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dc.contributor.authorVivero-Pol, Jose Luis
dc.contributor.authorFerrando, Tomaso
dc.contributor.authorDe Schutter, Olivier
dc.contributor.authorMattei, Ugo
dc.date.accessioned2018-11-01 23:55:55
dc.date.accessioned2019-10-17 14:39:57
dc.date.accessioned2020-04-01T11:55:17Z
dc.date.available2020-04-01T11:55:17Z
dc.date.issued2018
dc.identifier1002507
dc.identifier.urihttp://library.oapen.org/handle/20.500.12657/27500
dc.description.abstractThis book aims to open that discussion in the belief that we can obtain for food at least some of the (though partial) successes that we have been able to obtain with water.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture
dc.subject.otherFood
dc.subject.othercommons
dc.titleChapter 1 INTRODUCTION The food commons are coming …
dc.typechapter
oapen.relation.isPublishedBy7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb
virtual.oapen_relation_isPublishedBy.publisher_nameTaylor & Francis
virtual.oapen_relation_isPublishedBy.publisher_websitehttps://taylorandfrancis.com/
oapen.relation.isPartOfBookd8656a17-ef2d-49d3-a15d-96d5b42f3652
virtual.oapen_relation_isPartOfBook.dc_titleRoutledge Handbook of Food as a Commons
oapen.relation.isbn9781138062627; 9781315161495
oapen.imprintRoutledge
oapen.pages22
oapen.remark.public3-8-2020 - No DOI registered in CrossRef for ISBN 9781351665520


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