Cyprus, Siberia and the United Kingdom, not to mention central Asia, Holland, Alaska, Africa and Israel. As well as wandering the globe, the authors travel in time drawing on disciplines such as archaeology, orthodox history, oral history and iconography. There are discussions of the role of cured meats in the military diet, the long history of salt cod in the mediterranean, the art of making sausages in ancient Israel, the anthropology of Ethiopian starch fermentation, the medical history of marmalade and the science of the dry fermentation of sausages.Authors include from America, Ken Albala, Charles Perry, William Rubel and Zona Spray Starks; from Turkey, Aylin Tan and Prescilla Mary Isin; from England, Gillian Riley, Sri Owen, Fuchsia Dunlop and Rosemary Barron, and from Israel, Susan Weingarten. More than 40 essays by international scholars about cured, fermented and smoked foods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781903018859
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Cured, Fermented and Smoked Foods
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