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Fish Food from the Waters: Oxford Symposium on Food and Cookery 2004 Harlan Walker

Fish Food from the Waters: Oxford Symposium on Food and Cookery 2004

Harlan Walker

Published August 28th 1998
ISBN : 9780907325895
Paperback
300 pages
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 About the Book 

The annual volume of the proceedings of the Oxford Symposium, the longest-running colloquy on food and food history in the western world. The subject of this years discussions was not just fish but the diet of fishermen, and any foodstuff that mayMoreThe annual volume of the proceedings of the Oxford Symposium, the longest-running colloquy on food and food history in the western world. The subject of this years discussions was not just fish but the diet of fishermen, and any foodstuff that may be culled from the waters, such as seaweed. The result, as ever, is a collection of essays that ranges widely over the topic, exciting lateral speculation that can only benefit the study of food and foodways. Among the contributions are a piece on the diet of nineteenth-century whalers and whaling communities, several on fish in antiquity, including a study of fish consumption in Roman Britain, and an investigation of the lotus root. Participants to the Symposium are drawn from many countries, so the remit of the papers is much broader than Europe or Britain alone. The volume is uniform with preceding issues, and is fully illustrated in black and white.