The food and cooking of China : an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan / Francine Halvorsen.

"Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of foo...

Full description

Bibliographic Details
Uniform Title:	Culinary journeys. William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Main Author:	Halvorsen, Francine (Author)
Language:	English
Published:	New York ; Chichester ; Brisbane ; Toronto ; Singapore : John Wiley & Sons, Inc., [1996]
Series:	Culinary journeys. William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways.
Subjects:	Cooking, Chinese. Cooking > China. Cooking > China > Hong Kong. Cooking > Taiwan. Cooking. China. China > Hong Kong. Cooking, Chinese > Taiwan style. Kochbuch. Cookbooks. Insertions (Provenance)
Genre:	Cookbooks. Insertions (Provenance)
Ownership and Custodial History:	MSU: Laid-in material transferred to MSS 466 file 86.
Local Note:	MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. MSU: Gift of William G. Lockwood and Yvonne R. Lockwood.
Physical Description:	xiv, 226 pages : illustrations ; 23 cm.
Format:	Book

System Under Maintenance

Our Library Management System is currently under maintenance.

Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance:

Please contact Reference and Discovery Services via their Contact Form or call them directly at: 517-353-8700 for assistance.