Menu 3 - Paper 2

Menu, Journal of Food and Hospitality Research
Volume 3, 2014, Pages 11-14

What cooking brings to the pleasure of eating at home and in a restaurant

Anne Dixsaut
The Centre for Food and Hospitality Research, Institut Paul Bocuse

DOI: https://doi.org/10.26048/dmx6-bz37

Keywords: Culinary art, “home made”, behavior, liking, perception

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