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Wild Food: Proceedings on the Oxford Symposium on Food And Cookery 2004 [Paperback]

By Richard Hosking (Editor)
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Item Number 274574  
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Item description for Wild Food: Proceedings on the Oxford Symposium on Food And Cookery 2004 by Richard Hosking...

The Oxford Symposium on Food and 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. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003.

Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.

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Item Specifications...

Pages   344
Est. Packaging Dimensions:   Length: 1" Width: 6.75" Height: 9.5"
Weight:   1.35 lbs.
Binding  Softcover
Release Date   Jun 1, 2006
Publisher   Prospect Books (UK)
ISBN  1903018439  
ISBN13  9781903018439  

Availability  0 units.

More About Richard Hosking

Register your artisan biography and upload your photo! 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).

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Product Categories

1Books > Subjects > Children > History & Historical Fiction
2Books > Subjects > Cooking, Food & Wine > Gastronomy > Essays
3Books > Subjects > Cooking, Food & Wine > Gastronomy > History
4Books > Subjects > Cooking, Food & Wine > General

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