Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999
Oxford Symposium, 2000 - Cooking - 384 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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