Food for philosophy
Subtitle: some brief extracts from How to cook and eat in Chinese
By: by Buwei Yang Chao
Publisher: John Day Company
Published: 1944
Place of publication: New York
Language: eng
Number of pages: 15
Subjects: Chinese Cooking; Food habits; Social life and customs; Manners and customs
Notes: Edition of 1250 copies.

"Published in co-operation with the East & West Association"