Knowledge of Wine and Sommellerie, 15 credits
Literature
Valid from: 2021 week 3
Kombinera mat och vin
Dolk Jens, Forslin Liselotte
Kakao Förlag :
2012 :
160 s. :
ISBN: 978-91-85861-63-7 (inb.)
Mandatory
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Praktisk gastronomi
: servera på restaurang
Jonson Mats, Bagner-Jensmar Miriam, Lindahl Henning, Alfredsson Karin
1. uppl. :
Stockholm :
Liber :
2008 :
168 s. :
ISBN: 978-91-47-08263-6
Mandatory
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The Five Aspects Meal Model: a tool for developing meal services in restaurants
Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena
Journal of Foodservice :
2006 :
Artikel i fulltext
Mandatory
Wine with food
Enheten för restauranghögskolan :
Mandatory
Flavor network and the principles of food pairing
Ahn Yy, Ahnert Se, Bagrow JP, Barbasi AL
Scientific Reports :
2011 :
Harrington Robert J.
Food & wine pairing
: a sensory experience
Hoboken, NJ :
John Wiley :
c2008 :
xiii, 322 p. :
ISBN: 0471794074 (pbk.)
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Spradley James P.
Participant observation
New York :
Holt, Rinehart and Winston :
1980 :
xi, 195 s. :
ISBN: 0-03-044501-9
Mandatory
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Etnografiska observationer
Arvastson Gösta, Ehn Billy
1. uppl. :
Lund :
Studentlitteratur :
2009 :
227 s. :
ISBN: 978-91-44-05748-4
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Kulturanalyser
Ehn Billy, Löfgren Orvar
1. udgave. :
Århus :
Klim :
2006. :
190 s. :
ISBN: 87-7955-101-7
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Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
2., [rev.] uppl. :
Malmö :
Liber :
2011 :
690 s. :
ISBN: 978-91-47-09068-6
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The routledge handbook of sustainable food and gastronomy
Sloan Philip, Legrand Willy, Hindley Clare
Scopus (Elsevier B.V) :
2015 :