Food Studies & Cookery

Food Studies & Cookery

180 projects. Showing results 101 through 120.

Nurture

Proceedings of the Oxford Symposium on Food and Cookery 2003

Edited by Richard Hosking (1933-2019), Food Historian
almond nut on branch, plant in flower and nut without covering

Nuts

Growing & Cooking

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

Offal — Rejected and Reclaimed Food

Proceedings of the Oxford Symposium on Food and Cookery 2016

Mark McWilliams, U.S. Naval Academy (Volume Editor)

On Chestnuts

The trees and their seeds

Ria Loohuizen, Food Writer
drawing of fish with open mounts

Open-mouthed

Food Poems

James Crowden, Lawrence Sail, Alan Peacock, Elisabeth Rowe, All Poets based in Devon
beehive oven, soyers camp oven and box oven collage

Outdoor Ovens

if you can’t stand the heat, go al fresco

Josh Sutton, Food & Travel Writer & Illustrator

Over a Red-Hot Stove

Essays in Early Cooking Technology

Edited by Ivan Day, Food Historian

Palladius

The Work of Farming

Rutilius Taurus Aemilianus Palladius, 4th/5th century CE, Translated by John G. Fitch, University of Victoria (Emeritus)

Persia in Peckham

Recipes from Persepolis

Sally Butcher, Food Writer & Restaurateur

Petits Propos Culinaires

A Journal of Food, Cookery and Cookbooks

Sam Bilton, Food Writer & Editor

Plenti and Grase

Food and Drink in a Sixteenth-Century Household

Mark Dawson, Independent Scholar

Portable Food

Proceedings of the Oxford Symposium on Food and Cookery 2022

book cover

Public Eating

Proceedings of the Oxford Symposium on Food and Cookery 1991

Edited by Harlan Walker (1925-2018) Industrialist & Food Enthusiast
yellow quinces and flowers on leafy branches

Quinces

Growing & Cooking

Jane McMorland Hunter, Bookseller and Gardener, Sue Dunster, Gardener
drawing of rhubarb

Rhubarbaria

Recipes for Rhubarb

Mary Prior (1923-2012) Social Historian

Roman Food Poems

Translated by Alistair Elliott, Librarian, Poet and Translator (1932-2018)
Chinese junks in harbour

Seafood of South-East Asia

Second Edition

Alan Davidson, Diplomat and Food Historian, (1924-2003)
collage of 4 seaweeds

Seaweed in the Kitchen

How to Forage, Prepare and Cook With Seaweed

Fiona Bird Food Writer & Forager

Seeds

Proceedings of the Oxford Symposium on Food & Cookery 2018

Mark McWilliams, U.S. Naval Academy (Volume Editor)

Sir Hugh Plat

The Search for Useful Knowledge in Early Modern London

Malcom Thick, Independent Scholar