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...
Saved in:
| Superior document: | Title is part of eBook package: De Gruyter Asian Studies Archive (pre 2000) eBook Package |
|---|---|
| VerfasserIn: | |
| Place / Publishing House: | Singapore : : ISEAS Publishing, , [1979] ©1979 |
| Year of Publication: | 1979 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (35 p.) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|