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Food & Landscape: Proceedings of the Oxford Symposium on Food and Cookery 2017(Proceedings of the Oxford Symposium on Food and Cookery)

Food & Landscape: Proceedings of the Oxford Symposium on Food and Cookery 2017(Proceedings of the Oxford Symposium on Food and Cookery)


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About the Book

One may expect a symposium on landscape, or terroir, to be a celebration of rolling hills, majestic mountain ranges, mighty rivers, green valleys and fields and the foods that these afford us. Some of the papers in the 2017 Proceedings certainly celebrate the fruits of the earth, but climate change and the often highly deleterious, long-term effects of industrialized agriculture demanded that many contributors turned to their attention to how humans have affected the landscape — and issued cries for action.



Table of Contents:
Foreword / Mark McWilliams Plenary papers A challenging landscape : Scotland's food and drink assets / Catherine Brown Microbial landscapes / Joshua Evans The future belongs to the gourmet / Colin Tudge Exploring aeroir, or the atmospheric taste of place / Nicola Twilley Symposium papers 'Practically only an English grazing farm' : the Irish landscape and English beef / Juliana Adelman Eating into the countryside : the case of Hamburg / Volker Carlton Bach Singapore : landscape of loss, cuisine of comfort / Lucey Bowen Landscaping food and identity : rice paddy art in Japan / Voltaire Cang Stories of Rice Lake stewards, settlers, and storytellers / Nathalie Cooke From nature's garden : reimagining North African landscapes through food in female French colonial literature / Edwige Crucifix Coming in to Graze : the fall and rise of hill-reared mutton / Jessica Fagin Dining outdoors in Renaissance art / Allison Fisher Global warming and the changing global food landscape : the need to preserve diversity / Len Fisher The landscape of food and memory : cuisine and cultural identity in the Sephardic Jewish diaspora / Sara Gardner 'Bigger was better?' The interplay of new technologies, field size, and basic commodity production in the Roman occupation of Britain, c. 100 BCE 400 CE / Christopher Grocock Maple moon : landscapes of the sugar maple in a time of climate change / Naomi Guttman Agriculture without fences / Hilary Heslop Imaginary landscapes and virtual terroir / Ben Houge From Kaluga to Chak-Chak : eating locally along the Trans-Siberian tracks / Sharon Hudgins Nice day in the driftless / Tom Hunter 'A way of seeing which we learn' : food as resistance / Fozia Ismail The Terraces of Kea : producing food for subsistence shaped the Cycladic landscape / Aglaia Kremezi Ghost in the cane fields / Michael Krondl Pasture and pastoralism : the inextricable links between food, culture, and landscape in Samburu district, Northern Kenya / Jane Levi and William Rubel Steps toward an ecology of the cookbook : landscape in the cookbook and the cookbook in its landscape / Don Lindgren Terraced landscapes : farming and performing on balconies / Morna Livingstone Cuscuz Paulista : how an African staple became the gastronomical symbol of Sao Paulo / Sandra Mian The contested origins of the Presniz between myth and reality / Giulia Nicolini Mapping food in France under the first Empire / Guillaume Nicoud Moveable terroir : from liquid stability to rock-solid ephemerality / Thomas Parker Climbing butter mountain : how food law has affected the British landscape, in and out of the EU / Olivia Potts A creature of salty estuaries and glacial till : the history, remarkable qualities, and incomparable flavour of the wild Peconic Bay scallop / Charity Robey Americans and the landscape of wine / Laura Shapiro 'Le mariage entre mets et vins' : on the geographical and historical origins of pairing a food with a particular wine in France / Richard Warren Shepro Lines in the landscape : how the olive-line, the date-line, and the vine-line have defined Mediterranean culture / David C. Sutton Turkish tea for liberty : changing the landscape of a region and the drinkscape of a nation through political choice / Aylin Öney Tan Brandenburg-Prussia's cultivated natural food landscape / Molly Taylor-Poleskey Minnesota's hearty plums : the story of a fruit and its ties to rural and urban landscapes / Emily S. Tepe Reading the English countryside : a thousand years of English agriculture etched on the surface of the land / Malcolm Thick Tejate, Tejateras, and the taste of place : a sensory excavation / Amy B. Trubek Fratelli Ingegnoli : reshaping the landscape of Italian cooking in the late nineteenth and early twentieth centuries / Anne Urbancic Food in the context of first-century Galilee : the Mishnah and the so-called 'Jesus diet' / Susan Weingarten Feasting is the finest prayer : dreams of the Holy Land in the Pots of the Ashkenaz / Michael Yashinsky

About the Author :

Mark McWilliams is Professor and Head of the English Department at the U.S. Naval Academy in Annapolis. He has been editor of the series Proceedings of the Oxford Symposium on Food and Cookery since 2011. He is the author of Between Food and the Novel in Nineteenth-Century America (Rowman & Littlewood, 2012) and The Story Behind the Dish: Classic American Foods ( Greenwood Press, 2012), both CHOICE recommended books.

   


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Product Details
  • ISBN-13: 9781909248625
  • Publisher: Marion Boyars Publishers Ltd
  • Publisher Imprint: Prospect Books
  • Height: 246 mm
  • No of Pages: 448
  • Series Title: Proceedings of the Oxford Symposium on Food and Cookery
  • Weight: 400 gr
  • ISBN-10: 1909248622
  • Publisher Date: 01 Jul 2018
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Proceedings of the Oxford Symposium on Food and Cookery 2017
  • Width: 174 mm


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