Food in Chinese Culture, Anthropological and Historical Perspectives, edited by Chang K. C., New Haven: Yale University Press, 1977, 429 pp.

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Food in Chinese Culture, Anthropological and Historical Perspectives, edited by Chang K. C., New Haven: Yale University Press, 1977, 429 pp.

Volume 21, Issue 2
Sulamith Heins Potter and Jack M. Potter
DOI: https://doi.org/10.1017/S0010417500012871

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Food in Chinese Culture, Anthropological and Historical Perspectives, edited by Chang K. C., New Haven: Yale University Press, 1977, 429 pp.

Volume 21, Issue 2
Sulamith Heins Potter and Jack M. Potter
DOI: https://doi.org/10.1017/S0010417500012871

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Food in Chinese Culture, Anthropological and Historical Perspectives, edited by Chang K. C., New Haven: Yale University Press, 1977, 429 pp.

Volume 21, Issue 2
Sulamith Heins Potter and Jack M. Potter
DOI: https://doi.org/10.1017/S0010417500012871

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Food in Chinese Culture, Anthropological and Historical Perspectives, edited by Chang K. C., New Haven: Yale University Press, 1977, 429 pp.

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