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
Published: 1977
Place of publication: New Haven
Language: eng
Number of pages: 429
Subjects: Food habits -- China -- History; Dinners and dining -- China -- History; Cookery, Chinese -- History
Notes: Bibliography: p. 393-414.
Includes index.