Scientifically adulterated foods: The authentic foods of late industrial society

Jan Krag Jacobsen

    Research output: Contribution to conference › Conference abstract for conference › Research

    Original languageEnglish
    Publication date2005
    Number of pages12
    Publication statusPublished - 2005
    EventThe Oxford Symposium on Food and Cookery 2005 - Oxford, United Kingdom
    Duration: 2 Sept 2005 → 4 Sept 2005

    Symposium

    SymposiumThe Oxford Symposium on Food and Cookery 2005
    Country/TerritoryUnited Kingdom
    CityOxford
    Period02/09/2005 → 04/09/2005

    Cite this