Offal: Rejected and Reclaimed Food: Proceedings of the 2016 Oxford Symposium on Food and Cookery

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Mark McWilliams
Oxford Symposium, Jun 30, 2017 - Social Science - 400 pages
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
 

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About the author (2017)

Professor Mark McWilliams teaches in the English Department of the United States Naval Academy.

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