Authenticity in the kitchen : proceedings of the Oxford symposium on food and cookery 2005 /

The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range 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 resta...

Full description

Bibliographic Details
Corporate Authors:	Oxford Symposium on Food Cookery Oxford, Oxford Symposium on Food & Cookery Oxford Brookes University, Oxford Symposium on Food & Cookery Oxford
Other Authors:	Hosking, Richard
Format:	Conference Proceeding Book
Language:	English
Published:	Totnes : Prospect books, 2006 Totnes : Prospect Books, c2006 Totnes, Devon : 2006 Totnes, [U.K.] : 2006
Subjects:	Authenticity Cooking > Congresses Diet > History > Congresses Food habits > Congresses Nutrition > History > Congresses Cooking Diet Food habits Nutrition Kitchen Actes de congrès Conference papers and proceedings History

Internet

Yale University

Holdings details from Yale University
Call Number:	TX652.9 .O94X 2006 (LC)

University of Chicago

Holdings details from University of Chicago
Call Number:	TX345.O94 2005

Harvard University

Holdings details from Harvard University
Call Number:	641.6 O98, 2005 TX652.9 .O94 2006

Cornell University