Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006

Oxford Symposium
6

The Oxford Symposium on Food on 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.The 25th Oxford Symposium on Food & Cookery was on the subject of 'Eggs'. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved.
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3.7
6 total
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Additional Information

Publisher
Oxford Symposium
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Published on
Dec 31, 2007
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Pages
336
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ISBN
9781903018545
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Best For
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Language
English
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Genres
Cooking / History
Cooking / Specific Ingredients / Poultry
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Content Protection
This content is DRM free.
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Eligible for Family Library

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