Please use this identifier to cite or link to this item:
http://dx.doi.org/10.25673/111308| Title: | [Rezension von: Andrea Borghini and Patrik Engisch, A philosophy of recipes : making, experiencing, and valuing] |
| Author(s): | Walschots, Michael |
| Issue Date: | 2023 |
| Type: | Article |
| Language: | English |
| URI: | https://opendata.uni-halle.de//handle/1981185920/113262 http://dx.doi.org/10.25673/111308 |
| Open Access: |  Open access publication |
| License: |  (CC BY 4.0) Creative Commons Attribution 4.0 |
| Journal Title: | Food ethics |
| Publisher: | Springer International Publishing |
| Publisher Place: | [Cham] |
| Volume: | 8 |
| Original Publication: | 10.1007/s41055-023-00130-w |
| Page Start: | 1 |
| Page End: | 4 |
| Appears in Collections: | Open Access Publikationen der MLU |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| s41055-023-00130-w.pdf | 625.09 kB | Adobe PDF |  View/Open |