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Academic Food Culture: Taking Gastronomy from Craftsmanship to Science

Jönsson, Håkan LU orcid and Tellström, Richard (2010) p.240-250
Please use this url to cite or link to this publication:
author
and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Food, education, gastronomy, ethnology
host publication
Food and Meals at Cultural Crossroads
editor
Lysaght, Patricia and Ann-Helen, Skjelbred
pages
240 - 250
publisher
Novus Forlag
ISBN
978-82-7099-571-4
language
English
LU publication?
yes
id
c006daed-6aa2-4b14-9bbf-867e11327593 (old id 3732426)
date added to LUP
2016-04-04 11:21:37
date last changed
2025-04-04 14:41:11
@inbook{c006daed-6aa2-4b14-9bbf-867e11327593,
  author       = {{Jönsson, Håkan and Tellström, Richard}},
  booktitle    = {{Food and Meals at Cultural Crossroads}},
  editor       = {{Lysaght, Patricia and Ann-Helen, Skjelbred}},
  isbn         = {{978-82-7099-571-4}},
  keywords     = {{Food; education; gastronomy; ethnology}},
  language     = {{eng}},
  pages        = {{240--250}},
  publisher    = {{Novus Forlag}},
  title        = {{Academic Food Culture: Taking Gastronomy from Craftsmanship to Science}},
  year         = {{2010}},
}