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Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications First edition

Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications First edition
Paper図書
edited by Róisín Burke, Alan Kelly, Christophe Lavelle, and Hervé This vo KientzaCRC Press2021<E2-D27>
National Diet LibraryOther Libraries in Japan
  • DDC641.01/3

Service engineering for gastronomic sciences : an interdisciplinary approach for food study

Service engineering for gastronomic sciences : an interdisciplinary approach for food study
Paper図書
Takeshi Shimmura, Tomomi Nonaka, Satomi Kunieda, editorsSpringer[2020]<DH475-D6>
National Diet Library
  • DDC641.01/3

The Routledge handbook of gastronomic tourism (Routledge international handbooks)

The Routledge handbook of gastronomic tourism (Routledge international handbooks)
Paper図書
edited by Saurabh Kumar Dixit.Routledge2019.<DK261-D4>
National Diet LibraryOther Libraries in Japan
  • DDC641.01/3

The world of wine and food : a guide to varieties, tastes, history, and pairings

The world of wine and food : a guide to varieties, tastes, history, and pairings
Paper図書
Don Philpott.Rowman & Littlefield[2017]<EF27-B306>
National Diet Library
  • DDC641.01/3

Food tourism : a practical marketing guide

Food tourism : a practical marketing guide
Paper図書
John Stanley and Linda Stanley.CABI[2015]<DK261-B212>
National Diet LibraryOther Libraries in Japan
  • DDC641.01/3

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