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

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

by Oxford Symposium
     
 


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 from Britain and abroad including the food writers…  See more details below

Overview


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 from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely 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.

Product Details

ISBN-13:
9781903018477
Publisher:
Marion Boyars Publishers Ltd
Publication date:
08/08/2006
Edition description:
ILLUSTRATE
Pages:
440
Product dimensions:
7.00(w) x 10.00(h) x 2.00(d)

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