02095nam 2200565Ia 450 991078622240332120230801230453.01-4438-4484-5(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(OCoLC)811731033(FINmELB)ELB147026(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 economicsCooking.Home economics.641.501Baofu Peter1468328MiAaPQMiAaPQMiAaPQBOOK9910786222403321The future of post-human culinary art3794219UNINA