Work

Food in Chinese Culture: Anthropological and Historical Perspectives

Year: 1978

Type: book-review

Source: The Journal of Interdisciplinary History

DOI: 10.2307/203697

Authors: Cho-Yun Hsu, Kwang-Chich Chang

Language: English

Topic: Food, Nutrition, and Cultural Practices

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2332802027

Cites:

Cited by: 44

Related to: 10