The globalization of Chinese food / edited by David Y.H. Wu and Sidney Cheung.

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Bibliographic Details
Online Access: Access E-Book
Access Note:Access to electronic resources restricted to Simmons University students, faculty and staff.
Other Authors: Wu, David Y. H. (Editor), Cheung, Sidney (Editor)
Format: Electronic eBook
Language:English
Published: London : Routledge, 2013.
Series:Anthropology of Asia series (Richmond upon Thames, London, England)
Subjects:

MARC

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245 0 4 |a The globalization of Chinese food /  |c edited by David Y.H. Wu and Sidney Cheung. 
264 1 |a London :  |b Routledge,  |c 2013. 
264 4 |c ©2002 
300 |a 1 online resource (216 pages) :  |b maps. 
336 |a text  |2 rdacontent 
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490 1 |a Anthropology of Asia series 
500 |a "First published in 2002 by Curzon Press"--T.p. verso. 
504 |a Includes bibliographical references and index. 
506 |a Access to electronic resources restricted to Simmons University students, faculty and staff. 
588 |a Description based on online resource; title from PDF title page (ebrary, viewed April 29, 2013). 
590 |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
650 0 |a Food habits  |z China. 
650 0 |a Cooking, Chinese  |x Social aspects. 
650 0 |a Chinese  |x Ethnic identity. 
650 0 |a Chinese  |z Foreign countries. 
655 4 |a Electronic books. 
700 1 |a Wu, David Y. H.,  |e editor. 
700 1 |a Cheung, Sidney,  |e editor. 
797 2 |a ProQuest (Firm) 
830 0 |a Anthropology of Asia series (Richmond upon Thames, London, England) 
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