Food and the Memory: Proceedings of the Oxford Symposium on Food and Cookery, 2000

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Harlan Walker
Oxford Symposium, 2001 - Cooking - 318 pages
Contributors have ranged widely over a topic which allows them to explore the psychological bases of food consumption and the development of cookery, as well as more obvious excursions down memory lane in pursuit of food and drink. There are upwards of 30 papers from food historians based in Britain, United States, Japan and the Far East, Australia, and Northern Europe.

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