Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals / edited by Sari Edelstein.
Material type:
TextPublication details: Sudbury, Mass : Jones and Bartlett Publishers, 2011.Description: 610 pages : ill. maps ; 28 cmISBN: - 978-0-7637-5965-0
- HSF 641.5 F637 2011
- TX 357 .F637 2010
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Southville International School Affiliated with Foreign Universities Library Southville Foreign University Section | TX 357 .F637 2010 (Browse shelf(Opens below)) | 1 | Available | SFU1458 |
Includes bibliographical references and index.
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