Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery - Ken Albala. Fundolus or botulus: sausages in the Classical world - Joan P. Alcock. Transylvania charcoal-coated bread: From village staple to local hero - Rosemary Barron. Cultures and Cultures: Fermented Foods as Culinary 'Shibboleths' - Jonathan Brumberg-Kraus and Betsey Dexter Dyer. Continuity in Culinary Aesthetics in the Western Mediterranean: Roman Garum & Liquamen in Light of the Local Survival of Fermented Fish Seasonings in Japan & the Western Mediterranean - Anthony F. Buccini. Kimchi: ferment at the heart of Korean cuisine: from local identity to global consumption - June di Schino. Rotten vegetable stalks, stinking beancurd and other Shaoxing delicacies - Fuchsia Dunlop. Quinces, Oranges, Sugar, and Salt of Human Skull: Marmalade's Dual Role as a Medicine and a Preserve - Elizabeth Field. Fermented, cured and smoked: The science and savour of dry-fermented sausages - Len Fisher. The Enigma of Enset Starch Fermentation in Ethiopia: An Anthropological Study - Takeshi Fujimoto. Roman Fish Sauce: part two, an Experiment in Archaeology - Sally Grainger. A Pickletime Memoir: Salt and Vinegar from the Jews of Eastern Europe to the Prairies of Canada, or Bringing Back the Pickled Lettuce - Alexandra Grigorieva and Gail Singer. Sausage in Oil: Preserving Italian Culture in Utica, NY - Naomi Guttman and Max Wall. Boza, Innocuous and Less So - Priscilla Mary Isin. Fermentation as a Co-evolutionary Force - Sandor Ellix Katz. Yeast Are People Too: sourdough fermentation from the microbe's point of view - Jessica A. Lee. Corned Beef: An Enigmatic Irish Dish - Mairtin Mac Con Iomaire and Padraic Og Gallagher. Shad Planking:The Strangely American Story of a Smoked Fish - Mark McWilliams. Smoke and Mirrors? Montreal smoked meat and the creation of tradition - Dr Alan Nash. TEMPEH: the past, present, and possible future of a fermented soybean - Sri Owen and Roger Owen. Hiromeri: a specialty ham of Cyprus; historical evidence, culinary and folklore perspectives - Nasa Patapiou and Chrystalleni Lazarou. Artisanship and Control: Farmhouse Cheddar Comes of Age - Bronwen Percival and Randolph Hodgson. Dried, Frozen and Rotted: Food Preservation in Central Asia and Siberia - Charles Perry. Unlovely Images: Preserved & Cured Fish in Art - Gillian Riley. Unidentified Fermented Objects: The secret food department of the National Museum of Ethnology (NL) - Linda Roodenburg. Fermented Nagaland: A Culinary Adventure - Caroline Rowe. Keata Kule Lorien: Finding the ideal balance within the smoke cured fresh and fermented milk of Northern Kenya's Samburu - William Rubel, Jane Levi, and Elly Loldepe. 'Salty as Sailors Boots'; Salt Cured Meat the Blessing and Bane of the Soldier and the Archaeologist - Alexy Simmons. Drying and Fermenting in the Arctic: Dictating Women's Roles in Alaska's Inupiat Culture - Zona Spray Starks. The stories of bacalao: myth, legend and history - David C. Sutton. From Soup to Dessert: Yoghurt; not only fermented, but cured, preserved, dried, smoked: An ingredient of vast variety indispensable in the Turkish kitchen - Aylin Oney Tan. Stinking Fish, Salt Fish, and Smokehouse Pork: Preserved Foods, Flavor Principles and the Birth of African American Foodways - Michael W. Twitty. A preserve gone bad or just another beloved delicacy? Surstromming and Gravlax - the good and the bad ways of preserving fish - Renee Valeri. From Poi to Fufu: the fermentation of taro - Karin Vaneker. Ancient Jewish Sausages - Susan Weingarten. Remembering Lessons from the Past: Fermentation and the Restructuring of Our Food System - Mark Wiest and Bill Schindler. Smoked and Mirrored in the Foods of Fantasyland - Shana Worthen.
Proceedings Of The Oxford Symposium On Food And Cookery
CURED FERMENTED & SMOKED FOODS