Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/38707
Type: | Book chapter |
Title: | The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating Authority |
Author: | Ankeny, R. |
Citation: | Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005, 2006, pp.44-52 |
Issue Date: | 2006 |
ISBN: | 9781903018477 |
Appears in Collections: | Aurora harvest History publications |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.