Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy
Nilsson, Jan-Henrik LU
(2013)
p.189-204
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4393277
- author
- Nilsson, Jan-Henrik
LU
- organization
- publishing date
- 2013
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- tourism, slow food, food, gastronomy, sustainability, hospitality
- host publication
- Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.
- editor
- Gössling, Stefan and Hall, C. Michael
- pages
- 189 - 204
- publisher
- Routledge
- external identifiers
-
- scopus:84905950274
- ISBN
- 978-0-415-53370-6
- language
- English
- LU publication?
- yes
- id
- 60e846ac-01fc-4585-a788-f7cd6842f530 (old id 4393277)
- date added to LUP
- 2016-04-04 11:53:10
- date last changed
- 2022-08-08 22:54:02
@inbook{60e846ac-01fc-4585-a788-f7cd6842f530,
author = {{Nilsson, Jan-Henrik}},
booktitle = {{Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.}},
editor = {{Gössling, Stefan and Hall, C. Michael}},
isbn = {{978-0-415-53370-6}},
keywords = {{tourism; slow food; food; gastronomy; sustainability; hospitality}},
language = {{eng}},
pages = {{189--204}},
publisher = {{Routledge}},
title = {{Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy}},
year = {{2013}},
}