Seeds Proceedings Of The Oxford Symposium On Food And Cookery 2018

This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.

A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.

Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.

The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.

Includes papers presented at the 2014 Oxford Symposium on Food and Cookery

The 2019 symposium of food experts concentrated on throwing light on the powers we encounter as we search for sustenance.

The papers are mainly devoted to fats and oils, although other cooking mediums are explored.