Scientifically adulterated foods: the authentic foods of the late industrial Society

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

    Original languageEnglish
    Title of host publicationAuthenticity in the Kitchen : Proceedings of The Oxford Symposium on Food and Cookery 2005
    EditorsRichard Hosking
    Number of pages4
    Place of PublicationOxford
    PublisherProspect Books
    Publication date2006
    Pages4
    Publication statusPublished - 2006

    Cite this