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French and Chineses Cuisines: An Evaluation

Kotschevar, Lendal, H.
1985
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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.

Details

Title
French and Chineses Cuisines: An Evaluation
Author
Kotschevar, Lendal, H. (Florida International University)
Date
1985-01-01
Keywords
Content Type
Text
Articles
Record Created
2025-12-17
Record ID
18278
System Control Number
hospitalityreview_vol3_iss1_4
Published in
Hospitality Review Journal
Volume
3
Issue
1
Pages
4
Record Appears in
Hospitality Review > Hospitality Review Volume 3, Issue 1 (1985)
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External Link
Program URL
Legacy URL
https://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1046&context=hospitalityreview&unstamped=1

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