Authenticity in the Kitchen (Paperback)

Richard Hosking

ISBN 10: 1903018471 / ISBN 13: 9781903018477

Published by Marion Boyars Publishers Ltd, Blackawton, 2006

About this Item

Paperback. 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. Contains forty seven papers contributed to the Oxford Symposium on Food and Cookery in 2005. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Seller Inventory # 9781903018477

Bibliographic Details

• Title: Authenticity in the Kitchen (Paperback)
• Publisher: Marion Boyars Publishers Ltd, Blackawton
• Publication Date: 2006
• Language: English
• ISBN 10: 1903018471
• ISBN 13: 9781903018477
• Binding: Paperback
• Condition: new

About this title

Synopsis

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.