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Introduction

Introduction
Introduction
0199273499
1-8
Oxford University Press
Woolgar, Chris M.
f80a8b12-78cd-4ce7-98b2-6543676b604e
Serjeantson, Dale
6b183986-b245-44b9-9b06-d8e5d4c0f5a3
Waldron, Tony
2b030598-b28d-4fd7-a621-6faf50f4f35f
Woolgar, Chris M.
Serjeantson, Dale
Waldron, Tony
Woolgar, Chris M.
f80a8b12-78cd-4ce7-98b2-6543676b604e
Serjeantson, Dale
6b183986-b245-44b9-9b06-d8e5d4c0f5a3
Waldron, Tony
2b030598-b28d-4fd7-a621-6faf50f4f35f
Woolgar, Chris M.
Serjeantson, Dale
Waldron, Tony

Woolgar, Chris M., Serjeantson, Dale and Waldron, Tony (1970) Introduction. In, Woolgar, Chris M., Serjeantson, Dale and Waldron, Tony (eds.) Food in Medieval England: Diet and Nutrition. (Medieval History & Archaeology) Oxford, UK. Oxford University Press, pp. 1-8.

Record type: Book Section

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Published date: 1 January 1970

Identifiers

Local EPrints ID: 43096
URI: http://eprints.soton.ac.uk/id/eprint/43096
ISBN: 0199273499
PURE UUID: 1fd4f8ab-a065-40f9-8e3e-266f14260684

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Date deposited: 11 Jan 2007
Last modified: 23 Jul 2020 16:51

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Contributors

Author: Tony Waldron
Editor: Chris M. Woolgar
Editor: Dale Serjeantson
Editor: Tony Waldron

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