Item description for Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006 by Richard Hosking...
The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates 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.
Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herv This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffl; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.
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Est. Packaging Dimensions: Length: 9.69" Width: 6.77" Height: 0.09" Weight: 1.32 lbs.
Release Date Nov 30, 2007
Publisher Prospect Books (UK)
ISBN 1903018544 ISBN13 9781903018545
Availability 0 units.
More About Richard Hosking
Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.
Richard Hosking has an academic affiliation as follows - Hiroshima Shudo University (Emeritus).