Offal Rejected And Reclaimed Food 2016

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Offal: Rejected and Reclaimed Food

Author	: Mark McWilliams
Publisher	: Oxford Symposium
Total Pages	: 400
Release	: 2017-06-30
ISBN-10	: 9781909248557
ISBN-13	: 190924855X
Rating	: 4/5 (55X Downloads)

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Book Synopsis Offal: Rejected and Reclaimed Food by : Mark McWilliams

Download or read book Offal: Rejected and Reclaimed Food written by Mark McWilliams and published by Oxford Symposium. This book was released on 2017-06-30 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.

Offal: Rejected and Reclaimed Food Related Books

Language: en
Pages: 400

Offal: Rejected and Reclaimed Food

Authors: Mark McWilliams

Categories: Social Science

Type: BOOK - Published: 2017-06-30 - Publisher: Oxford Symposium

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Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.

Language: en
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Food for Thought

Authors: Simona Stano

Categories: Philosophy

Type: BOOK - Published: 2021-09-18 - Publisher: Springer Nature

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This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in othe

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Authors: Luis I. Prádanos

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Type: BOOK - Published: 2023-01-17 - Publisher: Boydell & Brewer

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An exploration of how writers, artists, and filmmakers expose the costs and contest the assumptions of the Capitalocene era that guides readers through the rapi

Language: en
Pages: 321

Ocean Bestiary

Authors: Richard J. King

Categories: Nature

Type: BOOK - Published: 2023-05-26 - Publisher: University of Chicago Press

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"Ocean Bestiary tells the history of our relationship with the sea, one animal at a time, from A to Z. From the earliest Polynesian navigators to the pilots of

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Seeds: Proceedings of the Oxford Symposium on Food and Cookery 2018

Authors: Mark McWilliams

Categories: Social Science

Type: BOOK - Published: 2019-07-01 - Publisher: Oxford Food Symposium

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This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.