HKSYU Course Resources Search Results

You searched for: Subject Food habits China. Language English

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1. Chinese food for thought = 食談

T.C. Lai

Hong Kong : Hongkong Book Centre, c1978

CHI102A

2. The globalization of Chinese food

edited by David Y.H. Wu and Sidney C.H. Cheung

Richmond, Surrey : RoutledgeCurzon, 2004

CHI102A

GEA103

SOC371

SOC260

3. Cuisine and empire : cooking in world history

Rachel Laudan

GEA103

4. Food and culture : a reader

edited by Carole Counihan, Penny Van Esterik, and Alice Julier

SOC403

SOC260

SOC204

5. Routledge handbook of food in Asia

edited by Cecilia Leong-Salobir

SOC260

6. Edible identities : food as cultural heritage

edited by Ronda L. Brulotte, Michael A. Di Giovine

SOC260

7. Urban foodways and communication : ethnographic studies in intangible cultural food heritages around the world

edited by Casey Man Kong Lum and Marc de Ferrière le Vayer

SOC260

8. Appetites : food and sex in postsocialist China

Judith Farquhar

Durham ; London : Duke University Press, 2002

SOC260

9. Heritage cuisines : traditions, identities and tourism

edited by Dallen J. Timothy

SOC308

10. 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

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