Cured, Fermented and Smoked Foods

The subject of the 2010 Oxford Symposium on Food is one of the most fecund branches of food studies, ranging across a surprising variety of ingredients. The international gathering that is the Symposium responded vigorously with a series of essays touching on the foodways of cultures like Korea, China, Ethiopia, ancient Rome, Japan, Transylvania, Indonesia, Turkey, Canada, the United States, Ireland, Cyprus, Siberia and the United Kingdom, not to mention central Asia, Holland, Alaska, Africa and Israel. As well as wandering the globe, the authors travel in time drawing on disciplines such as archaeology, orthodox history, oral history and iconography. There are discussions of the role of cured meats in the military diet, the long history of salt cod in the Mediterranean, the art of making sausages in ancient Israel, the anthropology of Ethiopian starch fermentation, the medical history of marmalade and the science of the dry fermentation of sausages.

Helen Saberi is a London-based food historian and food writer. Her books include Afghan Food and Cookery; Trifle (co-authored with the late Alan Davidson); The Road to Vindaloo: Curry Cooks and Curry Books (co-authored with David Burnett) and Tea: A Global History. Her latest book, co-authored with Colleen Taylor Sen, is Turmeric: The Wonder Spice.

The subject of this year's Symposium is one of the most fecund branches of food studies, ranging across a surprising variety of ingredients. The international gathering that is the Symposium responded vigorously with a series of essays touching on the foodways of cultures like Korea, China, Ethiopia, ancient Rome, Japan, Transylvania, Indonesia, Turkey, Canada, the United States, Ireland, Cyprus, Siberia and the United Kingdom, not to mention central Asia, Holland, Alaska, Africa and Israel. As well as wandering the globe, the authors travel in time drawing on disciplines such as archaeology, orthodox history, oral history and iconography. There are discussions of the role of cured meats in the military diet, the long history of salt cod in the Mediterranean, the art of making sausages in ancient Israel, the anthropology of Ethiopian starch fermentation, the medical history of marmalade and the science of the dry fermentation of sausages. Authors include: from America, Ken Albala, Charles Perry, William Rubel and Zona Spray Starks; from Turkey, Aylin Tan and Prescilla Mary Isin; from England, Gillian Riley, Sri Owen, Fuchsia Dunlop and Rosemary Barron, and from Israel, Susan Weingarten.

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