Cured, fermented and smoked foods : proceedings of the Oxford Symposium on Food and Cookery 2010 (Livre, 2011) [WorldCat.org]
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Cured, fermented and smoked foods : proceedings of the Oxford Symposium on Food and Cookery 2010

Auteur : Helen Saberi
Éditeur: [Totnes, England] : Prospect Books, 2011.
Édition/format:   Livre imprimé : Publication de conférence : AnglaisVoir toutes les éditions et tous les formats
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Détails

Genre/forme: Conference papers and proceedings
Congresses
konferenser
Type d’ouvrage: Publication de conférence
Type de document: Livre
Tous les auteurs / collaborateurs: Helen Saberi
ISBN: 9781903018859 1903018854
Numéro OCLC: 704382758
Description: 392 pages : illustrations (black and white) ; 25 cm
Contenu: Foreword / Elisabeth Luard --
The absent third : the place of fermentation in a thinkable world food system / Sidney W. Mintz --
Bacterial fermentation and the missing terroir factor in historic cookery / Ken Albala --
Fundolus or botulus : sausages in the classical world / Joan P. Alcock --
Transylvania charcoal-coated bread : from village staple to local hero / Rosemary Barron Barron --
Cultures and cultures : fermented foods as culinary shibboleths / Jonathan Brumberg-Kraus and Betsey Dexter Dyer --
Continuity in culinary aesthetics in the western Mediterranean : Roman garum and liquamen in the light of the local survival of fermented fish seasonings in Japan and the western Mediterranean / Anthony F Buccini --
Kimchi : ferment at the heart of Korean cuisine, from local identity to global consumption / June di Schino --
Rotten vegetable stalks, stinking bean curd and other Shaoxing delicacies / Fuchsia Dunlop --
Quinces, oranges, sugar, salt of human skull : marmalade's dual role as a medicine and a preserve / Elizabeth Field --
Fermented, cured and smoked : the science and savour of dry-fermented sausages / Len Fisher --
The enigma of enset starch fermentation in Ethiopia : an anthropological study / Takeshi Fujimoto --
Roman fish sauce : an experiment in archaeology / Sally Grainger --
A pickletime memoir : salt and vinegar from the Jews of Eastern Europe to the prairies of Canada, or bringing back the pickled lettuce / Alexandra Grigorieva and Gail Singer --
Sausage in oil : preserving Italian culture in Utica, NY / Naomi Guttman and Max Wall --
Boza, innocuous and less so / Priscilla Mary Işin Işin --
Fermentation as a co-evolutionary force / Sandor Ellix Katz --
Yeast are people too : sourdough fermentation from the microbe's point of view / Jessica A. Lee --
Corned beef : an enigmatic Irish dish / Máirtín Mac Con Iomaire and Pádraic Óg Gallagher Gallagher --
Shad planking : the strangely American story of a smoked fish / Mark McWilliams --
Smoke and mirrors? Montreal smoked meat and the creation of a tradition / Alan Nash --
Tempeh : the past, present and possible future of a fermented soybean / Sri Owen and Roger Owen --
Artisanship and control : farmhouse cheddar comes of age / Bronwen Percival and Randolph Hodgson --
Dried, frozen and rotted : food preservation in Central Asia and Siberia / Charles Perry --
Unlovely images : preserved and cured fish in art / Gillian Riley --
Unidentified fermented objects : the secret food department of the National Museum of Ethnology / Linda Roodenburg --
Fermented Nagaland : a culinary adventure / Caroline Rowe --
Keata Kule Lorien : finding the ideal balance within the smoke-cured fresh and fermented milk of northern Kenya's Samburu / William Rubel, Jane Levi and Elly Loldepe --
Salty as sailors boots ; salt-cured meat, the blessing and bane of the soldier and the archaeologist / Alexy Simmons --
Drying and fermenting in the Artic : dictating women's roles in Alaska's Inupiat culture / Zona Spray Starks --
The stories of Bacalao : myth, legend and history / David C. Sutton --
Yoghurt in the Turkish kitchen / Aylin Öney Tan --
Stinking fish, salt fish, and the smokehouse pork : preserved foods, flavor principles and the birth of African American foodways / Michael W. TwittyTwitty --
A preserve gone bad or just another beloved delicacy? Surströmming and gravlax gravlax / Renée Valeri --
From poi to fufu : the fermentation of taro / Karin Vaneker --
Ancient Jewish sausages / Susan Weingarten --
Remembering lessons from the past : fermentation and the restructuring of our food system / Mark Wiest and Bill Schindler --
Smoked and mirrored in the foods of fantasyland / Shana Worthen.
Responsabilité: edited by Helen Saberi.

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