Food and foodways in Asia: resource, tradition and cooking/ (Record no. 146465)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00377nam a2200133Ia 4500 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 394.12095 |
| Item number | CHE/F |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cheung , Sidney C H |
| 245 #0 - TITLE STATEMENT | |
| Title | Food and foodways in Asia: resource, tradition and cooking/ |
| Statement of responsibility, etc. | Sidney C H Cheung |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | London: |
| Name of publisher, distributor, etc. | Routledge, |
| Date of publication, distribution, etc. | 2007. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 215 p. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Ecology, Resources and Food Production; 1. Fermented Marine Food Products in Vietnam: Ecological basis and production; 2. Namako and Iriko: Historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan; 3. Fish in the Marsh: A case study of freshwater fish farming in Hong KongII Tradition and Food Production; 4. Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong; 5. Convenient-Involvement Foods and Production of the Family Meal in South China; 6. Edible Mercy: Charity food production and fundraising activities in Hong Kong; 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South KoreaIII Restaurants and Food Production; 8. A Taste of the Past: Historically-themed restaurants and social memory in Singapore; 9. Indigenous Food and Foodways: Mapping the production of Ainu food in Tokyo; 10. Authenticity and Professionalism in Restaurant Kitchens IV Asian Cooking and World Cuisine; 11. In Search of a Macanese Cookbook; 12. Nyonya Cuisine: Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia; 13. From Malacca to Adelaide... : Fragments towards a biography of cooking, yearning and laksa; 14. Asia's Contributions to World Cuisine: a beginning inquiry |
| 650 ## - SUBJECT | |
| Keyword | Food habits -- Asia |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Date last checked out | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Central Library, Sikkim University | Central Library, Sikkim University | General Book Section | 28/08/2016 | 394.12095 CHE/F | P01093 | 31/03/2021 | 31/03/2021 | General Books |