Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.
Editors	Stefan Gössling, C. Michael Hall
Publisher	Routledge
Pages	189-204
ISBN (Print)	978-0-415-53370-6
Publication status	Published - 2013

Subject classification (UKÄ)

@inbook{60e846ac01fc4585a788f7cd6842f530,

title = "Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy",

keywords = "tourism, slow food, food, gastronomy, sustainability, hospitality",

author = "Jan-Henrik Nilsson",

year = "2013",

language = "English",

isbn = "978-0-415-53370-6",

pages = "189--204",

editor = "Stefan G{\"o}ssling and Hall, {C. Michael}",

booktitle = "Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.",

publisher = "Routledge",

address = "United Kingdom",

}

TY - CHAP

T1 - Nordic eco-gastronomy. The Slow Food Concept in relation to Nordic Gastronomy

AU - Nilsson, Jan-Henrik

PY - 2013

Y1 - 2013

KW - tourism

KW - slow food

KW - food

KW - gastronomy

KW - sustainability

KW - hospitality

M3 - Book chapter

SN - 978-0-415-53370-6

SP - 189

EP - 204

BT - Sustainable Culinary Systems. Local foods, Innovation, tourism and hospitality.

A2 - Gössling, Stefan

A2 - Hall, C. Michael

PB - Routledge

ER -