Food and Material Culture
Proceedings of the Oxford Symposium on Food and Cookery 2013
Edited by
Mark McWilliams [+–]
Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.
The thirty-second Oxford Symposium on Food & Cookery discussed food and material culture from every possible angle, and from every possible geographical perspective. Scholars assembled from countries around the globe, hailing from the UK, USA, Turkey, Italy, France, Brazil, Japan, Israel, and Germany. The topics of some of the papers are:
Aesthetics and politics of the kitchen in fascist Italy
Why kitchen utensils matter
Computer engineered food
The bamboo tea whisk in Japanese tea culture
Cooking under fire, 1914–1918
Sugar sculpture in Italian court banquets
Mongolian milk spoons
Élite consumption trends in ceramic tableware in Georgian Ireland
Vessels and equipment used by street food vendors of Istanbul
Perfuming the table in old Baghdad
Salt cellars and the origins of etiquette
Utensils in the classical Greek world
The everyday cooking pot of late antique Palestine
Tools and learning the language of cooking
The rise of the picnic hamper
The story of mixers and mixing
Beefy British Bovril, plasmon and quality Cadbury’s cocoa essence
Towards an anthropology of Bimby food processors in Italy
Table of Contents
Foreword
Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.
Plenary Papers
Symposium Papers
University of the Pacific
Ken Albala is Tully Knoles Endowed Professor at the University of the Pacific in Stockton,
California. He has published 27 books and won the 2023 Outstanding Faculty Award at the
university.
California. He has published 27 books and won the 2023 Outstanding Faculty Award at the
university.
Adrian Bregazzi
Anthony F. Buccini (PhD Cornell University) is an historical linguist and dialectologist who
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
Voltaire Cang is an academic researcher based in Tokyo. He researches and writes about
Japan’s ‘intangible’ heritage, including food and other cultural practices and tradition.
Japan’s ‘intangible’ heritage, including food and other cultural practices and tradition.
Kyri W. Claflin
Betsey Dexter Dyer,Jonathan Brumberg-Kraus
Wheaton College
Jonathan Brumberg-Kraus is Professor of Religion and Henrietta James Faculty Chair for
Outstanding Teaching at Wheaton College in Massachusetts. His most recent book is
Gastronomic Judaism as Culinary Midrash.
Outstanding Teaching at Wheaton College in Massachusetts. His most recent book is
Gastronomic Judaism as Culinary Midrash.
Len Fisher,Janet Clarkson,Alan Parker
Len Fisher is a scientist, author and broadcaster, whose books range from How to Dunk a Doughnut to Crashes, Crises and Calamities: How We Can Use Science to Read the Early-Warning Signs. He won a spoof Ig Nobel prize for using physics to work out the best way to dunk a biscuit.
Joan Fitzpatrick
Peter Hertzmann
Phil Iddison
Priscilla Mary Işin
Llio Teleri Lloyd-Jones
Jeremy MacClancy
Diana Noyce
Charles Perry
Patricia Bixler Reber
Gillian Riley
Caroline Rowe
Laura Shapiro,Rebecca Federman
Emilie Sibbesson
Lesley Steinitz
David C. Sutton
Aylin Öney Tan,Nihal Bursa
Stephanos Tanis
Amy B. Trubek
Susan Weingarten is a food historian and archaeologist living in Jerusalem. She is the author of Haroset: A Taste of Jewish History.
Ryan Whibbs
Marcia Zoladz
