This collection of thirty eight articles, the proceedings of the Oxford Symposium on Food and Cookery held in July 2010, showcases current scholarship surrounding the curing, fermenting and preserving of a variety of foods from around the world. The scholarly essays address these food topics from several perspectives including social history and scientific and sociological analysis. Topics discussed include fermented foods as cultural Shibboleths, the science and savor of dry-fermented sausages, corned beef: an enigmatic Irish dish, yoghurt in the Turkish kitchen, and preserved and cured fish in art. Contributor information is not included in this volume. Distributed in North America by The David Brown Book Co. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)