1 option
Food for philosophy : some brief extracts from How to cook and eat in Chinese, 1944 / by Buwei Yang Chao.
- Format:
- Book
- Author/Creator:
- Chao, Buwei Yang, 1889-1981, author.
- Language:
- English
- Subjects (All):
- Food--China.
- Food.
- Food habits--China.
- Food habits.
- Chinese wit and humor.
- China.
- Physical Description:
- 1 online resource (15 pages)
- Place of Publication:
- 1944 /
- New York : The John Day Company, 1944.
- System Details:
- text file
- Summary:
- UC San Diego's AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women's studies, anthropology, nutrition and medicine.
- Notes:
- AMDigital Reference: TX724.5.C5 C496 1944z.
- Published in co-operation with the East & West Association.
- "Collection: American Institute of Wine & Food Culinary Collection."--Home page.
- "Note: Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego."--Home page.
- Description based on online resource; title from home page (viewed on November 28, 2019).
- OCLC:
- 1141415389
- Access Restriction:
- Restricted for use by site license.
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.