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The Berkshire Encyclopedia of Chinese Cuisines will be a comprehensive resource on the world's most varied culinary terrain, bringing together the rich traditions and global influence of the cuisines of China in a work of scholarship that is also of practical value. The five-volume encyclopedia (which includes an evolving online component with recipes and instructional material) is a treasure trove of food lore, food history, culinary concepts and techniques, dishes with their variations, and biographies of famous chefs, gourmets, and writers, along with coverage of immigrant Chinese food and home cooking.Biografía del autor:
Sidney C. H. Cheung is a professor of cultural anthropology at The Chinese University of Hong Kong in Hong Kong SAR, China. Cheung received his anthropological training in Japan, and wrote his dissertation on cultural relations between Ainu people and Japanese in Japanese. He is currently Associate Dean at the Faculty of Arts and Associate Director of the Institute of Future Cities, The Chinese University of Hong Kong. He has carried out field research in Japan, Hong Kong, mainland China, Southeast Asia, and Louisiana, and has published his research on visual anthropology, anthropology of tourism, cultural heritage, and food and identity in journals including Visual Anthropology, International Journal of Heritage Studies, and Annals of Tourism Research. He is co-editor of Tourism, Anthropology and China (White Lotus 2001), The Globalization of Chinese Food (RoutledgeCurzon 2002), Food and Foodways in Asia: Resource, Tradition and Cooking (Routledge 2007), and editor of Rethinking Asian Food Heritage (forthcoming). He serves as a partner of the UNESCO Chair project of Tours University, France on ""Safeguarding and promotion of Cultural Food Heritage,"" and has been a member of the Scientific Committee of Greenline Heritage conference series in Portugal since 2008.
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