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K. C. Chang (ed.): Food in Chinese culture: anthropological and historical perspectives. ix, 429 pp. New Haven and London: Yale University Press, 1977. $20, £14.40.
Baker, Hugh D. R.Volume:
41
Language:
english
Journal:
Bulletin of the School of Oriental and African Studies
DOI:
10.1017/s0041977x00117987
Date:
October, 1978
File:
PDF, 225 KB
english, 1978