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E-book
Food and Wine Pairing: A Sensory ExperienceISBN: 978-0-470-10589-4
E-book
368 pages
April 2007
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Other Available Formats: Paperback
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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.
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