Adulteration as part of Authenticity

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

Abstract

den historiske forfalskning af fødevarer er en vigtig del af deres autenticitet

Originalsprog	Engelsk
Titel	Authenticity in the Kitchen : Proceedings of the Oxford Symposium on Food and Cookery 2005
Redaktører	Richard Hosking
Antal sider	10
Udgivelsessted	Totnes
Forlag	Prospect Books
Publikationsdato	2006
Sider	252-262
ISBN (Trykt)	1-903018-47-1, 9781903018477
Status	Udgivet - 2006

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title = "Adulteration as part of Authenticity",

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",

publisher = "Prospect Books",

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AU - Jacobsen, Jan Krag

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

SP - 252

EP - 262

BT - Authenticity in the Kitchen

A2 - Hosking, Richard

PB - Prospect Books

CY - Totnes

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