Andrea Borghini, Matteo Ravasio, Andrea Lorenzo Baldini
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引用次数: 1
摘要
期刊文章利益相关者和烹饪文化遗产专家访问Andrea Borghini, Andrea Borghini意大利米兰大学哲学系https://orcid.org/0000-0002-2239-1482搜索作者的其他作品:牛津学术谷歌学者Matteo Ravasio，北京大学Matteo Ravasio艺术学院，中国北京电子邮件:matteo@pku.edu.cn https://orcid.org/0000-0003-1979-1140牛津学术谷歌学者安德烈·洛伦佐·巴尔迪尼安德烈·洛伦佐·巴尔迪尼南京大学艺术学院，中国南京https://orcid.org/0000-0001-7709-2570作者其他作品搜索:牛津学术谷歌学者美学与艺术批评杂志，kpad037, https://doi.org/10.1093/jaac/kpad037发布日期:2023年9月02日文章历史收稿日期:2023年6月01日接收日期:2023年8月04日发布日期:2023年9月02日
Stakeholders and Experts in Culinary Cultural Heritage
Journal Article Stakeholders and Experts in Culinary Cultural Heritage Get access Andrea Borghini, Andrea Borghini Department of Philosophy, University of Milan, Italy https://orcid.org/0000-0002-2239-1482 Search for other works by this author on: Oxford Academic Google Scholar Matteo Ravasio, Matteo Ravasio School of Arts, Peking University, Beijing, China Email: matteo@pku.edu.cn https://orcid.org/0000-0003-1979-1140 Search for other works by this author on: Oxford Academic Google Scholar Andrea Lorenzo Baldini Andrea Lorenzo Baldini School of Arts, Nanjing University, Nanjing, China https://orcid.org/0000-0001-7709-2570 Search for other works by this author on: Oxford Academic Google Scholar The Journal of Aesthetics and Art Criticism, kpad037, https://doi.org/10.1093/jaac/kpad037 Published: 02 September 2023 Article history Received: 01 June 2023 Accepted: 04 August 2023 Published: 02 September 2023
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