<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-V8PTFE9U</identifier><date>2015</date><creator>Ličen, Daša</creator><relation>documents/doc/V/URN_NBN_SI_doc-V8PTFE9U_001.pdf</relation><relation>documents/doc/V/URN_NBN_SI_doc-V8PTFE9U_001.txt</relation><format format_type="issue">3</format><format format_type="volume">44</format><format format_type="type">article</format><format format_type="extent">str. 113-130</format><identifier identifier_type="ISSN">0352-0447</identifier><identifier identifier_type="COBISSID">39313965</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-V8PTFE9U</identifier><language>eng</language><publisher>Slovenska akademija znanosti in umetnosti</publisher><publisher>Založba ZRC</publisher><source>Traditiones (Ljubljana)</source><rights>InC</rights><subject language_type_id="eng">culinary experts</subject><subject language_type_id="eng">cultural capital</subject><subject language_type_id="eng">ethnology</subject><subject language_type_id="slv">etnologija</subject><subject language_type_id="slv">hrana</subject><subject language_type_id="slv">Istra</subject><subject language_type_id="eng">Istria</subject><subject language_type_id="slv">kulinarika</subject><subject language_type_id="slv">kulturni kapital</subject><subject language_type_id="slv">okus</subject><subject language_type_id="eng">taste</subject><title>Istrian culinary experts and taste</title><title>The fine and the tasteless</title></Record>