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The Creation of Culinary Spaces through the distribution of Gourmet Restaurants 2021 (English)In: 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 / [ed] Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Örebro: Örebro University , 2021, p. 28-28Conference paper, Oral presentation with published abstract (Other academic)

Place, publisher, year, edition, pages

Örebro: Örebro University , 2021. p. 28-28

Series

Måltidskunskap, ISSN 1652-2656 ; 6

National Category

Peace and Conflict Studies Other Social Sciences not elsewhere specified

Research subject

Culinary Arts and Meal Science

Identifiers

URN: urn:nbn:se:oru:diva-98002ISBN: 9789187789618 (print)OAI: oai:DiVA.org:oru-98002DiVA, id: diva2:1644445

Conference

Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021

Available from: 2022-03-14 Created: 2022-03-14 Last updated: 2025-02-20Bibliographically approved

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Walter, Ute

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Walter, Ute

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School of Hospitality, Culinary Arts & Meal Science

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Peace and Conflict StudiesOther Social Sciences not elsewhere specified

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