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100   $a20120921d2012      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 14$aThe future of post-human culinary art$b[electronic resource] $etowards a new theory of ingredients and techniques /$fby Peter Baofu
210   $aNewcastle upon Tyne $cCambridge Scholars Pub.$d2012
215   $a1 online resource (612 p.)
300   $aDescription based upon print version of record.
311   $a1-4438-4120-X 
320   $aIncludes bibliographical references and index.
327   $aBOOKS 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; INDEX
330   $aIs 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 becomes
606   $aCooking
606   $aHome economics
608   $aElectronic books.
615  0$aCooking.
615  0$aHome economics.
676   $a641.501
700   $aBaofu$b Peter$0857609
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910462894003321
996   $aThe future of post-human culinary art$91973489
997   $aUNINA