Isbn: 9781903018439 - wild food: oxford symposium on food and cookery 2004: proceedings on the oxford symposium on food and cookery 2004 (proceedings of the oxford symposium on food and cookery) (8 Ergebnisse)

paperback. Zustand: New. 1st.

Zustand: New. pp. 314 6 Illus.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 344 pages. 9.50x6.75x1.00 inches. In Stock.

Zustand: New. Editor(s): Hosking, Richard. Num Pages: 314 pages, 6 b&w illustrations. BIC Classification: YQH. Category: (G) General (US: Trade). Dimension: 246 x 170 x 16. Weight in Grams: 610. . 2006. First Edition. paperback. . . . . Books ship from the US and Ireland.

Paperback (No Dust Wrapper.). Zustand: Very Good. Condition Notes: A little age-toning to the edges of the text block. Text complete, clean and tight; Paperback; Measures 9¾" x 6¾" (0.8 kg); pp 344; Includes: Black & white drawings; || The book is on the shelf, ready to be appropriately packed, and posted from the pastoral paradise of Peasedown St. John, Bath, by a real bookseller in a real book shop - with my personal guarantee and beady eye on the Consumer Contracts Regulations. REMEMBER! Buying my copy means the book shop Jack Russells get their supper! My Book #185943 ||.…

Taschenbuch. Zustand: Neu. Neuware - The Oxford Symposium on Food and 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. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. 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.…

Zustand: New. &Uumlber den AutorrnrnKen Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Ban.