Internationalisation of cuisine to understand the process of internationalisation. It is the role of authenticity in this process. The tone is a combination of education and travel magazine. 
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The intention is to expose readers to a wide range of issues relating to the internationalisation of cuisine and, in so doing, give them a better understanding of the subject and inspire them to explore new cuisines. This first edition is devoted to Korean cuisine. 
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This magazine explains everything the author needs to know about Korean cuisine. The second edition is Italian cuisine and the third edition is Japanese cuisine.


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