Program Web Address
hospitality.fiu.edu
Abstract
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.
Recommended Citation
Kotschevar, Lendal H.
(1984)
"Evaluating a Cuisine: Six Criteria,"
Hospitality Review: Vol. 2:
Iss.
2, Article 2.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol2/iss2/2
