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Try a thing you haven't done three times. Once, to get over the fear of doing it. Twice, to learn how to do it. And a third time to figure out whether you like it or not.
ISBN10: 1903018994, ISBN13: 9781903018996, [publisher: Prospect Books] Softcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2013]
Prospect Books 2013 paperback Very good Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
ISBN10: 1903018994, ISBN13: 9781903018996, [publisher: Prospect Books] Softcover Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2013]
Prospect Books 6/30/2013 12: 00: 00 AM Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 1903018994, ISBN13: 9781903018996, [publisher: Prospect Books] Softcover New copy - Usually dispatched within 4 working days. [Southport, United Kingdom] [Publication Year: 2013]
Prospect Books 6/30/2013 12: 00: 00 AM Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 1903018994, ISBN13: 9781903018996, [publisher: Prospect Books, Blackawton] Softcover Paperback. The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible angle, and from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeenth-century England, Korea and Italy. There is also a pancultural discussion of stuffing and wrapping foods in avant-garde or molecular gastronomy. Contributors include the Chinese expert Fuschia Dunlop, the Greek cookery writer Aglaia Kremezi, the celebrated food writer and cultural historian from America Laura Shapiro, the Australian food historian Barbara Santich, the Israeli commentator and historian Susan Weingarten, and the English anthropologist David C. Sutton. Titles of some of the papers include: The Pillsbury Bake-Off: Stuffed and Wrapped in 1950s and 1960s America; Chicken Kiev: Material, Social and Discursive Wrappings; Samuel Pepys's Venison Pasties; Barbarian heads and Turkish dumplings: the Chinese word mantou; A Knish Is Just a Knish - or Is It?The Evolution of a Street Food to Haute Nosh and Before Dolma: A Taxonomy of Medieval Arab Stuffery. 32 essays by international scholars on the subject of wrapped and stuffed foods, from the proc ...
Blackawton Prospect Books 2013 Paperback New. 368 p. Contains: Unspecified. Proceedings of the Oxford Symposium on Food and Cookery . Includes unspecified. Intended for college/higher education audience.
Prospect Books 2013 Paperback New 2013. Paperback. Editor(s): McWilliams, Mark. Series: Proceedings of the Oxford Symposium on Food and Cookery. Num Pages: 368 pages, 25 b&w illustrations. BIC Classification: HBTB; JFCV. Category: (G) General (US: Trade). Dimension: 176 x 244 x 17. Weight in Grams: 556......We ship daily from our Bookshop.
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