Food Studies & Cookery

Food Studies & Cookery

180 projects. Showing results 21 through 40.

By the Atlantic

The Food & Cooking of Southwest France and Spain

Caroline Conran, Food Writer, Illustrator and Translator

Cato on Farming

A Modern Translation

Translated with Commentary by Andrew Darby, Food Historian and Classicist
3 overweight and tipsy men in 19th-century evening clothes or military uniform toast each other around a punch bowl

Celebration

Proceedings of the Oxford Symposium on Food and Cookery 2011

Mark McWilliams, U.S. Naval Academy (Volume Editor)
red cherries and purple, red and white mulberries with leaves

Cherries & Mulberries

Growing & Cooking

Jane McMorland Hunter, Bookseller and Gardener, Sally Hughes, Bookseller and Professional Cook

Cocatrice and Lampray Hay

Late Fifteenth-Century Recipes from Corpus Christi College Oxford

Translated & transcribed with notes and commentary by Constance B. Hieatt, Medieval Historian (1928-2011), Volume Editor
period illustration of Frederick Accum lecturing on food adulteration in a lab

Cookery — Science, Lore & Books

Proceedings of the Oxford Symposium on Food and Cookery 1984 & 1985

Edited by Tom Jaine, Author and Former Publisher & Restaurateur

Cooking & Dining in Medieval England

Peter Brears, Food Historian and Consultant

Cooking & Dining in Tudor & Early Stuart England

Peter Brears, Food Historian and Consultant

Cooking & Dining in the Victorian Country House

Peter Brears, Food Historian and Consultant
book cover

Cooking Apicius

Roman Recipes for Today

Sally Grainger, Archaeologist, Food Historian and Reconstructivist Cook
sketch of a 19th-century chef displaying a sea turtle to a group of diners

Cooking Up History

Chefs of the Past

Emma Kay, Independent Scholar & Curator

Cooking Weeds

A Vegetarian Cookery Book

Vivien Weise, Food & Travel Writer
watercolour drawing of green and yellow courgettes

Cooking with Courgettes

Marie Fougère, Artist, teacher and writer
book cover

Cooks and Other People

Proceedings of the Oxford Symposium on Food and Cookery 1995

Edited by Harlan Walker (1925-2018) Industrialist & Food Enthusiast
colonial officer seated at writing desk being fanned by a turbaned servant, watercolour

Culinary Jottings for Madras

Colonel A.R. Kenney-Herbert — a.k.a. 'Wyvern' (1840-2016) Army Colonel & Cookery Writer

Cured, Fermented & Smoked Foods

Proceedings of the Oxford Symposium on Food and Cookery 2010

Edited by Helen Saberi, Food Writer
purple fruit on a teee with leaves

Damsons

An Ancient Fruit in the Modern Kitchen

Dr. Sarah Conrad Gothie, Moore College of Art and Design
Painting of an Iraqi woman seated drinking tea

Delights from the Garden of Eden

A Cookbook and History of the Iraqi Cuisine, abridged second edition

Nawal Nasrallah, Independent Scholar
portrait of Catherine Dickens

Dinner For Dickens

The culinary history of Mrs Charles Dickens’s menu books

Disappearing Foods — Studies in Foods & Dishes at Risk

Proceedings of the Oxford Symposium on Food and Cookery 1994

Edited by Harlan Walker (1925-2018) Industrialist & Food Enthusiast