Details for: The art of eating › Matheson Library catalog

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Material type: Text

TextPublication details: London Picador 1983Description: xviii, 749 p. 20cmSubject(s):

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Matheson Library Main Collection	Main Collection	641.013 F535a 1983 (Browse shelf(Opens below))	Available		029438

Previous		No cover image available	No cover image available	No cover image available		No cover image available	No cover image available	Next
Previous	641 P467 Prize winners : recipes and menu ideas from awardwinning foodservice personalities /	641 P785f Functional properties of food components	641 S857f Food selection & preparation	641.013 F535a 1983 The art of eating	641.013 F686 Food choice, acceptance and consumption /	641.019 P974 The Psychobiology of human food selection	641.060212 J74s Specifications for identity and purity of certain food additives : enzyme preparations and immobilizing agents, flavouring agents, flour treatment agents, food acids and salts, food colors, sweeteners, thickeners and miscellaneous food additives, 29th session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 3-12 June 1985.	Next

Originally published: London : Faber, 1983

Contains five previously published works: Serve it forth; Consider the oyster; How to cook a wolf; The gastronomical me; An alphabet for gourmets

0330281429

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