Ovophilia in Renaissance Cuisine

Authors

Ken Albala, University of the PacificFollow

Files

Document Type

Contribution to Book

Department

History

Book Title

Eggs in Cookery

Editor(s)

Richard Hosking

Buy Link

https://prospectbooks.co.uk/products-page/oxford-symposium/eggs-in-cookery/

Find in WorldCat

https://www.worldcat.org/title/eggs-in-cookery-proceedings-of-the-oxford-symposium-of-food-cookery-2006/oclc/219967834&referer=brief_results

ISBN

978-1903018545

Publication Date

1-1-2007

Publisher

Oxford Symposium/Prospect

City

Totnes, Devon, England

First Page

11

Last Page

19

Keywords

Food Studies

Disciplines

Food Security | History | Sociology

Comments

Originally presented at Oxford Symposium on Food and Cookery 2006: Eggs and Cookery. See the entry on the conference presentation in Scholarly Commons by clicking here.

Recommended Citation

Albala, K. (2007). Ovophilia in Renaissance Cuisine. In Richard Hosking (Eds.), Eggs in Cookery (11–19). Totnes, Devon, England: Oxford Symposium/Prospect
https://scholarlycommons.pacific.edu/cop-facbooks/41