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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; Hall, C. Michael; and
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
2017-01-01 08:05:47
@inbook{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    = {Routledge},
  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},
}