The Fat of the Land: Proceedings of the Oxford Symposium on Food and Cooking 2002
Oxford Symposium, 2003 - Cooking - 313 pages
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
What people are saying - Write a review
We haven't found any reviews in the usual places.
19th century American animal fat aroma bacon beef Beeton body boiled Book bread butter cake calories cancer cent cheese chefs chicken cholesterol coconut oil consumed consumption cookery cooking cream cuisine culinary culture dairy Davidson 99 diet dietary dinner disease dishes drink dripping dumba dumplings early eaten eating economic eggs etiquette fasting fatty acids feast fish flavour fresh fried frying ghee gluttony Greek household Ibid increased industry ingredients intake Irish Japanese Jordan Kelabit kitchen lalud lard lardo Lipids London Macarthur MCFA meat medieval milk mutton nutrition obesity olive oil omega-3 omega-3 fatty acids one’s opsophagos Oxford pastry picodon plant polyunsaturated fats pork potatoes Press production recipes restaurants rice meal roasted salt saturated fats sauce seed sekitori served sesame oil sheep Simopoulos Smoke Point society southern Illinois spices Stobart 80 sumo sweet taste tempura traditional trees Uzbeks vegetable oils Victorian wild wine women words