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Food in Chinese Culture: Antropological and Historical Perspectives

K. C. Chang

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Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture

Kategoriler:

Yıl:

1977

Yayımcı:

Yale University Press

Dil:

english

Sayfalar:

448

ISBN 10:

0300027591

ISBN 13:

9780300027594

Dosya:

PDF, 82.54 MB

IPFS:

,

english, 1977

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