Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999Harlan Walker The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age. |
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acid advertising almond milk almonds animals Apicius baby bacteria baking béchamel béchamel sauce Bengali boiled bread Brie brucellosis butter cake carabao's milk cent century cheese cheese-making chhana churn colour Columella condensed milk consumed consumption cooked Cookery cow’s cow's milk cows cream sauces cuisine culture curd curdling dairy products diet dishes doogh dried drink eaten evaporated milk farm farmers Finnish Americans flavour flour fondue French fresh milk gamalost Gammelost goat's goat’s milk goats Gouda Greece Greek heat History honey human ice-cream important infant ingredients Japanese juusto lactose Laiterie Listeriosis London meat medieval milk products milk-tie mixed modern mother mould nature Nestlé nurse pasteurized Persian placenta Pliny protein public health Rambouillet rbGH receipts recipes rennet rice Roman salt sandesh sheep soft sour spices spring-house sugar sweet taste texture thickened tracta traditional viili whey wine yoghurt yolks York