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1 Ergebnisse
1
Recipe for Assessment: How Arty Cooked His Goose while Grad..:
Jones, Jr., Layman H.
Art Education. 48 (1995) 2 - p. 12-17 , 1995
Link:
https://www.jstor.org/stable/3193508
RT Journal T1
Recipe for Assessment: How Arty Cooked His Goose while Grading Art
UL https://suche.suub.uni-bremen.de/peid=jstor-3193508&Exemplar=1&LAN=DE A1 Jones, Jr., Layman H. PB National Art Education Association YR 1995 SN 0004-3125 K1 Social sciences K1 Food studies K1 Culinary arts K1 Food preparation K1 Cooking K1 Applied sciences K1 Food science K1 Foodstuffs K1 Food K1 Baked goods K1 Pastries K1 Pizzas K1 Philosophy K1 Axiology K1 Aesthetics K1 Biological sciences K1 Agriculture K1 Agricultural products K1 Plant products K1 Herbs K1 Sage K1 Liquid foods K1 Soups K1 Broths K1 Arts K1 Arts participation K1 Art education K1 Imaging K1 Photography K1 Art photography K1 Business K1 Industry K1 Industrial sectors K1 Service industries K1 Hospitality industries K1 Food service industries K1 Professional cooking K1 Confectionery K1 Puddings JF Art Education VO 48 IS 2 SP 12 OP 17 LK http://dx.doi.org/https://www.jstor.org/stable/3193508 DO https://www.jstor.org/stable/3193508 SF ELIB - SuUB Bremen
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