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Defining what makes up "a cuisine" involves finding a way to evaluate what makes it "distinctly unique and meritable." In this first of a two-part series, the author develops six criteria which can be used in such an evaluative process.
Kotschevar, Lendal H.
"Evaluating a Cuisine: Six Criteria,"
Hospitality Review: Vol. 2
, Article 2.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss2/2