Food and language : proceedings of the Oxford Symposium of Food and Cookery 2009 / edited by Richard Hosking.
Material type: TextPublisher: Totnes : Prospect Books, 2010Description: 390 pages : illustrations, map ; 25 cmContent type:- text
- unmediated
- volume
- 190301879X
- 9781903018798
- 641.30014 22
- TX345 .O94 2010
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.30014 OXF (Browse shelf(Opens below)) | 1 | Available | A415525B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.3001 BAG The virtues of the table : how to eat and think / | 641.3001 BAG The virtues of the table : how to eat and think / | 641.3001 FOO Food & philosophy : eat, drink, and be merry / | 641.30014 OXF Food and language : proceedings of the Oxford Symposium of Food and Cookery 2009 / | 641.30014 SAY Eatymologies : historical notes on culinary terms / | 641.3002 GOO Harvest for hope : a guide to mindful eating / | 641.3002373 HAY Creating your culinary career / |
Includes bibliographical references.
Machine converted from AACR2 source record.
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