Theodore Zeldin; Peter Hertzmann & Fuchsia Dunlop
Автор: Oxford Symposium on Food & Cookery
Загружено: 2016-12-12
Просмотров: 1622
Two morning sessions from Sunday 10th July 2016 at Oxford Symposium on Food and Cookery 2016: Offal: Rejected and Reclaimed Foods.
Firstly Peter Hertzmann presents a video overview of offal. Next, Fuchsia Dunlop asks “what is the point of eating a duck’s tongue” and looks at the role of offal in Chinese cuisine.
The Oxford Symposium on Food & Cookery is the oldest & most preeminent conference on food history. Founded by the late Alan Davidson. The 2017 conference on Food and Landscape will be held at St Catherine’s College, Oxford, 7-9 July 2017.
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