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Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy

Nilsson, Jan-Henrik LU (2013) In Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality. p.189-204
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
tourism, slow food, food, gastronomy, sustainability, hospitality
in
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
2014-04-14 15:43:46
date last changed
2016-10-13 04:48:21
@misc{60e846ac-01fc-4585-a788-f7cd6842f530,
  author       = {Nilsson, Jan-Henrik},
  editor       = {Gössling, Stefan and Hall, C. Michael},
  isbn         = {978-0-415-53370-6},
  keyword      = {tourism,slow food,food,gastronomy,sustainability,hospitality},
  language     = {eng},
  pages        = {189--204},
  publisher    = {ARRAY(0x8d9ad30)},
  series       = {Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.},
  title        = {Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy},
  year         = {2013},
}