Contemporary studies and theories in gastronomy and food science
Éditeur :
Peter Lang AG
ISBN :
9783631922040
Date de publication :
29 nov. 2024
Dimensions :
21,0 x 14,8 cm
Poids :
551 g
Langue :
Anglais
Pays d'origine :
Suisse
Contemporary Studies and Theories in Gastronomy and Food Science presents the most current research and theories in the field of gastronomy and food science by focusing on innovative methodologies, critical perspectives and contemporary issues, this comprehensive work provides valuable information for professionals, researchers and academics.