A history of cooks and cooking / Michael Symons.
Material type:
TextSeries: Food seriesPublication details: Urbana, Ill. : University of Illinois Press, 2004Description: xii, 388 p. : ill. ; 23 cmISBN: 9780252071928 (pbk.) :; 0252071921 (pbk.) :Subject(s): Cookery -- History | Cookery -- Social aspects | Food and DrinkDDC classification: 641.5'09 Summary: 'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.509 SYM (Browse shelf(Opens below)) | Available | 06151760 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.509 SYM (Browse shelf(Opens below)) | Issued | 11/11/2024 | 06151779 |
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| 641.509 SYM A history of cooks and cooking / | 641.509 SYM A history of cooks and cooking / | 641.509 SYM A history of cooks and cooking / | 641.509 SYM A history of cooks and cooking / | 641.5092 BLU The Fat Duck cookbook / | 641.5092 BLU The Fat Duck cookbook / | 641.5092 CAM Formulas for flavour : how to cook restaurant dishes at home / |
Originally published: as The pudding that took a thousand cooks. Australia: Penguin, 1998; as A history of cooks and cooking. Urbana, Ill.: University of Illinois Press, 2000.
Includes bibliographical references and index.
'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.
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