Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives.

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Philip Walker
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Default Oxford Symposium on Food and Cookery

‘The Proceedings of the Oxford Symposium on Food and Cookery 2002: The
Fat of the Land' have recently been published by Footwork (previous
volumes were published by Prospect Books).

The Oxford Symposium on Food & Cookery now has its own web-site:

Information about the Symposium and how to purchase the 2002
proceedings are available on the site. The proceedings are available
direct from Footwork in the UK, and in North America from the David
Brown Book Co.

The publication presents 31 fascinating essays on all aspects of fat
in cookery throughout the ages. They comprise the proceedings of the
20th Oxford Symposium on Food & Cookery, the longest running food
history conference in the world.*The essays, edited by Harlan Walker,
cover a wide and eclectic range of subjects relating to fats and oils,
reflecting the diverse interest of this annual gathering of food
writers, scientists, historians and sociologists.

The papers, some of which are illustrated, cover topics as diverse as:
oil in Japanese cookery; medieval Arab oils; butter in the diet of
Irish monks; the coconut in Filipino life; fat in the Uzbek diet;
olive oil pastries in Crete; gluttony in Victorian England and fried
food in the US mid-west.

An order form is available on the web-site.

Philip Walker
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