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- Local Warehouse Cooking and Food- Poultry

Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006

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Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006 Cover

 

Synopses & Reviews

Publisher Comments:

The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.The 25th Oxford Symposium on Food and Cookery was on the subject of and#145;Eggsand#8217;. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved.

Book News Annotation:

The 2006 Oxford Symposium on Food and Cookery focused on the egg and produced the 36 papers contained in this volume, which address a surprisingly diverse range of topics, including the use of the egg in various national cuisines, of course, and also the symbolism and mythology of the egg, ovophilia in Renaissance culture, annotated pictorial documentation of an almost extinct German egg recipe, the history of the deviled egg, consideration of the means of realizing Salvador Dali's unfinished plan to construct a ten-food boiled egg, and the soufflé's rise alongside feminism in the 1960s. Distributed in North America by The David Brown Book Co. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

The 25th Oxford Symposium on Food and Cookery was all about Eggs in Cooking. Subjects include: the use of egg whites in building Philippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery.

Synopsis:

The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herve This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.

Product Details

ISBN:
9781903018545
Author:
Hosking, Richard
Publisher:
Prospect Books (UK)
Author:
Oxford Symposium
Subject:
History
Subject:
Cookery (eggs)
Subject:
Specific Ingredients - Dairy
Subject:
Specific Ingredients - Poultry
Subject:
Cooking (Eggs)
Subject:
Cooking (Eggs) - History
Subject:
Cooking and Food-Poultry
Edition Description:
Trade Paper
Publication Date:
20071031
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
335
Dimensions:
10 x 7 x 1 in 1 oz

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Related Subjects

Arts and Entertainment » Music » Instruction and Study » Techniques
Cooking and Food » By Ingredient » Meats » Poultry
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Young Adult » General

Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006 New Trade Paper
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Product details 335 pages Prospect Books (UK) - English 9781903018545 Reviews:
"Synopsis" by , The 25th Oxford Symposium on Food and Cookery was all about Eggs in Cooking. Subjects include: the use of egg whites in building Philippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery.
"Synopsis" by , The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herve This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.
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