Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.Proceedings of the Oxford Symposium on Food and Cooking 2009 Richard Hosking. was the best-known ... twentieth century. An additional similarity between these two authors is that both intended that their books serve as basic manuals foranbsp;...
|Title||:||Food and Language|
|Publisher||:||Oxford Symposium - 2010|