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書名 Critical readings on food in East Asia / edited by Katarzyna J. Cwiertka
出版項 Leiden ; Boston : Brill, 2013
國際標準書號 9789004208605 (hardback set : alk. paper)
9789004208728 (v. 1 : alk. paper)
9789004208735 (v. 2 : alk. paper)
9789004208742 (v. 3 : alk. paper)
book jacket
館藏地 索書號 處理狀態 OPAC 訊息 條碼
 近史所郭廷以圖書館  394.12095 C993  v.1    在架上  -  30550100529641
 近史所郭廷以圖書館  394.12095 C993  v.2    在架上  -  30550100529658
 近史所郭廷以圖書館  394.12095 C993  v.3    在架上  -  30550100529666
 傅斯年圖書館西文圖書區  GT2853.A78 C934 2013  v.1    在架上    30530001152255
 傅斯年圖書館西文圖書區  GT2853.A78 C934 2013  v.2    在架上    30530001152289
 傅斯年圖書館西文圖書區  GT2853.A78 C934 2013  v.3    在架上    30530001152297
 人文社會聯圖  GT2853.A78 C75 2013  v.1    在架上    30600020080587
 人文社會聯圖  GT2853.A78 C75 2013  v.2    在架上    30600020080595
 人文社會聯圖  GT2853.A78 C75 2013  v.3    在架上    30600020080603
說明 3 v. : ill., maps ; 25 cm
附註 Includes bibliographical references and index
This title presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Korea and Japan obviously differ from one another, but they all rest upon the foundations of ancient Chinese civilization that once dominated this part of the world. The use of chopsticks and a widespread consumption of processed soybeans rank among the most vivid indicators of the common heritage of the Chinese, Korean and Japanese cuisines. Yet, the culinary cultures of contemporary East Asia are as much a product of the last hundred years as they are of the previous centuries. The articles are drawn from a variety of sources, covering a number of disciplines, the majority of which have been written in the past fifteen years
主題 Diet -- East Asia
Food habits -- East Asia
Food supply -- East Asia
Alt Author Cwiertka, Katarzyna J
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