Food, Consumption, and the Psychology of Cooking

Authors

Kima Cargill, University of Washington TacomaFollow

Publication Date

2012

Document Type

Book Chapter

Publication Title

Food For Thought: A Multidisciplinary Discussion

Recommended Citation

Cargill, K. (2012). Food, consumption, and the psychology of cooking. In R. S. Stewart & S. A. Korol (Eds.), Food for thought: A multidisciplinary approach. Sydney, Australia: Cape Breton University Press