02060nam 2200553Ia 450 991046289400332120200520144314.01-4438-4484-5(CKB)2670000000342138(EBL)1165400(SSID)ssj0000855343(PQKBManifestationID)12360286(PQKBTitleCode)TC0000855343(PQKBWorkID)10928593(PQKB)10880835(MiAaPQ)EBC1165400(Au-PeEL)EBL1165400(CaPaEBR)ebr10648308(CaONFJC)MIL497182(OCoLC)825978098(EXLCZ)99267000000034213820120921d2012 uy 0engur|n|---|||||txtccrThe future of post-human culinary art[electronic resource] towards a new theory of ingredients and techniques /by Peter BaofuNewcastle upon Tyne Cambridge Scholars Pub.20121 online resource (612 p.)Description based upon print version of record.1-4438-4120-X Includes bibliographical references and index.BOOKS ALSO BY PETER BAOFU; CONTENTS; TABLES; ACKNOWLEDGMENTS; ABBREVIATIONS; PART ONE; CHAPTER 1; PART TWO; CHAPTER 2; PART THREE; CHAPTER 3; PART FOUR; CHAPTER 4; BIBLIOGRAPHY; INDEXIs culinary art really so exact that, as Delia Smith once wrote, ""cooking is an exact art and not some casual game""? (BQ 2012) This exact view of cooking can be contrasted with an opposing observation by Tom Jaine, when he argued that, ""if cooking becomesCookingHome economicsElectronic books.Cooking.Home economics.641.501Baofu Peter857609MiAaPQMiAaPQMiAaPQBOOK9910462894003321The future of post-human culinary art1973489UNINA