Essen und Atmosphäre. Zur Atmosphäre der klassischen Kyoto-Gastronomie als Beispiel für Slow Food

In Harald Lemke & Iris Därmann (eds.), Die Tischgesellschaft: Philosophische Und Kulturwissenschaftliche Annäherungen. Transcript Verlag. pp. 201-212 (2008)
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10.14361/9783839406946-009

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