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Authenticity in the Kitchen - Richard Hosking
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453 Seiten, 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., Cooking, Oxford Symposium

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

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

2005, ISBN: 9781903018477

ID: 9781903018477

Richard Hosking, Paperback - ILLUSTRATE, English-language edition, Pub by Prospect Books Books, Cooking & Cookbooks~~History, Authenticity-in-the-Kitchen~~Richard-Hosking, 999999999, Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005, Richard Hosking, 1903018471, Prospect Books, , , , , Prospect Books

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Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 - Richard Hosking
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Richard Hosking:
Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 - Paperback

2005

ISBN: 1903018471

[SR: 2216621], Paperback, [EAN: 9781903018477], Prospect Books, Prospect Books, Book, [PU: Prospect Books], Prospect Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books

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Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food & Cookery 2005 - Richard Hosking (Editor)
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Richard Hosking (Editor):
Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food & Cookery 2005 - Paperback

2005, ISBN: 9781903018477

ID: 598654445

Prospect Books, 2006-09-01. Paperback. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. Expedite Shipping Available., Prospect Books, 2006-09-01

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Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food & Cookery 2005 - Richard Hosking (Editor)
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Richard Hosking (Editor):
Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food & Cookery 2005 - Paperback

2006, ISBN: 1903018471

ID: 11807784413

[EAN: 9781903018477], Neubuch, [PU: Prospect Books], Cooking|General, Cooking|History

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

Richard Hosking

Title:

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

ISBN:

1903018471

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 historians 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.

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


EAN (ISBN-13): 9781903018477
ISBN (ISBN-10): 1903018471
Paperback
Publishing year: 2006
Publisher: Prospect Books
453 Pages
Weight: 0,794 kg
Language: eng/Englisch

Book in our database since 26.02.2008 07:12:25
Book found last time on 06.07.2016 09:59:55
ISBN/EAN: 1903018471

ISBN - alternate spelling:
1-903018-47-1, 978-1-903018-47-7

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