Food Media: Food and Technology as a Medium for Social Communication

Ph.D

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Bibliographic Details
Main Author: WEI JUN
Other Authors: NUS GRAD SCH FOR INTEGRATIVE SCI & ENGG
Format: Theses and Dissertations
Language:English
Published: 2014
Subjects:
Online Access:http://scholarbank.nus.edu.sg/handle/10635/77743
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Institution: National University of Singapore
Language: English
id sg-nus-scholar.10635-77743
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spelling sg-nus-scholar.10635-777432015-01-08T07:57:39Z Food Media: Food and Technology as a Medium for Social Communication WEI JUN NUS GRAD SCH FOR INTEGRATIVE SCI & ENGG ZHAO SHENGDONG NAKATSU, RYOHEI DUH BEEN-LIRN human computer interaction, food HCI, social communication Ph.D DOCTOR OF PHILOSOPHY 2014-06-30T18:01:32Z 2014-06-30T18:01:32Z 2013-08-19 Thesis WEI JUN (2013-08-19). Food Media: Food and Technology as a Medium for Social Communication. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/77743 NOT_IN_WOS en
institution National University of Singapore
building NUS Library
country Singapore
collection ScholarBank@NUS
language English
topic human computer interaction, food HCI, social communication
spellingShingle human computer interaction, food HCI, social communication
WEI JUN
Food Media: Food and Technology as a Medium for Social Communication
description Ph.D
author2 NUS GRAD SCH FOR INTEGRATIVE SCI & ENGG
author_facet NUS GRAD SCH FOR INTEGRATIVE SCI & ENGG
WEI JUN
format Theses and Dissertations
author WEI JUN
author_sort WEI JUN
title Food Media: Food and Technology as a Medium for Social Communication
title_short Food Media: Food and Technology as a Medium for Social Communication
title_full Food Media: Food and Technology as a Medium for Social Communication
title_fullStr Food Media: Food and Technology as a Medium for Social Communication
title_full_unstemmed Food Media: Food and Technology as a Medium for Social Communication
title_sort food media: food and technology as a medium for social communication
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/77743
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