3

Molecular gastronomy: a food fad or science supporting innovative cuisine?

Year:
2008
Language:
english
File:
PDF, 691 KB
english, 2008
6

Biomimicry and the culinary arts

Year:
2013
Language:
english
File:
PDF, 1.28 MB
english, 2013
7

Cultural resources as a factor in cultural tourism attraction

Year:
2017
Language:
english
File:
PDF, 499 KB
english, 2017
16

Culinary Biophysics: on the Nature of the 6X°C Egg

Year:
2011
Language:
english
File:
PDF, 977 KB
english, 2011
19

Cooking Literacy: Meringues as Culinary Scaffoldings

Year:
2012
Language:
english
File:
PDF, 501 KB
english, 2012
28

Alhucema

Year:
1976
File:
PDF, 315 KB
1976