The globalization of Chinese food
By: edited by David Y.H. Wu and Sidney C.H. Cheung.
Contributors: Wu, David Y. H.; Cheung, Sidney C. H.
Series: Anthropology of Asia series
Publisher: Curzon
Published: 2002
Place of publication: Richmond, Surrey
Language: eng
Number of pages: 195
Subjects: Food habits -- China.; Cookery, Chinese -- Social aspects.; Chinese -- Ethnic identity.; Chinese -- Foreign countries.
Notes: Includes bibliographical references and index.