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From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

✍ Scribed by Juan-Carlos Arboleya; Idoia Olabarrieta; Andoni Luis-Aduriz; Daniel Lasa; Javier Vergara; Esther Sanmartín; Leire Iturriaga; Antonio Duch; Iñigo Martínez de Marañón


Book ID
107382039
Publisher
Springer US
Year
2008
Tongue
English
Weight
337 KB
Volume
3
Category
Article
ISSN
1557-1858

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