Article Title
Program Web Address
hospitality.fiu.edu
Abstract
This is the second of a two-part series on an evaluation of cuisines. The author establishes standards for cuisine which determine that Chinese food is superior to French.
Recommended Citation
Kotschevar, Lendal H.
(1985)
"French and Chineses Cuisines: An Evaluation,"
Hospitality Review: Vol. 3:
Iss.
1, Article 4.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol3/iss1/4
