Offal: Rejected and Reclaimed Food: Proceedings of the Oxford Symposium on Food and Cookery 2016 - Couverture souple

Couverture souple

ISBN 10 : 190924855X ISBN 13 : 9781909248557

Editeur : Prospect Books, 2017

Synopsis

This year's theme - offal, rejected and reclaimed foods - when taken in the broadest sense is a subject well-suited to the explorative ethos of the Oxford Symposium, not least because there's no universal agreement on what actually qualifies as offal. Each culture has its own views on whether foods are acceptable or merit rejection. Even in neighbouring countries, differences run deep. For example, English 'offal' is linguistically related to the Dutch word 'afval' which means unambiguously 'garbage', a designation that includes most animal-intestines and extremities. The negative connotation of the word indicates automatic rejection of offal by the native Dutch. Nevertheless, within the nation, differences can be observed. In modern times, consumption of most varieties of organ-meats, traditionally unusual in The Netherlands, is having a come-back thanks to newcomers from all parts of the world. Goatheads, chickens-feet, blood, liver, testicles, stomach, udder and heart, are all available if you know the right butcher.

A propos du livre

À propos de l?auteur

Mark McWilliams is the Chair of the English Department at the United States Naval Academy, Annapolis, USA

Détails de l'édition

• Éditeur: Prospect Books
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 190924855X
• ISBN 13: 9781909248557
• Reliure: Broché
• Nombre de pages: 400
• Éditeur: McWilliams Mark
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible