{"product_id":"proceedings-of-the-oxford-symposium-on-food-and-cookery-9781903018439","title":"Proceedings of the Oxford Symposium on Food and Cookery","description":"\u003cp\u003e • Author(s): Prospect Books | Richard Hosking\u003cbr\u003e • Publisher: Prospect Books (UK)\u003cbr\u003e • Publisher Imprint: Prospect Books (UK)\u003cbr\u003e • BISAC: Essays \u0026amp; Narratives\u003c\/p\u003e\u003cp\u003eThe 2004 Symposium on wild food received a large number of excellent papers and since publication has continued to be one of the most popular in the series. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.\u003c\/p\u003e","brand":"Prospect Books (UK)","offers":[{"title":"Paperback","offer_id":47781007753367,"sku":"9781903018439","price":4180.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781903018439.webp?v=1778049843","url":"https:\/\/atlanticbooks.com\/products\/proceedings-of-the-oxford-symposium-on-food-and-cookery-9781903018439","provider":"Atlantic Books","version":"1.0","type":"link"}