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Ostron och champagne: är det verkligen gott?
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-2435-3869
2022 (Swedish)Other (Other (popular science, discussion, etc.))
Abstract [sv]

När jag var liten var jag ett fruktansvärt barn. I alla fall för mina föräldrar som fick utstå min matvägran och matfobi. Jag åt inget som var grönt eller i samma konsistens som sås, inte godis som var svart eller smakade lakrits och inga milda ostar. Men framför allt – inget smör. Denna lista skulle kunna bli hur lång som helst, men jag förskonar er.

Place, publisher, year, pages
Örebro: Nerikes allehanda AB , 2022. no 15 April, p. 20-21
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-101088OAI: oai:DiVA.org:oru-101088DiVA, id: diva2:1693167
Available from: 2022-09-06 Created: 2022-09-06 Last updated: 2022-09-07Bibliographically approved

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Scander, Henrik

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