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EBC1666772 |
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140429t20132002enkb ob 001 0 eng|d |
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|z 9780700714032
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|a 9781315028620 (e-book)
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|a (MiAaPQ)EBC1666772
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|a (Au-PeEL)EBL1666772
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|a (CaPaEBR)ebr10857870
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|a (CaONFJC)MIL589228
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|a (OCoLC)876513066
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|a MiAaPQ
|b eng
|e rda
|e pn
|c MiAaPQ
|d MiAaPQ
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|a GT2853.C6 G56 2013
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245 |
0 |
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|a The globalization of Chinese food /
|c edited by David Y.H. Wu and Sidney Cheung.
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|a London :
|b Routledge,
|c 2013.
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264 |
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|c ©2002
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300 |
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|a 1 online resource (216 pages) :
|b maps.
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336 |
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|a text
|2 rdacontent
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337 |
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|a computer
|2 rdamedia
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338 |
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|a online resource
|2 rdacarrier
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490 |
1 |
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|a Anthropology of Asia series
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500 |
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|a "First published in 2002 by Curzon Press"--T.p. verso.
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504 |
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|a Includes bibliographical references and index.
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506 |
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|a Access to electronic resources restricted to Simmons University students, faculty and staff.
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588 |
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|a Description based on online resource; title from PDF title page (ebrary, viewed April 29, 2013).
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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650 |
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0 |
|a Food habits
|z China.
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650 |
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0 |
|a Cooking, Chinese
|x Social aspects.
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650 |
|
0 |
|a Chinese
|x Ethnic identity.
|
650 |
|
0 |
|a Chinese
|z Foreign countries.
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655 |
|
4 |
|a Electronic books.
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700 |
1 |
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|a Wu, David Y. H.,
|e editor.
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700 |
1 |
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|a Cheung, Sidney,
|e editor.
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797 |
2 |
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|a ProQuest (Firm)
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830 |
|
0 |
|a Anthropology of Asia series (Richmond upon Thames, London, England)
|
856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/simmons-ebooks/detail.action?docID=1666772
|y Access E-Book
|
999 |
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|i 92b983c4-c23d-3208-9004-ac5a4542da7e
|s 5149f9d0-1fac-11eb-99cd-4c044419675a
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852 |
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|b Online Resources
|h GT2853.C6 G56 2013
|0 d1be2962-8b20-3c8d-8ce3-550d39107720
|