Hierarchical cuisine or standard cooking
Bibliographic Data
| ID | 5388474 |
|---|---|
| Authors | Claude Grignon (Paris School of Economics, corresponding author) |
| Year | 1989 |
| Volume | 3 |
| Issue | 3 |
| Pages | 177-183 |
| Publication date | 1989-01-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food and Foodways (JOURNAL) |
| Journal identifiers | ISSN: 0740-9710 • E-ISSN: 1542-3484 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07409710.1989.9961946 |
| OpenAlex | W2090646406 |
| Language | EN |
| Citations received | 1 |
International audience
Art · Biology · Foodways · Visual arts · Culinary Culture and Tourism · Food Science
| Unique citing works | 1 |
|---|---|
| Citations per year | 0,04 |
| Citation span | 2001 - 2001 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 1 |