An immersive, comparative approach to experiential learning in food studies education
Crossref DOI link: https://doi.org/10.1007/s10460-023-10466-y
Published Online: 2023-06-15
Published Print: 2024-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lehrer, Nadine http://orcid.org/0000-0001-6201-6487
Funding for this research was provided by:
Chatham University Research and Sabbatical Fund (19-M0228)
Text and Data Mining valid from 2023-06-15
Version of Record valid from 2023-06-15
Article History
Accepted: 4 May 2023
First Online: 15 June 2023