The Oxford companion to food
"The great quality of this Companion is the way it includes both an exhaustive catalogue of foods -- whether they be biscuits named for battles, divas or revolutionaries, body parts from nose to tail, toe to cerebellum, or breads from the steppes of Asia or the well-built ovens of the Mediterra...
Full description
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| Main Author: |
Davidson, Alan, 1924-2003, |
| Other Authors: |
Jaine, Tom, |
| Format: |
eBook
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| Language: |
English
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| Published: |
New York, NY :
Oxford University Press,
2014.
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| Physical Description: |
1 online resource (xxx, 921 pages) : illustrations.
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| Edition: |
3rd edition / |
| Subjects: |
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