The Work of Food in the Age of Molecular Gastronomy
Type of Work
Book Chapter
Publication Date
2006
Book Title
Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005
Book Editor
Richard Hosking
Publisher
Prospect Books
City
Totnes, England
First Page
221
Last Page
229
ISBN
1903018471
Citation Information
Guttman, Naomi, "The Work of Food in the Age of Molecular Gastronomy" (2006). Hamilton Digital Commons.
https://digitalcommons.hamilton.edu/chapters/87
Hamilton Areas of Study
Literature and Creative Writing
COinS
Notes
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