Traditional Chinese Concepts of Food and Medicine in Singapore / / David Y.H. Wu.
The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, t...
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| Superior document: | Title is part of eBook package: De Gruyter Asian Studies Archive (pre 2000) eBook Package |
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| VerfasserIn: | |
| Place / Publishing House: | Singapore : : ISEAS Publishing, , [1979] ©1979 |
| Year of Publication: | 1979 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (35 p.) |
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| Other title: | Frontmatter -- Text -- REFERENCE CITED -- THE AUTHOR |
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| Summary: | The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, the author attempts to interpret aspects of the Singaporean culture system in the process of nation building, by examining university students' knowledge of 'heaty' and 'cooling' foods, drinks, and herbal medicine. |
| Format: | Mode of access: Internet via World Wide Web. |
| ISBN: | 9789814377348 9783110649680 9783110606690 |
| DOI: | 10.1355/9789814377348 |
| Access: | restricted access |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | David Y.H. Wu. |