Gastronomy.

Taste as experience = the philosophy and aesthetics of food / by: (Electronic resources)

Gastronomy and urban space = changes and challenges in geographical perspective / by: (Electronic resources)

Service engineering for gastronomic sciences = an interdisciplinary approach for food study / by: (Electronic resources)

Gastronomic sustainability solutions for community and tourism resilience by: (Electronic resources)

Global sustainable practices in gastronomic tourism by: (Electronic resources)

Harvest for hope : = a guide to mindful eating / by: (Language materials, printed)

Culture of the fork : = a brief history of food in Europe / by: (Language materials, printed)

Asian foods = science & technology / by: (Electronic resources)

Culinary taste = consumer behaviour in the international restaurant sector / by: (Electronic resources)

Culinary taste : = consumer behaviour in the international restaurant sector / by: (Language materials, printed)

European gastronomy into the 21st century by: (Electronic resources)

Food, society, and environment / by: (Language materials, printed)

Medium raw = a bloody valentine to the world of food and the people who cook / by: (Sound recordings, nonmusical performance)

Kitchen mysteries : = revealing the science of cooking = Les secrets de la casserole / by: (Electronic resources)

Culture of the fork : = a brief history of food in Europe / by: (Electronic resources)

Gastronomy and hospitality studies in tourism by: (Electronic resources)

Promoting sustainable gastronomy tourism and community development by: (Electronic resources)

Modernist cuisine : = the art and science of cooking / by: (Language materials, printed)

The Routledge handbook of sustainable food and gastronomy / by: (Language materials, printed)

Modernist cuisine at home / by: (Language materials, printed)