Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (2001)
Files
Link to Library Sourced Electronic Textbook
Publication Date
2001
Course Number
FSS 3008; HFT 4894
Course Title
Culture and Cuisine; International Gastronomy
Instructors
Diego Bufquin
Instructor emails
diego.bufquin@ucf.edu
Course College
Rosen College of Hospitality Management
Course Department
Food Services & Lodging Management
Type
Library-Sourced
Platform
de Gruyter
Status
Owned
License
Unlimited User Access (Owned)
Print ISBN
9780231121507
Electronic ISBN
9780231518451
Usage
Active
Recommended Citation
Rebora, Giovanni, "Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (2001)" (2001). eTextbooks for Students. 476.
https://stars.library.ucf.edu/etextbooks/476
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