Prospect Books – CYNTHIA D. BERTELSEN

High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

September 2, 2014

Many writers and researchers around the world now write prodigiously on the topic that engages all of us several times a day: food. And its history. It used to be that those of us interested in the history of food found the pickings pretty slim. Of course, there was Reay Tannahill’s Food in History (1973) … More High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

Oxford Food Symposium 2009

November 7, 2009

The Oxford Food Symposium 2009, from an article by Corby Kummer of The Atlantic. The 2010 Symposium will take place in July 9 – 11, at St. Catherine’s College, Oxford, England; the conference topic is very timely — “Cured, Fermented, and Smoked Foods.” January 15, 2010 marks the deadline for proposals for talks. Guess what … More Oxford Food Symposium 2009