Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/35365
Title: Sustaining and spreading local food culture through cooking classes : a case study of Chiang Mai, Thailand
Authors: Suntikul, W 
Ng, R
Ho, W
Luo, XY
Lam, IC
Chan, WS
Issue Date: 2015
Publisher: Routledge
Source: In P Sloan, W Legrand & C Hindley (Eds.), The Routledge handbook of sustainable food and gastronomy, p. 86-95. Abingdon, Oxon ; New York: Routledge, 2015 How to cite?
URI: http://hdl.handle.net/10397/35365
ISBN: 9780203795699 (electronic bk.)
0415702550 (hbk)
9780415702553 (hbk)
Appears in Collections:Book Chapter

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