Contemporary Studies and Theories in Gastronomy and Food Science

Descripción

Contemporary Studies and Theories in Gastronomy and Food Science presents the most current research and theories in the field of gastronomy and food science by focusing on innovative methodologies, critical perspectives and contemporary issues, this comprehensive work provides valuable information for professionals, researchers and academics. Contemporary Studies and Theories in Gastronomy and Food Science is a collective volume published by Peter Lang GmbH, Internationaler Verlag der Wissenschaften in 2024. Addressed to researchers, scholars, students and professionals in gastronomy and food industries, it offers a rigorous academic perspective on the topics discussed and contributes to current debates in the discipline.