Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006

Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006

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Overview

Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 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.The 25th Oxford Symposium on Food & Cookery was on the subject of ‘Eggs’. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved.

Product Details

ISBN-13: 9781903018545
Publisher: Marion Boyars Publishers Ltd
Publication date: 10/09/2007
Pages: 335
Product dimensions: 7.00(w) x 10.00(h) x 1.00(d)

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