The Cultivation of Taste: Chefs and the Organization of...

Food Culture and Society An International Journal of Multidisciplinary Research 2016 / 07 Vol. 19; Iss. 3

The Cultivation of Taste: Chefs and the Organization of Fine Dining

Leschziner, Vanina
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Volume:
19
Language:
english
Journal:
Food, Culture & Society
DOI:
10.1080/15528014.2016.1209285
Date:
July, 2016
File:
PDF, 337 KB
english, 2016
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