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Milk
- Beyond the Dairy - Proceedings of the Oxford Symposium on Food and Cookery, 1999
Engelsk Paperback
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Milk
- Beyond the Dairy - Proceedings of the Oxford Symposium on Food and Cookery, 1999
Engelsk Paperback

351 kr
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Om denne bog
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.; Low-temperature cheese-making, ancient wisdom not outdated; Artisnal and regional cheeses of Greece; Condensed milk and culinary innovation; The art of making Brie de Meaux Fermier; Animal husbandry and other issues in the dairy industry; The origins of the New York dairy industry; The origin and history of the ice-cream cone; Milk and its by-products in ancient Persia and modern Iran; Mother''s milk; Milk and its products in ancient Rome; The cheeses of Hokkaido and other milky issues in a ricist society; Cato''s Roman cheesecakes; The origins of Bechamel sauce; Medieval Arab dairy products There are upwards of 30 papers by academics from Britain, America and other countries.
Product detaljer
Sprog:
Engelsk
Sider:
300
ISBN-13:
9781903018064
Indbinding:
Paperback
Udgave:
ISBN-10:
1903018064
Udg. Dato:
31 aug 2000
Længde:
21mm
Bredde:
171mm
Højde:
245mm
Forlag:
Prospect Books
Oplagsdato:
31 aug 2000
Forfatter(e):
Kategori sammenhænge