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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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31. 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

32. 中国饮食文化史

赵荣光著

GEA103

33. 吃一場有趣的宋朝飯局

李開周著

GEA103

34. 盛世太平 : 太平館餐廳的百年印記

徐錫安著

GEA103

35. Cuisine and empire : cooking in world history

Rachel Laudan

GEA103

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

Thomas O. Höllmann ; translated by Karen Margolis

GEA103

37. The Routledge handbook of soft power

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

GEA103

38. Tea in China : a religious and cultural history

James A. Benn

GEA103

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

Theodore C. Bestor

GEA103

40. Overseas march : how the Chinese cuisine spread?

edited by David Y.H. Wu

Taipei, Taiwan : Foundation of Chinese Dietary Culture, 2011

GEA103

SOC260

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