Publisher's Synopsis
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of 45 essays presented in 1995 includes pieces on cooks from around the world, both famous and unknown, and studies of the impact on our eating habits by people who were not cooks at all, such as Alexander the Great, who is discussed by Andrew Dalby, an historian of Ancient Greek gastronomy. Other authors and subjects include Barbara Wheaton on Careme, Helen Clifford on Oxford-college cooks, Professor Nicholas Kurti on Count Rumford, Henri Gault on nouvelle cuisine, and Colin Spencer on the early vegetarian, Thomas Tryon.
