Food in Chinese culture : anthropological and historical perspectives
edited by K.C. Chang ; contributors, Eugene N. Anderson ... [et al.].
New Haven : Yale University Press, 1977.
Physical items: 1, Online items: 0
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Online Resources
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| Location | Call number | Status |
|---|---|---|
| English Book (5/F) | 394.120951 FOO | Available |
| Location | Call number | Status |
|---|---|---|
| barcode, location, bookplate, id LOCATION | callnoa callnob | -- |
Bibliographic Information
- Format:
-
Book
- Subject:
- Food habits > China > History.
- Dinners and dining > China > History.
- Cooking, Chinese > History.
- Publication Year:
- 1977
- Language:
- English
- Published:
- New Haven
- ISBN:
- 0300019386
- Course:
- GEA103
The Origins and Transformation of East Asian Food Culture (EAFC) 東亞飲食文化演進史 - Note:
- Includes index.
- Bibliography:
- Bibliography: p. 393-414.
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