Food culture in the southern United States. Preserving traditional foods or slow death?

dc.contributor.author	Alonso, A.
dc.contributor.author	O'Neill, M.
dc.contributor.author	Liu, Yi
dc.contributor.editor	Michael Mair
dc.contributor.editor	Daniela Wagner
dc.date.accessioned	2017-01-30T11:56:08Z
dc.date.available	2017-01-30T11:56:08Z
dc.date.created	2012-08-26T20:00:33Z
dc.date.issued	2012
dc.identifier.citation	Alonso, Abel Duarte and O'Neill, Martin A. and Liu, Yi. 2012. Food culture in the southern United States: Preserving traditional foods or slow death? in Michael Mair and Daniela Wagner (ed), Culinary Tourism: Products, Regions, Tourists, Philosphy: Proceedings of the European Culinary Tourism Conference, Mar 3 2011, pp. 89-107. Vienna, Austria: Springer.
dc.identifier.uri	http://hdl.handle.net/20.500.11937/16506
dc.publisher	SpringerWienNewYork
dc.title	Food culture in the southern United States. Preserving traditional foods or slow death?
dc.type	Conference Paper
dcterms.source.startPage	89
dcterms.source.endPage	107
dcterms.source.title	Culinary Tourism: Products, Regions, Tourists, Philosphy: Proceedings of the European Culinary Tourism Conference 2011
dcterms.source.series	Culinary Tourism: Products, Regions, Tourists, Philosphy: Proceedings of the European Culinary Tourism Conference 2011
dcterms.source.conference	European Culinary Tourism Conference 2011
dcterms.source.conference-start-date	Mar 3 2011
dcterms.source.conferencelocation	Vienna, Austria
dcterms.source.place	Germany
curtin.department
curtin.accessStatus	Fulltext not available