Contribution to Book
Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery
Cured, Fermented and Smoked Foods
Document Type
Contribution to Book
Department
History
Editor(s)
Helen Saberi
Buy Link
https://www.amazon.com/Cured-Fermented-Smoked-Foods-Proceedings/dp/1903018854
Find in WorldCat
https://www.worldcat.org/title/cured-fermented-and-smoked-foods-proceedings-of-the-oxford-symposium-on-food-and-cookery-2010/oclc/704382758&referer=brief_results
ISBN
978-1903018859
Publication Date
1-1-2011
Publisher
Oxford Symposium/Prospect
Keywords
- Food Studies
Disciplines
Comments
Originally presented at Oxford Symposium on Food and Cookery 2010: Cured, Fermented and Smoked Food. See the entry on the conference presentation in Scholarly Commons by clicking here.
Citation Information
Ken Albala. "Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery" Totnes, Devon, EnglandCured, Fermented and Smoked Foods (2011) p. 30 - 39 Available at: http://works.bepress.com/ken-albala/107/