Adulteration as part of Authenticity

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

    Abstract

    the historic adulteration of foods is an important aspect of their authenticity
    Original languageEnglish
    Title of host publicationAuthenticity in the Kitchen : Proceedings of the Oxford Symposium on Food and Cookery 2005
    EditorsRichard Hosking
    Number of pages10
    Place of PublicationTotnes
    PublisherProspect Books
    Publication date2006
    Pages252-262
    ISBN (Print)1-903018-47-1, 9781903018477
    Publication statusPublished - 2006

    Cite this