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An Anthropology of Historic Foods in Japan, China and Korea
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作者 Bok-rae Kim 《Journal of Food Science and Engineering》 2018年第3期112-120,共9页
This paper is divided into three subjects: Japanese Genghis Khan, Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a cross-cultural and comparative research on historic foods among three co... This paper is divided into three subjects: Japanese Genghis Khan, Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a cross-cultural and comparative research on historic foods among three countries (Japan, China, and Korea), in relation to national culinary identity. 展开更多
关键词 Japanese Genghis Khan Chinese tofu Korean bibimbap anthropology of food historic food
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