Wild Food

Proceedings of the Oxford Symposium on Food and Cookery 2004

by Edited by Richard Hosking (1933-2019), Food Historian

The 2004 Symposium on wild food received a large number of excellent papers and since publication has continued to be one of the most popular in the series. 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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Foraged and Wild Food
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Foraged and Wild Food

ISBN (Paperback) 9781903018439
Price (Paperback) £30.00/$40.00
Publication February 2006
Pages 344
Size 246 x 174 mm
Readership scholars, general readers

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Metadata

  • isbn
    9781903018439 (Paperback)
  • original publisher
    Prospect Books
  • original publisher place
    Totnes, (U.K.)
  • publisher
    Equinox Publishing Ltd.
  • publisher place
    Sheffield (U.K.)
  • series number
    2004
  • series title
    Proceedings of the Oxford Symposium on Food and Cookery