Food in Chinese culture
Subtitle: anthropological and historical perspectives
By: edited by K.C. Chang ; contributors, Eugene N. Anderson ... [et al.].
Contributors: Chang, Kwang-chih.; Anderson, Eugene N.  1941-
Publisher: Yale University Press
Place of publication: New Haven
Number of pages: 429
Subjects: Food habits  -- China  -- History.; Dinners and dining  -- China  -- History.; Cookery, Chinese  -- History.
Notes: Includes index.

Bibliography: p. 393-414.