The fat of the land : proceedings of the Oxford Symposium on Food and Cookery 2002

The apparition of fat in Western nutritional theory / Ken Albala

Gluttony : The fifth deadly sin / Joan P. Alcock

The fats of the land : How Sumo wrestlers, Tempura and Viking became foodtainment in Japan / Michael Ashkenazi

Fat in the Jewish diet / Josephine Bacon

Fat as a preservative : Cheese in oil / Rosemary Barron and Geraldene Holt

Fat and flavour / Fritz Bland and Len Fisher

Fat words butter no parsnip : In memory of Jenny Macarthur / Andrew Dalby

Waste not want not : The excesses of gluttony in the early to mid-Victorian period / Helen Day

Jack Spratt's horror : Lardo rediscovered / Anne Dolamore

Hunting for fat, searching for lean / Nichola Flectcher

Polyunsaturated fats and cancer / Barry A. Groves

Oil in Japanese cookery

Comments on an essay by Naomichi Ishige / Richard Hosking

Luscious lipids / Philip Iddison

Celebrating fat / Manpreet Janeja

Masculinity, potency and pig fat : The Kelabit of Sarawak / Monica Janowski

"Even a greedy look is disagreeable" / Cathy K. Kaufman

The fats of life / Sotiris Kitrilakis

Fried in the heartland / Bruce Kraig

Beyond food and fat, the coconut as the Filipino tree of life / Pia Lim-Castillo

Eat fat and fast : The olive oil pastries of Crete / Diana Farr Louis

A brief history of fat, fasting, and the balance diet : The Greek point of view / Linda Lyons

Makris

The pig in Irish cuisine past and present / Mairtin Mac Con Iomaire

Fat in the Victorian kitchen : A medium for cooking, control, deviance and crime / Gerald mars and Valerie Mars

Medieval Arab oils / Charles Perry

Olive oil : Old world, new world

A culinary and cultural bridge / Judy Ridgway

The role and function of butter in the diet of the Monk and penitent in early medieval Ireland / Regina Sexton

Cooking fats in Iran / Margaret Shaida

A fat difference / Renee Valeri

Vegetable oils : A brief survey / Harlan Walker

The greasier the better : Dumba and its place in the Uzbek diet / Russell Zanca

The succulence of kebab, the savour of rice / Sami Zubaida