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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.available2021-02-10T12:58:18Z
dc.date.issued2018
dc.date.submitted2018-11-01 23:55:55
dc.date.submitted2019-10-17 14:39:57
dc.date.submitted2020-04-01T11:55:17Z
dc.identifier1002507
dc.identifierOCN: 1082954279
dc.identifierhttp://library.oapen.org/handle/20.500.12657/27500
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/27692
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.rightsopen access
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processesen_US
dc.subject.otherFood
dc.subject.othercommons
dc.subject.otherthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
dc.titleChapter 1 INTRODUCTION The food commons are coming …
dc.typechapter
oapen.relation.isPublishedByfa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.isPartOfBookRoutledge Handbook of Food as a Commons
oapen.relation.isbn9781138062627; 9781315161495
oapen.imprintRoutledge
oapen.pages22
oapen.review.commentsTaylor & Francis open access titles are reviewed as a minimum at proposal stage by at least two external peer reviewers and an internal editor (additional reviews may be sought and additional content reviewed as required).
peerreview.review.typeProposal
peerreview.anonymitySingle-anonymised
peerreview.reviewer.typeInternal editor
peerreview.reviewer.typeExternal peer reviewer
peerreview.review.stagePre-publication
peerreview.open.reviewNo
peerreview.publish.responsibilityPublisher
peerreview.idbc80075c-96cc-4740-a9f3-a234bc2598f1
peerreview.titleProposal review


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open access
Except where otherwise noted, this item's license is described as open access