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Food Studies
The PDF of this book is included at no charge in these Collections.
National and Regional Styles of Cookery
Proceedings of the Oxford Symposium on Food and Cookery 1981
by Edited by Alan Davidson, Diplomat and Food Historian, (1924-2003)
The essays in this volume were all contributed to the Oxford Symposium 1981 at Saint Antony's College, on National and Regional Styles of Cookery.
The chapters, taken collectively, represents the
the main regions of the world, different periods of time and different ways of looking at the subject and they fall into the following four themes. These are :
(a) Birth and Growth of Cookery Styles
(b) Migrations of Ingredients and Methods
(c) The Outlook: Uniformity or What?
(d) Bogus Cuisines
ISBN (Paperback) 9780907325079 — Out of Print
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Food Studies
The PDF of this book is included at no charge in these Collections.
Metadata
- isbn9780907325079 (Paperback)
- original publisherProspect Books
- original publisher placeTotnes, (U.K.)
- publisherEquinox Publishing Ltd.
- publisher placeSheffield (U.K.)
- series number1981
- series titleProceedings of the Oxford Symposium on Food and Cookery
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