Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004
The Oxford Symposium on Food and Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche .
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