Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004Richard Hosking The Oxford Symposium on Food and Cookery continues to be the premier English conference on these topics, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. |
Common terms and phrases
agriculture American ancient angelica animals Bacchanal bamboo shoots birds bitter boar boiled Books Bord Iascaigh Mhara buffalo capers century consumed consumption Cook His Goose Cookery cooking crops cuisine cuitlacoche culinary cultivated culture deer diet dish domestic domesticated turkeys dried Dublin eaten edible English entomophagy farming fish flavour flower foraging forest Form of Cury fresh fruit fungi game cookbooks garden gathering gender ginseng grow harvest herbs History human hunters hunting Ibid insects Ireland Irish John land live liver locusts London meat medicinal medieval Mesolithic Mexico modern mushrooms muskrat natural North olive Oryx and Crake Oxford Panax Panax quinquefolius parks pike population potatoes recipes roasted Roman root salad salt sauce seafood seakale season seaweed served society species stew Talmudic taste terrapin thistles Thoreau tion traditional trees umbles University Press vegetables venison wild foods wild plants wild turkeys wine York