Food and Foodways in Asia
Resource, Tradition and Cooking
Food is an important cultural marker of identity in contemporary Asian societies. This title is an anthropological inquiry providing ethnographic descriptions and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. It also examines how food is related to ethnic identity.
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Produktdetails
Weitere Autoren: Tan, Chee-Beng (Hrsg.)
- ISBN: 978-0-415-39213-6
- EAN: 9780415392136
- Produktnummer: 2803143
- Verlag: Taylor and Francis
- Sprache: Englisch
- Erscheinungsjahr: 2007
- Seitenangabe: 240 S.
- Masse: H23.4 cm x B15.6 cm 600 g
- Abbildungen: Farb., s/w. Abb.
- Gewicht: 600
Über den Autor
Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong. TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.
7 weitere Werke von Sidney (Hrsg.) Cheung:
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