Edited by Harlan Walker. 230 pages. OXFORD SYMPOSIUM ON FOOD AND COOKERY 1991 PROCEEDINGS CONTENTS UTILITY AND SYMBOL IN PUBLIC EATING Sami Zubaida ---------- 1 FEEDING THE 42,000. PUBLIC INSTITUTIONAL EATING: THE BRITISH ARMY IN THE GULF Dr. Joan P. Alcock ---------- 6 THE WHISTLE-BLOWERS: THE DARKER SIDE OF PUBLIC EATING WITH REVIEWS OF TWO BOOKS FROM ABROAD Josephine Bacon ---------- 26 EATING OUT IN NIGERIA - FROM FOOD VENDORS TO THE SHERITON Dr. Esther Balogh ---------- 29 SLOW STARVATION. SOME NOTES CONCERNING THE FEEDING OF CHILDREN IN NINETEENTH CENTURY INSTITUTIONS Maggie Black & Priscilla Bain ----- 36 IDENTITY WITH MYCENAEAN ANCESTORS IN CULT MEALS AT ANCIENT GREEK SANCTUARIES Prof. Phyllis P. Bober ---------- 50 THE COMPANY OF QAHWA Holly Chase ---------- 54 TWO SIXTEENTH CENTURY BANQUETS IN MEXICO Dr. Sophie D. Coe ---------- 61 TRANSYLVANIAN INNS AND TRAVELLERS Andrew Dalby ---------- 67 PASTA EATING IN THE STREETS OF NAPLES June di Schino ---------- 76 STREET FOOD/ROAD FOOD IN THE PACIFIC NORTHWEST John Doerper ---------- 80 POSTGATE IN PARTIBUS Christopher Driver ---------- 86 SINGAPORE STREET FOOD Hugo Dunn-Meynell ---------- 89 BALUT TO BARBECUE: PHILIPPINE STREET FOOD Professor Doreen G. Fernandez ----- 98 HOSPITAL FOOD Bobby Freeman ---------- 105 TABLE TOP COOKING Elizabeth Gabay ---------- 108 PAVEMENT FOOD, PACKED MEALS AND PICNICS IN JAPAN Prof. Richard F. Hosking ---------- 117 THE BEER TAVERNS OF PRAGUE Sharon Hudgins ---------- 122 BURGER AND FRIES: FROM WHITE CASTLES TO GOLDEN ARCHES Tom Hudgins ---------- 141 TEENAGERS FREQUENTING A SNACK-BAR Preben L. Johannesen ---------- 150 THE ENGLISH TEA ROOM Dr. Brigid Keane & Olive Portnoy ----- 157 DINING OUT IN ANCIENT ROME Mary Wallace Kelsey ---------- 166 STREET FOOD IN HAWAII Judith M. Kirkendall ---------- 171 THE AMERICAN HOT DOG STAND Professor Bruce Kraig ---------- 174 FOOD, DRINK, AND SWAHILI PUBLIC SPACE Robert A. Leonard & Wendy J. Saliba ----- 178 CAMP COOKERY IN THE AMERICAN CIVIL WAR: THE FLORENCE NIGHTINGALE AND ALEXIS SOYER CONNECTIONS Professor Daniel & Mrs. Janice Longone 186 FIELD FOOD - MEN'S BUSINESS Elisabeth Luard ---------- 192 GOBBLE, GULP AND GO Jeremy MacClancy ---------- 196 ICE CREAM AND IMMORALITY Francis McKee ---------- 199 LEARNING HOW TO EAT IN PUBLIC: SCHOOL DINNERS Laura Mason ---------- 206 THE OYSTER HOUSE - THEN AND NOW Richard C. Mieli ---------- 211 EATING OUT IN THE ANCIENT NEAR EAST Janny de Moor ---------- 213 PRE-COLOMBIAN MARKET FOOD AND ITS DESCENDANTS Elisabeth Lambert Ortiz ---------- 222 PUBLIC EATING, PUBLIC MANNERS IN ASIA Sri & Roger Owen ---------- 223 JUDHABAH AND LAUZINAJ: OR WHAT TO ORDER IN 9TH CENTURY BAGHDAD Charles Perry ---------- 231 TEMPERANCE HOTELS AND 'THOSE DAMNED COLD WATER DRINKING SOCIETIES' Jo Marie Powers & Dorothy Duncan 234 GIOVEDI GNOCCHI, SABATO TRIPPA Gillian Riley ---------- 246 THE ASIANISATION OF THE AUSTRALIAN PALATE Cherry Ripe ---------- 251 PUBLIC EATING IN AFGHANISTAN Helen Saberi ---------- 258 CHEZ SOI CHEZ EUX Alice Wooledge Salmon ---------- 269 CHELLOW KABAB - THE NATIONAL DISH OF IRAN Margaret Shaida ---------- 272 MARKETPLACE AND STREET FOOD IN HUNGARY, 1850 TO 1950 Dr. Louis Szathmary ---------- 276 COFFEE HOUSES IN THE EIGHTEENTH CENTURY Greta Verdin ---------- 285 FROM TURTLE TO TRIPE: PHILADELPHIA PEPPERPOT, A STREET FOOD FROM THE WEST INDIES William Woys Weaver ---------- 287 PENNY LICKS AND HOKEY POKEY, ICE CREAM BEFORE THE CONE Robin Weir ---------- 295 EXPOSITIONS UNIVERSELLES Barbara K. Wheaton ---------- 301 PUBLIC (AND PRIVATE) EATING IN GREECE 450-300 BC Dr. John Wilkins ---------- 306 HISTORICAL ATTITUDES TO WOMEN EATING IN RESTAURANTS Anne Williams ---------- 311 PUBLIC EATING - AN EXHIBITION Lisa Chaney ---------- 315 A SCOTTISH DINNER Catherine Brown ---------- 316 AN ITALIAN LUNCH organised by Anna Del Conte ----- 320 LIST OF PARTICIPANTS ---------- 321 AVAILABILITY: This title is out of print. The table of contents is presented here for informational purposes only. |
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