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1.
Chuka ryori yonsennen Tan Romi 中華料理四千年 譚璐美 by Series: 文春新書 ; 396
Material type: Text Text
Spoken language: Japanese
Publication details: 東京 文藝春秋 2004
Availability: Items available for loan: Institute of Sinology (1)Call number: 1180/0385.

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2.
Consider the Fork A History of How We Cook and Eat Bee Wilson with illustrations by Annabel Lee by
Material type: Text Text
Language: English
Publication details: New York Basic Books 2012
Availability: Items available for loan: Institute of Sinology (1)Call number: 2080/0009.

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3.
Cuisine and Culture A History of Food and People Linda Civitello by
Material type: Text Text
Language: English
Publication details: Hoboken John Wiley and Sons 2011
Availability: Items available for loan: Institute of Sinology (1)Call number: 2180/0347.

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4.
Qi min yao shu Yi-zhu Miu Qiyu 齊民要術 譯注 繆啟愉 [撰] by
Material type: Text Text; Format: print
Publication details: 2006; 上海 上海古籍 2006
Availability: Items available for loan: Institute of Sinology (1)Call number: 1181/0062.

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