Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983, Volume 1

19th century Aaltje agricultural American Arabic artichoke Australian Australian cuisine baked baklava Bashkir became beef boiled boza butter cake Catalan Catalan cuisine cheese Chinese Chinese-Indonesian chuño Chuvash coffee houses colony convicts Cookbook cookery books corn Cornish Cornish pasty cuisine culinary cultivation culture diet dishes dough drink Dutch Dutch cups early eaten eating eggs England English ethnic European Finnish fish flatbread flavour flour French fresh fried fruit garden goulash grain Hardeman honey Hungarian Ibid immigrants Indian ingredients Italian Kazakh lavash London Margriet meal meat medlar menu migration milk Netherlands noodles nouvelle cuisine onions origin Osmanli paprika pasty pepper pickles plant popular pork pörkölt porridge potatoes pudding recipes regional restaurants rice roasted Rutman salt sauce served settlers Slovar soup spices stewed sugar sweet taste Tatar thin bread trade tree Turkish Turks vegetables vinegar wheat word Yoopers yufka