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Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th
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
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5384-1178
2022 (English)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro University , 2022. , p. 34
Series
Måltidskunskap, ISSN 1652-2656 ; 6
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-97717ISBN: 9789187789618 (print)OAI: oai:DiVA.org:oru-97717DiVA, id: diva2:1641298
Note

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

Available from: 2022-03-01 Created: 2022-03-01 Last updated: 2022-03-25Bibliographically approved

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Hult, KajsaJonsson, Inger M.Scander, HenrikWellton, Lotte

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CiteExportLink to record
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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
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  • Other locale
More languages
Output format
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  • rtf
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