  Food and Wine Pairing: A Sensory Experience
ISBN: 978-0-471-79407-3
Paperback
336 pages
March 2007
US $45.00
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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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