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Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat
Umeå University, Department of Food, Nutrition and Culinary Science, Umeå, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-1636-9059
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-2435-3869
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2021 (English)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro University , 2021. , p. 43
Series
Måltidskunskap, ISSN 1652-2656 ; 5
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-90792ISBN: 978-91-87789-43-4 (print)ISBN: 978-91-87789-44-1 (electronic)OAI: oai:DiVA.org:oru-90792DiVA, id: diva2:1540790
Note

This is a workshop proceeding from NAFS Workshop at the School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, November 14, 2020.

Available from: 2021-03-30 Created: 2021-03-30 Last updated: 2024-01-11Bibliographically approved

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Nordic Association for Food Studies Workshop 2020(690 kB)792 downloads
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Hult, KajsaJonsson, Inger M.Scander, HenrikWellton, Lotte

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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
More languages
Output format
  • html
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