Over a red-hot stove : essays in early cooking technology /

Over a red-hot stove : essays in early cooking technology /

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Bibliographic Details
Imprint:	Totnes, [England] : Prospect Books, 2009.
Description:	165 p. : ill., plans ; 26 cm.
Language:	English
Series:	Food and society ; 14 Food and society ; v.14.
Subject:	Roasting (Cooking) -- History -- Congresses. Cooking (Meat) -- History -- Congresses. Cooking (Meat) Roasting (Cooking) Conference papers and proceedings. History.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/7919823

Hidden Bibliographic Details
Other authors / contributors:	Day, Ivan. Leeds Symposium on Food History (19th : 2004) Leeds Symposium on Food History (20th : 2005)
ISBN:	9781903018675 (hbk.) 1903018676 (hbk.)
Notes:	"Based on papers from the nineteenth and twentieth Leeds Symposia on Food History, April 2004 and April 2005, 'Open Hearth Cookery' and 'Baking: from Cereal Crops to Oven-baked Goods', with two additional chapters"--T.p. verso. Includes bibliographical references and index.

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Call Number:	TX690.O94 2009
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