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BFUF Rapport #30 Gastronomisk beredskap – från lyx till nödvändighet, hållbar framtid med nygamla konserveringsmetoder
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector
Restauranghantverk med alla sinnen, lärarhandledning
Co-designing carbon label interventions in restaurants: insights from a field experiment in a tourism destination
Using crossmodal correspondences as a tool in wine communication
Enhancing the design of wine labels
The imitation game – exploring the double-grip analysis for creating analog wines
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