What Is “Chinese” Food? Historicizing the Concept of Culinary Regionalism
Author:
Affiliation:
1. Department of History, The University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/20549547.2020.1736427
Reference44 articles.
1. How to Make a National Cuisine: Cookbooks in Contemporary India
2. Taste, Politics, and Identities in Mexican Food
3. Consuming Identities: Food and Resistance among the Uyghur in Contemporary Xinjiang
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