New Distributed Titles Fall 2009 - Oxbow Books

Prospect Books
Vegetables
Proceedings of the Oxford Symposium on Food and Cookery 2008
edited by Susan R Friedland
Contents include: A Historical Semiotics of Carving Legumes; The Rise & Fall of
the English Allotment Movement; The First Scientific Defense of a Vegetarian Diet;
Mukimono & Modoki; Synchrony and Diachrony of the Culinary Use of Muscari
Comosum; Traditional Leafy Vegetables; ‘We Talked About the Aubergines’; An
Edible Wild Thistle from the Lebanese Mountains; Sugar Beets in America; The
Potato in Irish Cuisine and Culture; Notes on the Kumara; The Naga Morich Story;
Re-examining the Realities of Vegetable Consumption; Market Gardeners of the
Île de France; Culinary Exchanges, Sustainability and Traditional Vegetable Markets
in India; The Los Angeles Vegetable Cult; Visual Delights from the Vegetable Kingdoms of Italy; A Look at English Kitchen
Gardens and the Vegetable Cookery they Imply, 1650-1800; Renaissance Italy and Insalata; Pomtajer; A Vegetable Zodiac.
320p, 12 b/w illus, paperback, 9781903018668, $60.00, Prospect Books, November 2009.
New in paperback!
New in paperback!
The Centaur’s Kitchen
A Book of French, Greek and Catalan Dishes
for Ships’ Cooks in the Blue Funnel Line
by Patience Gray
This volume contains the full set of instructions that the
author provided in 1964 at the behest of the proprietors
for the cooks of the Blue Funnel Line. She lays out a
whole repertoire, drawn mainly from the Mediterranean
and France, that might be cooked on board ships. Her
aim was to wean the cooks off frozen, dried and packeted
food and to respond to both the seasons and the
supplies available at ports of call.
192p, 14 b/w & 2 col illus, paperback, 9781903018736,
$30.00, Prospect Books, December 2009, The English Kitchen.
The Closet of the Eminently Learned
Sir Kenelme Digbie, Kt., Opened (1669)
edited by Peter Davidson
and Jane Stevenson
A classic of 17th-century English writing about food
and drink. There is perhaps none more frequently quoted
than this most literate of cookery books. Many of the
recipes are for drinks, particularly of meads or metheglins,
but the culinary material provides a remarkable
conspectus of accepted practice among court circles in
Restoration England, with extra details supplied from
Digby’s European travels.
368p, 2 b/w illus, paperback, 9781903018705, $30.00,
Prospect Books, December 2009, The English Kitchen.
culinary studies
Taste or Taboo
Dietary Choices in Antiquity
by Michael Beer
This book looks at the way in which food was employed in Greek and
Roman literature to impart identity, whether social, individual, religious
or ethnic. In many instances, these markers are laid down in
the way that foods were restricted, in other words, by looking at the
negatives instead of the positives of what was consumed. The author
also looks closely at the inherent divide of the Roman world between
the twin centers of Greece and Rome and how it is expressed in food
and its consumption.
160p, paperback, 9781903018637, $24.00, Prospect Books,
November 2009.
Trifle
by Helen Saberi
and Alan Davidson
The authors trace the origins of
the trifle – that quintessentially
English dish – to the earliest
recipe of 1596 and its gradual
transformation from a mere
cooked cream to the manylayered
custardy extravagance
we know today. The stages on
its journey, described with the lightest of touch, are illustrated by recipes
extracted from classic English cookery books.
136p, 12 b/w illus, paperback, 9781903018729, $19.95, Prospect Books,
December 2009, The English Kitchen.
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