HKSYU Course Resources Search Results

You searched for: Subject Cooking, Chinese.

1 - 10 of 10

1. 美食中国 : 八大菜系与文化内涵

肖东发主编 ; 钱佳欣编著

北京市 : 现代出版社, 2015

GEA103

2. Overseas march : how the Chinese cuisine spread?

edited by David Y.H. Wu

Taipei, Taiwan : Foundation of Chinese Dietary Culture, 2011

GEA103

SOC260

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

Thomas O. Höllmann ; translated by Karen Margolis

GEA103

4. 来份杂碎 : 中餐在美国的文化史 = Chop suey: a cultural history of Chinese food in the United States

安德鲁．科伊著 ; 严华容译

北京市 : 北京时代华文书局, 2016

GEA103

5. The globalization of Chinese food

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

Richmond, Surrey : RoutledgeCurzon, 2004

CHI102A

GEA103

SOC371

SOC260

6. Changing Chinese foodways in Asia

edited by David Y.H. Wu and Tan Chee-beng

Hong Kong : The Chinese University Press, c2001

SOC371

SOC260

7. Chinese food and foodways in Southeast Asia and beyond

Edited by Tan Chee-Beng

Singapore : NUS Press, c2011

SOC371

SOC204

8. 中国药膳 = Chinese medicated diet

张文高...[等]编著 ; 张恩勤...[等]审校 ; 张来修, 赵文渠翻译

上海 : 上海中医学院出版社, 1990

GEA201

9. 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

10. 吃一場有趣的宋朝飯局

李開周著

GEA103

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