Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery
Document Type
Conference Proceeding
Department
History
Conference Title
Oxford Symposium on Food and Cookery 2010: Cured, Fermented and Smoked Food
Organization
St. Catherine's College
Location
Oxford, England, United Kingdom
Conference Dates
July 9-11, 2010
Date of Presentation
7-10-2010
Recommended Citation
Albala, K.
(2010).
Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery.
Paper presented at Oxford Symposium on Food and Cookery 2010: Cured, Fermented and Smoked Food in Oxford, England, United Kingdom.
https://scholarlycommons.pacific.edu/cop-facpres/125
Comments
This presentation was included in the published conference proceedings and the full text can be found in Scholarly Commons by clicking here.
Conference website