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The Origins and Transformation of East Asian Food Culture (EAFC) 東亞飲食文化演進史 (GEA103)

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book 1. Cuisine, colonialism and Cold War : food in twentieth-century Korea
Katarzyna J. Cwiertka
London : Reaktion Books, c2012
GEA103

book 2. Korean cuisine : an illustrated history
Michael J. Pettid
London : Reaktion Books, 2008
GEA103

book 3. The history and culture of Japanese food
Naomichi Ishige
London : Kegan Paul, 2001
GEA103

book 4. 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
GEA103

book 5. Cuisine and empire : cooking in world history
Rachel Laudan
GEA103

book 6. The globalization of Chinese food
edited by David Y.H. Wu and Sidney C.H. Cheung
Richmond, Surrey : RoutledgeCurzon, 2004
CHI102A

GEA103

SOC371

SOC260


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