“Chefs and Chefing.” Word of Mouth: What We Talk About When We Talk About Food, by PRISCILLA PARKHURST FERGUSON, 1st ed., University of California Press, Berkeley; Los Angeles; London, 2014, pp. 113–138, www.jstor.org/stable/10.1525/j.ctt7zw4qn.8. Accessed 18 June 2021.
FERGUSON, P. (2014). Chefs and Chefing. In Word of Mouth: What We Talk About When We Talk About Food (pp. 113-138). Berkeley; Los Angeles; London: University of California Press. Retrieved June 18, 2021, from http://www.jstor.org/stable/10.1525/j.ctt7zw4qn.8
FERGUSON, PRISCILLA PARKHURST. "Chefs and Chefing." In Word of Mouth: What We Talk About When We Talk About Food, 113-38. Berkeley; Los Angeles; London: University of California Press, 2014. Accessed June 18, 2021. http://www.jstor.org/stable/10.1525/j.ctt7zw4qn.8.
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