Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/38707
Type: Book chapter
Title: The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating Authority
Author: Ankeny, R.
Citation: Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005, 2006 / pp.44-52
Issue Date: 2006
ISBN: 9781903018477
RMID: 0020064816
Appears in Collections:History publications

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