Politically dangerous menus, curious rituals, formal feasts, meals al fresco, the Oxford Symposium on Food History; these are just some of the items that make up this illustrated anthology drawn from Oxford University and college sources, ranging historically from 1282 to the present day. One hundred recipes are separately indexed for easy reference. These have been supplied by college chefs, and by the continuing succession of "invisible women" - nowadays, of course, often men - who, with their spouses, occupy and entertain in, the various college lodgings. Heads of college, their bursars and fellows have also contributed recipes peculiar to their institutions. This book treats a serious subject with humour. It is an anthology which should enlighten and entertain everyone, with or without Oxford connections, and should be of interest to a wide range of readers, including social historians, gastronomes and food enthusiasts. The book should appeal to all those interested in Oxford and the University. It should also have a wide appeal to social historians, gastronomes and food enthusiasts. Ursula Aylmer is the author of "Views of Oxford".
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