Eggs in Cookery
Proceedings of the Oxford Symposium on Food and Cookery 2006
edited by Richard Hosking
Paperback (Published)
(September 2007)
ISBN: 9781903018545
6.81 x 9.69 inches
Price: $60.00
In stock
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 in 2006 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 had ever achieved up to that point.
- Edited by Richard Hosking
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