Gastronomy.

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

Dimensions of the meal : = the science, culture, business, and art of eating / by: (Language materials, printed)

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

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

Slow food nation : = why our food should be good, clean, and fair / by: (Language materials, printed)

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

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

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

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

The essence of gastronomy = understanding the flavor of foods and beverages / by: (Electronic resources)

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

Slow food : = the case for taste / by: (Electronic resources)

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)

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

Making effective business decisions using Microsoft Project by: (Electronic resources)

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

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