Oxford Symposium on Food and Cookery 1991 PDF Download
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Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
Get Book
Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325467
Category : Cookery
Languages : en
Pages : 246
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Book Description
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
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Book Description
Author: Tom Jaine
Publisher: Oxford Symposium on Food & Cookery
ISBN: 0907325394
Category : Cooking
Languages : en
Pages : 212
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018242
Category : Cooking
Languages : en
Pages : 274
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Book Description
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325726
Category : Cookery
Languages : en
Pages : 317
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325793
Category : Cookbooks
Languages : en
Pages : 340
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Book Description
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Cooking
Languages : en
Pages : 389
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Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
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Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018161
Category : Cooking
Languages : en
Pages : 317
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Book Description
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
