{"title":"Essen und Atmosphäre. Zur Atmosphäre der klassischen Kyoto-Gastronomie als Beispiel für Slow Food","authors":"T. Ogawa","doi":"10.14361/9783839406946-009","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":263195,"journal":{"name":"Die Tischgesellschaft","volume":"478 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2008-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Tischgesellschaft","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14361/9783839406946-009","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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