Authenticity in the kitchen : proceedings of the Oxford Symposium on Food and Cookery 2005 (Englisch)
- Neue Suche nach: Hosking, Richard
2006
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ISBN:
- Konferenzband / Print
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Titel:Authenticity in the kitchen : proceedings of the Oxford Symposium on Food and Cookery 2005
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Beteiligte:Hosking, Richard ( Herausgeber:in )
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Verlag:
- Neue Suche nach: Prospect books
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Erscheinungsort:Totnes
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Erscheinungsdatum:2006
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Format / Umfang:453 S.
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Anmerkungen:Ill., graph. Darst.
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ISBN:
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Medientyp:Konferenzband
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 394.12
- Weitere Informationen zu Dewey Decimal Classification
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Schlagwörter:
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Klassifikation:
DDC: 394.12 -
Datenquelle:
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 11
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Deciphering La vraye mettode de bien trencher les viandes (1926)Abramson, J. et al. | 2006
- 27
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Authentic Dutch Food and 19th-century Amsterdam RestaurantsAkers, H. et al. | 2006
- 33
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The Ambiguity of AuthenticityAlcock, J. P. et al. | 2006
- 44
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The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating AuthorityAnkeny, R. A. et al. | 2006
- 53
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Food as Art and the Quest for AuthenticityArouh, A. et al. | 2006
- 65
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Tafelspitz, more than a Recipe: a Tribute to the Late Chef Louis SzathmaryBlank, F. et al. | 2006
- 74
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Authenticity and Gastronomic Films - A Sybaritic StudyBrocard, F. et al. | 2006
- 89
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Aged, but not Old: Local Identities, Market Forces, and the Invention of `Traditional' European CheesesBromberger, B. E. et al. | 2006
- 103
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The Real Thing? Understanding the Archive at Fairfax House, YorkBrown, P. et al. | 2006
- 108
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Medieval Anglo-Jewry and their Food, 1066-1290Brown, R. B. et al. | 2006
- 119
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`Real Eating': A Medieval Spanish Jewish View of Gastronomic AuthenticityBrumberg-Kraus, J. et al. | 2006
- 132
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Western Mediterranean Vegetable Stews and the Integration of Culinary ExoticaBuccini, A. F. et al. | 2006
- 146
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Communicating AuthenticityCarafoli, J. F. et al. | 2006
- 152
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The Authenticity of Wild Boar in EuropeConran, C. et al. | 2006
- 163
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The Quest for RealityDerven, D. / Banfield, C. et al. | 2006
- 165
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The Strange Tale of General Tso's ChickenDunlop, F. et al. | 2006
- 178
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Is it the Real Thing™? Lidwina of Schiedam, Chocolate Eclairs, and GM CornbreadFerguson, J. G. et al. | 2006
- 190
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Food and ModernismFisker, A. M. et al. | 2006
- 201
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Running a 15th-century Restaurant in the 21st CenturyGerjuoy, J. et al. | 2006
- 206
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Towards an Authentic Roman SauceGrainger, S. et al. | 2006
- 211
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Naming Authenticity and Regional Italian CuisineGrigorieva, A. et al. | 2006
- 217
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Bede's World - Harvesting Knowledge on an Anglo-Saxon FarmGrocock, C. et al. | 2006
- 221
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The Work of Food in the Age of Molecular GastronomyGuttman, N. et al. | 2006
- 230
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History in the Baking: Taste, Authenticity, and the Legacy of the Scotch OvenHaden, R. et al. | 2006
- 238
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In the Eye of the Beholder, on the Tongue of the Taster: What constitutes Culinary Authenticity?Hudgins, S. et al. | 2006
- 252
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Adulteration as Part of AuthenticityJacobsen, J. K. et al. | 2006
- 262
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Feeding Pharaoh: `Authentic' Ancient Cookery for Schools?Kaufman, C. K. et al. | 2006
- 272
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Nostalgia and Authenticity in Low-carbohydrate DietingKnight, C. et al. | 2006
- 283
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Riverworld: The Vanished World of Illinois RiverfolkKraig, B. et al. | 2006
- 295
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Traditional Philippine Vinegars and their Role in Shaping the Culinary CultureLim-Castillo, P. et al. | 2006
- 307
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Eating Postmodernity: Fusion Cuisine and AuthenticityMcWilliams, M. et al. | 2006
- 318
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19th-century Food Historians: Did they Search for Authenticity or Use the Past to Embellish their Present?Mars, V. et al. | 2006
- 331
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`How does it taste Cisti? Is it good?' Authentic Representations of Italian Renaissance Society and Wine Consumption in Giovanni Boccaccio's DecameronMusumeci, S. et al. | 2006
- 345
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Protecting Authentic French Food Heritage (Patrimoine Culinaire)Nicol, L. et al. | 2006
- 353
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Imaginary Restaurants with Real Food in them: Reflections on the Quest for Authenticity in South-East Asian FoodOwen, R. et al. | 2006
- 360
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Medieval Arab AuthenticityPerry, C. et al. | 2006
- 363
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Meat Food of Mountain Jews of DaghestanRamazanova, Z. / Magomedkhanov, M. / Chenciner, R. et al. | 2006
- 368
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Saucing the Dish of Authenticity: Mrs Charles Dickens's Menus and her Husband's WritingsRossi-Wilcox, S. M. et al. | 2006
- 379
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Eggs and Soldiers, English Tea, Smoked Milk, and Pain AnniversaireRubel, W. et al. | 2006
- 391
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The North American Indian Restaurant Menu: The Triumph of InauthenticitySen, C. et al. | 2006
- 401
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Authentic Food: A Philosophical ApproachSilich, N. F. et al. | 2006
- 403
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Eating in Eden: The Jonny-Cake Papers of `Shepherd Tom'Stavely, K. / Fitzgerald, K. et al. | 2006
- 414
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HarosetWeingarten, S. et al. | 2006
- 427
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Authentic? Or just expensive?Whiting, J. et al. | 2006
- 441
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Catherine de' Medici's ForkYoung, C. et al. | 2006