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Food for Tea in Japan The Development of Kaiseki to Become Haute Cuisine -Toward convergence of culture and technology in Asian food-

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  • URLhttps://db.koreascholar.com/Article/Detail/373309
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한국식생활문화학회 (The Korean Society Of Food Culture)
저자
  • Søren M. Chr. Bisgaard(Urasenke Kyoto, Marukyu Koyamaen)