[PDF.56ef] Milk (Proceedings of the Oxford Symposium on Food and Cookery)
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Milk (Proceedings of the Oxford Symposium on Food and Cookery)
[PDF.ht82] Milk (Proceedings of the Oxford Symposium on Food and Cookery)
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| #1538652 in Books | 2000-10-08 | Original language:English | PDF # 1 | 10.00 x.50 x7.00l,.0 | File type: PDF | 300 pages|
The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.
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