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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.6, 2007년, pp.682 - 689
김태희 (경희대학교 호텔관광대학) , 이은정 (신흥대학 호텔외식경영과) , 최정윤 (경희대학교 관광대학원)
The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and No...
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