Wiley Publishers Since 1807   Shopping Cart  Shopping Cart  My Account  Help  Contact Us  
Home Technology Solutions Who's My Rep About Wiley
 
Product Search
Home > Hospitality and Culinary Arts > Culinary Arts > Wine
Food and Wine Pairing: A Sensory Experience
Food and Wine Pairing: A Sensory Experience
Robert J. Harrington, Hospitality & Restaurant Management Program, University of Arkansas
ISBN: 978-0-471-79407-3
©2007
336 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Hallmark Features  |  Sample Chapters  |  Supplements
Author Info
Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.  

Printer-ready version of this page E-mail a friend about this product

Copyright © 2000-2008 by John Wiley & Sons, Inc. or related companies. All rights reserved. Please read our Privacy Policy