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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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1. Cuisine and empire : cooking in world history

Rachel Laudan

GEA103

2. The land of the five flavors : a cultural history of Chinese cuisine

Thomas O. Höllmann ; translated by Karen Margolis

GEA103

3. The Routledge handbook of soft power

edited by Naren Chitty, Li Ji, Gary Rawnsley, Craig Hayden

GEA103

4. Tea in China : a religious and cultural history

James A. Benn

GEA103

5. Tsukiji : the fish market at the center of the world

Theodore C. Bestor

GEA103

6. 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

7. The history and culture of Japanese food

Naomichi Ishige

London : Kegan Paul, 2001

GEA103

8. The globalization of Chinese food

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

Richmond, Surrey : RoutledgeCurzon, 2004

CHI102A

GEA103

SOC371

SOC260

9. Korean cuisine : an illustrated history

Michael J. Pettid

London : Reaktion Books, 2008

GEA103

10. The Cambridge companion to modern Japanese culture

edited by Yoshio Sugimoto

Cambridge; Port Melbourne, Vic. : Cambridge University Press, 2009

HIST462

GEA103

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