Food Studies & Cookery

Food Studies & Cookery

180 projects. Showing results 121 through 140.

Slippery Noodles

A Culinary History of China

Hsiang-ju Lin
coloured drawing of an orange pot with a ladle handle and steam coming out of it

Soup

Eileen White, Historian
preparing rosewater

Spicing up the Palate — Studies of flavourings, ancient and modern

Proceedings of the Oxford Symposium on Food and Cookery 1992

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

Staple Foods

Proceedings of the Oxford Symposium on Food and Cookery 1989

Edited by Harlan Walker (1925-2018) Industrialist & Food Enthusiast
watercolour of mountainous scene with village in valley by the author

Sud de France

The food and cooking of the Languedoc

Caroline Conran, Food Writer, Illustrator and Translator
18th century cartoon of british soldiers in a tea room eating sherberts

Sugar-plums and Sherbert

The Prehistory of Sweets

Laura Mason (1957-2021) Food Historian

Summer Farms

Seasonal Exploitation of the Uplands from Prehistory to the Present

John R. Collis, University of Sheffield, Franco Nicolis, Ufficio Beni Archeologici, Mark Pearce, University of Nottingham (Volume Editors)

Sussex Recipe Book

With a few excursions into Kent

colour photo of various cakes and biscuits arranged on a table

Sweet Slices of History

Baking & Cakes

Marjory Szurko, Librarian
book cover

Taste

Proceedings of the Oxford Symposium on Food and Cookery 1987

Edited by Tom Jaine, Author and Former Publisher & Restaurateur

Taste or Taboo

Dietary Choices in Antiquity

Michael Beer, University of Exeter
butcher illustrations of a steer and a sheep

Testicles

Balls in Cooking and Culture

Blandine Vié, Food Journalist & Author

The Accomplisht Cook (1660/85)

or, the art and mystery of cookery

Robert May, Chef and Cookbook Author, (1588-circa 1664), Biographical Introduction by Marcus Bell, Foreword by Alan Davidson, Diplomat and Food Historian, (1924-2003)

The Art of Cookery

John Thacker, 18th-Century Cook to Dean of Durham Cathedral
Woodcut showing a page serving at a lord's high table

The Boke of Keruynge

(The Book of Carving)

Wynkyn de Worde, Medieval Printer, Edited by Peter Brears, Food Historian and Consultant
colour painting of wrapped and unwrapped oranges spilling out of a basket

The Book of Marmalade

Revised Edition

C. Anne Wilson, Food Historian and Librarian, (1927-2023)

The British Housewife

Cookery-books, Cooking and Society in 18th-century Britain

Gilly Lehmann, Independent Scholar
black, white and red drawing of people at leisure on the deck of a ship

The Centaur’s Kitchen

A Book of French, Italian, Greek and Catalan Dishes for Ships' Cooks on the Blue Funnel Line

Patience Gray (1917-2005), Food and Travel Writer

The Closet of the Eminently Learned Sir Kenelme Digbie, Kt., Opened (1669)

Sir Kenelm Digby, Courtier, Diplomat, Philosopher, (1603-1665), Peter Davidson, University of Oxford & Jane Stevenson, University of Oxford (Volume Editors)

The Cookery Book of Lady Clark of Tillypronie

Charlotte Clark (1824–1897) Diplomatic Wife, Hostess & Recipe Collector