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Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005

Author: 


ISBN-13: 

9781903018477


ISBN: 

1903018471


Publisher:  Prospect Books
Summary: The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.Forty seven papers are contributed by authors including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food histor...ians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Hosking, Richard is the author of Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005, published under ISBN 9781903018477 and 1903018471. Two Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005 textbooks are available for sale on ValoreBooks.com, one used from the cheapest price of $133.30, or buy new starting at $61.00.
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Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005

ISBN-13: 9781903018477


ISBN: 1903018471


Publisher: Prospect Books
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