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005 20221101185230.0
008 060423s2006 enka b 100 0 eng d
010 _a 2006445582
011 _aBIB MATCHES WORLDCAT
020 _a1903018439
020 _a9781903018439
035 _a(ATU)b11097243
035 _a(OCoLC)67612672
040 _aUAT
_beng
_erda
_cUAT
_dBAKER
_dDLC
_dYDXCP
_dUKM
_dGEBAY
_dATU
050 0 0 _aTX345
_b.O94 2004
082 0 4 _a641.3
_222
245 0 0 _aWild food :
_bproceedings of the Oxford Symposium on Food and Cookery, 2004 /
_cedited by Richard Hosking.
264 1 _aTotnes, Devon :
_bProspect books,
_c2006.
300 _a344 pages :
_billustrations ;
_c25 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references.
505 0 0 _tWild food : the call of the domestic /
_rKen Albala --
_tUmbles and the eating of humble pie /
_rJoan P. Alcock --
_tFungi as food /
_rJosephine Bacon --
_tCapering about /
_rRosemary Barron --
_tMuskrats and terrapins : the forgotten bounty of the coastal marshlands of New Jersey, Delaware, and Maryland /
_rFritz Blank --
_tCooking his goose : gender in American wild game cookbooks /
_rBronwen E. Bromberger --
_tSome notes on seakale : Crambe Maritima /
_rLynda Brown --
_tHunting in the medieval royal forests 1066-1307 /
_rReva Berman Brown --
_tThe hunting and gathering of wild foods /
_rSusan Campbell --
_tLa Ceuillete : foraging for edible wild plants in Southern France /
_rCaroline Conran --
_tGinseng : taming the wild /
_rAndrew Dalby --
_tWalk on the wild side /
_rDaphne Derven --
_tWhere the wild things are : from wild olive to present-day cultivars and a tasting of new world feral olive oils /
_rAnne Dolamore --
_tIrish seaweed revisited /
_rElizabeth Field --
_tThe significance of Samuel Pepys' predilection for venison pasty /
_rJohn Fletcher --
_tAngelica : from Norwegian mountains to the English trifle /
_rJohn Fletcher --
_tA wild herb nursery in Alicante /
_rVicky Hayward --
_tWild about the UAE /
_rPhilip Iddison --
_tThe taming of the 'shroom /
_rCathy Kaufman --
_tThe water tiger : the pike in English cooking /
_rSam Kilgour --
_tEntomophagy /
_rBruce Kraig --
_tTracking the wild in 'wild' foods /
_rSteven Kramer --
_tCuitlacoche : pest or prize? /
_rJane Levi --
_tSome like it raw : buffalo cookery and foodways in America /
_rWalter Levy --
_tBamboo for life /
_rPia Lim-Castillo --
_tA history of seafood in Irish cuisine and culture /
_rMairtin Mac Con Iomaire --
_tContemporary novelists on GM foods and industrial farming /
_rKathy Mathys --
_tSome thoughts on wild fruits /
_rRobert Palter --
_tThe game of the caliphs /
_rCharles Perry --
_tThe edible, incredible cattail /
_rSusan McLellan Plaisted --
_tWild plant foods : panacea or just a picnic? /
_rChristopher Robbins --
_tThere are no walls in Eden /
_rWilliam Rubel --
_tThe forest foodways of the tribals of India's Bastar District /
_rColleen Taylor Sen --
_tThe fall and rise of the edible turkey /
_rAndrew F. Smith --
_tReally wild : Britain, before agriculture /
_rColin Spencer --
_tThe artifice of the hunter : gathering ancient inspiration /
_rMarshall Walker --
_tWild foods in the Talmud /
_rSusan Weingarten --
_tRecipe for a bacchanal /
_rCarolin C. Young.
588 _aMachine converted from AACR2 source record.
650 0 _aWild foods
_vCongresses
_9725170
650 0 _aFood
_xHistory
_vCongresses
_9657371
700 1 _aHosking, Richard,
_eeditor.
_91055503
711 2 _aOxford Symposium on Food & Cookery
_d(2004 :
_cOxford Brookes University)
907 _a.b11097243
_b06-09-21
_c27-10-15
942 _cB
945 _a641.3 WIL
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