Scientifically adulterated foods: The authentic foods of late industrial society

    Publikation: KonferencebidragKonferenceabstrakt til konferenceForskning

    OriginalsprogEngelsk
    Publikationsdato2005
    Antal sider12
    StatusUdgivet - 2005
    BegivenhedThe Oxford Symposium on Food and Cookery 2005 - Oxford, Storbritannien
    Varighed: 2 sep. 20054 sep. 2005

    Symposium

    SymposiumThe Oxford Symposium on Food and Cookery 2005
    LandStorbritannien
    ByOxford
    Periode02/09/200504/09/2005

    Citer dette

    Jacobsen, J. K. (2005). Scientifically adulterated foods: The authentic foods of late industrial society. Abstract fra The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien.