Food in Chinese Culture

Main
History
Food in Chinese Culture

Food in Chinese Culture

K.C. Chang (ed)

0 / 0

Bạn thích cuốn sách này tới mức nào?

Chất lượng của file scan thế nào?

Xin download sách để đánh giá chất lượng sách

Chất lượng của file tải xuống thế nào?

Thể loại:

Năm:

1977

Nhà xuát bản:

Yale University Press

Ngôn ngữ:

english

Trang:

426

ISBN 10:

0300019386

ISBN 13:

9780300019384

File:

PDF, 33.67 MB

IPFS:

,

english, 1977

Tải vè (pdf, 33.67 MB)

Hoàn thành chuyển đổi thành trong

Chuyển đổi thành không thành công

Có thể bạn quan tâm

May-Lee Chai, Winberg Chai — China A to Z: Everything You Need to Know to Understand Chinese Customs and Culture

Andrew Coe — Chop Suey

Thomas O. Höllmann, Karen Margolis — The Land of the Five Flavors: A Cultural History of Chinese Cuisine

K. C. Chang — Food in Chinese Culture: Antropological and Historical Perspectives

E. N. Anderson — The Food of China

Frederick J. Simoons (Author) — Food in China-A Cultural and Historical Inquiry

Junru Liu — Chinese Food (Introductions to Chinese Culture)

J.A.G. Roberts — China to Chinatown: Chinese Food in the West (Globalities)

Liu Junru, William W. Wang (ill.) — Chinese Food

Paul W. Kroll — Essays in Medieval Chinese Literature and Cultural History

Paul W. Kroll — Essays in Medieval Chinese Literature and Cultural History

Stent G.C. — A Chinese-English vocabulary in the Pekinese dialect

Fuchsia Dunlop — Invitation to a Banquet

Robert E. Hegel — The Novel in Seventeenth Century China

Fuchsia Dunlop — Invitation to a Banquet : The Story of Chinese Food

William H. Nienhauser (Editor) — The Indiana Companion to Traditional Chinese Literature. Volume 2

Jonathan D. Spence, John E. Wills, Jr., (Editors) — From Ming to Ch'ing. Conquest, Region, and Continuity in Seventeenth-Century China

Ellen G. Landau (editor) — The Food of China

Ken Albala — Food Cultures of the World Encyclopedia 4 volumes

Fuchsia Dunlop — Invitation to a Banquet : The Story of Chinese Food

Jo,Shui Chen — Liu Tsung-yüan And Intellectual Change In T'ang China, 773-819

Wm. Theodore de Bary (editor); John W. Chaffee (editor); Bettine Birge (editor) — Neo-Confucian Education

John W. Dardess — A Ming Society

Richard E. Strassberg (editor) — Inscribed Landscapes: Travel Writing from Imperial China

John W. Chaffee, Denis Twitchett — The Cambridge History of China Volume 5: Sung China, 960–1279 AD, Part 2

General Editors John K. Fairbank, Denis Twitchett — The Cambridge History of China, Vol. 6

Fan-sen Wang — Fu Ssu-nien: A Life in Chinese History and Politics

Glen Dudbridge — Religious Experience and Lay Society in T'ang China: A Reading of Tai Fu's 'Kuang-i chi'

Needham Joseph; Huang H.T. — Science and Civilisation in China Vol. 6 Biology and Biological Technology - Part 5 Fermentations and Food Science

Solomon H., Ed. Katz — Encyclopedia of Food & Culture

Solomon H. Katz (editor in chief), William Woys Weaver (associate editor) — Encyclopedia of food and culture. Volume 3: Obesity to zoroastrianism, index

Solomon H. Katz, William Woys Weaver — Encyclopedia of Food and Culture: Volume 3: Obesity to Zoroastrianism, Index

Charles Hartman — Han Yu and the T’ang search for unity

David L. Rolston — How to Read the Chinese Novel

Roy, David Tod; Xiaoxiaosheng — The Plum in the Golden Vase Or, Chin P'Ing Mei , Volume 2: The Rivals

Willard J. Peterson — The Cambridge History of China Volume 9, Part 1: The Ch'ing Empire to 1800

Willard J. Peterson — The Cambridge History of China Volume 9: The Ch'ing Dynasty to 1800, Part 2

David Tod Roy (editor) — The Plum in the Golden Vase or, Chin P'ing Mei, Volume Two: The Rivals

Charles Hartman — Han Yu and the T'ang Search for Unity

David L. Rolston, Gian-Paolo Biasin — How to Read the Chinese Novel

Chung-wen Shih — Golden Age of Chinese Drama

Albala, Ken — Food Cultures of the World Encyclopedia

Từ khóa thường sử dụng nhất

Các mục liên quan