Adulteration as part of Authenticity

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiFormidling

    Resumé

    den historiske forfalskning af fødevarer er en vigtig del af deres autenticitet
    OriginalsprogEngelsk
    TitelAuthenticity in the Kitchen : Proceedings of the Oxford Symposium on Food and Cookery 2005
    RedaktørerRichard Hosking
    Antal sider10
    Udgivelses stedTotnes
    ForlagProspect Books
    Publikationsdato2006
    Sider252-262
    ISBN (Trykt)1-903018-47-1, 9781903018477
    StatusUdgivet - 2006

    Citer dette

    Jacobsen, J. K. (2006). Adulteration as part of Authenticity. I R. Hosking (red.), Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 (s. 252-262). Totnes: Prospect Books.
    Jacobsen, Jan Krag. / Adulteration as part of Authenticity. Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. red. / Richard Hosking. Totnes : Prospect Books, 2006. s. 252-262
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    abstract = "the historic adulteration of foods is an important aspect of their authenticity",
    author = "Jacobsen, {Jan Krag}",
    year = "2006",
    language = "English",
    isbn = "1-903018-47-1",
    pages = "252--262",
    editor = "Richard Hosking",
    booktitle = "Authenticity in the Kitchen",
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    }

    Jacobsen, JK 2006, Adulteration as part of Authenticity. i R Hosking (red.), Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Prospect Books, Totnes, s. 252-262.

    Adulteration as part of Authenticity. / Jacobsen, Jan Krag.

    Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. red. / Richard Hosking. Totnes : Prospect Books, 2006. s. 252-262.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiFormidling

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    PY - 2006

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    AB - the historic adulteration of foods is an important aspect of their authenticity

    M3 - Book chapter

    SN - 1-903018-47-1

    SN - 9781903018477

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    Jacobsen JK. Adulteration as part of Authenticity. I Hosking R, red., Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Totnes: Prospect Books. 2006. s. 252-262