Work

The role of food in creating experiences

Year: 2020

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-817792-1.00003-4

Authors: Adrienne Steffen, Susanne Doppler

Institution: Hochschule Fresenius Heidelberg

Language: English

Topic: Culinary Culture and Tourism

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

Open Access status: closed

OpenAlex ID: W3081580366

FWCI:

Cites: 32

Cited by: 1

Related to: 10