Sustaining and spreading local food culture through cooking classes: A case study of Chiang mai, Thailand

The Routledge Handbook of Sustainable Food and Gastronomy

Volumn , Issue , 2015, Pages 86-95

  Suntikul, Wantanee ^a   Iris, Rodrigues Ng ^b   Weng, Ho ^b   Yan, Luo Xiao ^b   Cheng, Lam Iok ^b   San, Chan Weng ^b  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84941313193     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203795699     Document Type: Chapter

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