Item description for Wild Food: Proceedings on the Oxford Symposium on Food And Cookery 2004 by Richard Hosking, Sylvia C. Keesmaat, Shyam Mehta, Bill McGuinness, Tess Curran, Nora Guthrie & Sylvia Yount...
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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Est. Packaging Dimensions: Length: 1" Width: 6.75" Height: 9.5" Weight: 1.35 lbs.
Release Date Apr 10, 2006
Publisher Prospect Books (UK)
ISBN 1903018439 ISBN13 9781903018439
Availability 1 units. Availability accurate as of Mar 30, 2017 08:49.
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More About Richard Hosking, Sylvia C. Keesmaat, Shyam Mehta, Bill McGuinness, Tess Curran, Nora Guthrie & Sylvia Yount
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).