Sustaining and spreading local food culture through cooking classes: A case study of Chiang mai, Thailand

Wantanee Suntikul, Rodrigues Ng Iris, Ho Weng, Luo Xiao Yan, Lam Iok Cheng, Chan Weng San

Research output: Chapter in book / Conference proceedingChapter in an edited book (as author)Academic researchpeer-review

2 Citations (Scopus)
Original languageEnglish
Title of host publicationThe Routledge Handbook of Sustainable Food and Gastronomy
PublisherTaylor and Francis Inc.
Pages86-95
Number of pages10
ISBN (Electronic)9781134457403
ISBN (Print)9780415702553
DOIs
Publication statusPublished - 12 Jun 2015

ASJC Scopus subject areas

  • Economics, Econometrics and Finance(all)
  • Business, Management and Accounting(all)
  • Social Sciences(all)

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