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

doi:10.4324/9780203795699

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 proceeding › Chapter in an edited book (as author) › Academic research › peer-review

6 Citations (Scopus)

Original language	English
Title of host publication	The Routledge Handbook of Sustainable Food and Gastronomy
Publisher	Taylor and Francis Inc.
Pages	86-95
Number of pages	10
ISBN (Electronic)	9781134457403
ISBN (Print)	9780415702553
DOIs	https://doi.org/10.4324/9780203795699
Publication status	Published - 12 Jun 2015

ASJC Scopus subject areas

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

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10.4324/9780203795699

Cite this

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Sustaining and spreading local food culture through cooking classes: A case study of Chiang mai, Thailand. / Suntikul, Wantanee; Iris, Rodrigues Ng; Weng, Ho et al.
The Routledge Handbook of Sustainable Food and Gastronomy. Taylor and Francis Inc., 2015. p. 86-95.

Research output: Chapter in book / Conference proceeding › Chapter in an edited book (as author) › Academic research › peer-review

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AU - Suntikul, Wantanee

AU - Iris, Rodrigues Ng

AU - Weng, Ho

AU - Yan, Luo Xiao

AU - Cheng, Lam Iok

AU - San, Chan Weng

PY - 2015/6/12

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M3 - Chapter in an edited book (as author)

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PB - Taylor and Francis Inc.

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

ASJC Scopus subject areas

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