Course materials for Måltidskultur - en introduktion, 7.5 hp (2MR061)

1 - Deriving Value from Customer Based Meal Experiences Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial

1 Abnersson Burstedt kp_3-2000_p04

1 extra Douglas-DecipheringMeal-1972

1 FAMM - 2006 - Gustafsson - The Five Aspects Meal Model a tool for developing meal services in restaurants-1

1 Health transition indigenous 978-3-319-57532-2

1 Massimo Montanari_2006_Food Is Culture

1 Mat och måltidskultur

1 Meiselman - Dimensions of the meal

1 smaka på historia

1 Sundin et al Svenska folkets hälsa 2005-1

Nöd och död