Food in Chinese Culture
Anthropological and Historical Perspectives
Bibliographic Data
| ID | 24200577 |
|---|---|
| Authors | K C Chang |
| Year | 1977 |
| Pages | 429 |
| Publication date | 1977-01-01 |
| Open Access | No |
| Type | BOOK |
| Venue | Food in Chinese Culture (SOURCE_BOOK) |
| Publisher | Yale University Press (PUBLISHER • US) |
| Open Library | OL10317661M |
| ISBN | 9780300019384 |
| Language | EN |
| Citations received | 116 |
Chinese Cookery · Chinese Cooking · Cooking · Cooking, chinese · Cuisine chinoise · Diners · Dinners and dining · Ernährungsgewohnheit · Feeding Behavior · Food habits · Habitudes alimentaires · History · Voedingsgewoonten · World history
The Farmhouse Joy (nongjiale) Movement in China's Ethnic Minority Villages
Em busca da visibilidade
Ingredientes de uma identidade colonial
Effects of subjective feeling of environmental temperature on appetite and food intake in Chinese sociodemographic and ethnic groups
The Hierarchy of Food Consumption and Tibetan Experiences of Gastric and Gallbladder Disorders in Amdo
Technologies of Quality
Seeing and Knowing
Examining social and cultural differentiation in early Bronze Age China using stable isotope analysis and mortuary patterning of human remains at Xin'anzhuang, Yinxu
Ethnic entrepreneurs as carriers of ethnic identity
Cookbooks and Caribbean cultural identity
Animal husbandry strategies in Eastern Zhou China
Globalisation and resistance in Post‐Mao China
Sustainable business versus sustainable environment
Combined archaeobotanical and linguistic evidence does not support the early domestication of Brassica rapa varieties
The soup of the scholar
The Revival of Traditional Water Buffalo Cheese Consumption
Acculturation and the composition of the diet of Tucson’s overseas Chinese gardeners at the turn of the Century
Towards a social history of the Chinese revolution
Ritual feasting and empowerment at Yanshi Shangcheng
The Dilemma of Ecological and Nutritional Policies in View of Buddhist Campaigning
Strengths and weaknesses of traditional Chinese medicine and Western medicine in the eyes of some Hong Kong Chinese
The Patriot's Scientific Diet
The Native American Adoption of Chilies During the 18th Century in Arizona
Assessing the Cross-Cultural Applicability of Affective and Cognitive Components of Attitude
Animals as Text
Animals as Wonders
Food in Ancient China
Where Did the Animals Go?
Animals in Nineteenth-Century Eschatological Discourse
Revealing a 5,000-y-old beer recipe in China
Sacrifice vs. Sustenance
Knowing Animals in China’s History
Buddhist Vegetarianism in China
Agricultural Technology and Agrarian Change in Han China
Food waste of Chinese cruise passengers
Gender across Generations
Beef, Fish, and Chestnut Cake
Making “Chinese Cuisine”
Ambivalent Regionalism and the Promotion of a New National Staple Food
Revisiting Naomichi Ishige and the development of Asian food culture studies in Japan
The Taste for Milk in Modern China (1865–1937)
Animals through Chinese History
Civilisation Recast
Some Observations on the "Seventeenth-Century Crisis" in China and Japan
Science and Medicine in Imperial China-The State of the Field
Consuming Counterrevolution
Fan and Tsai
Discrepancy between Laws and their Implementation
A History of Pigs in China
Introduction
Tempest over Teapots
Variation of millet grain size and cooking techniques across Asia between the late fourth and first millennia BC
Raising girls and boys in early China
Milk for Everyone
Diets, social roles, and geographical origins of sacrificial victims at the royal cemetery at Yinxu, Shang China
Analysis of the health effects of the transition of traditional Chinese food on the emergence of nontraditional eating behaviors
Indonesian food culture mapping
Nation and Cuisine. The Evidence From American Newspapers Ca. 1830–2003
The art of dining in the han period
Human diets during the social transition from territorial states to empire
Animal use in Han dynasty cities
Skipping Breakfast to Save the Nation
Mung Bean Starch Jelly in Chinese Gastronomy
What Is “Chinese” Food? Historicizing the Concept of Culinary Regionalism
Culinary subjectification
Experience Design in the 13th Century
The Moral Registers of Banqueting in Contemporary China
Eating Potatoes Is Patriotic
Molecular and morphological characterisation of the oldest Cucumis melo L. seeds found in the Western Mediterranean Basin
The Michelin guide enters China
Confucian Harmonizing
Locating the Professional Cook
Food, health, and nutrition in Chinese history
Problematizing the binaries
Dragon Head Enterprises and the State of Agribusiness in China
Cultural difference on the table
Hunger
Old World globalization and the Columbian exchange
Olericulture and Urban Development in China
Income, Industrialization and Food Consumption
Brewing a New American tea Industry
Wasting the rural
Patriotic Appetites and Gnawing Hungers
Historical overview on domesticated plants in China with special emphasis on the Cucurbitaceae
How to Make a National Cuisine
Bacchus in the East
Foodways and the Archaeology of Colonial Contact
Why Don't Anthropologists Care about Learning (or Education or School)? An Immodest Proposal for an Integrative Anthropology of Learning Whose Time Has Finally Come
Roasted pigs and bao dumplings
Food and complex societies
Stable Isotopic Study on Horse Feeding Strategies in the Zhou Dynasty of Ancient China
The Five Flavors and Taoism
Palaeoethnobotanical analysis of plant remains discovered in the graveyard of the Haihun Marquis, Nanchang, China
The archaeobotanical significance of immature millet grains
Making the match
Factors Influencing the Dining Habits of Japanese and Chinese Migrants at a British Columbia Salmon Cannery
Developing the meat grab
The politics of flexing soybeans
Chappati complaints and biriani cravings
Who’s been workin’ on the railroad
| Unique citing works | 107 |
|---|---|
| Citations per year | 2,47 |
| Citation span | 1979 - 2025 (47) |
| Citation velocity | recent |
| Highly cited | Yes |
| Citation types | Neutral: 91 |