Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living

Journal of Hospitality and Tourism Education

Volumn 11, Issue 4, 1999, Pages 25-29

  Hegarty, Joseph A ^a   Barry O'mahony, G ^b,c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85023816873     PISSN: 10963758     EISSN: 23256540     Source Type: Journal    
DOI: 10.1080/10963758.1999.10685253     Document Type: Note

References (19)

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3. Buber Martin, (1973). Between Man and Man. London Fontana
4. Chang, K.C. (1977), in Food in Chinese Culture: Anthropological and Historical Perspectives, ed. K.C. Chang, Yale University Press, New York.
5. Harris, Marvin (1971), Culture, Man, and Nature An Introduction to General Anthropology. New York, T.Y. Crowell Company
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9. Levi-Strauss, C. (1970), The Raw and the Cooked, Translated by J.& D. Weightman, Harper Rowe, London
10. Maritain, Jacques. (1975). Education at the Crossroads. Yale, Yale University Press
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13. Montagne, P. (1979), New Larousse Gastronomique, Hamlyn, London.
14. Pyke, Magnus. (1970), Food Science & Technology. London, John Murray
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16. Rice, Valentine (1979), personal communication with JH
17. Taylor, Robert. (1976), Cultural Ways A concise edition of Introduction to Cultural Anthropology. Boston, Allyn and Bacon, Inc.
18. Visser, M. (1991), The Rituals of Dinner, Penguin Books, New York.
19. Wilde, O. (1989), The Writings of Oscar Wilde, ed. I. Murray, Oxford University Press, Oxford.