The Making of Food and Cultivation of Taste In Lower Yangtze Region from Wanli to Qianlong Period
碩士 === 國立暨南國際大學 === 歷史學系 === 92 === Abstract This thesis describes the dietary culture in China’s lower Yangtze river region from the 16th to the 18th centuries. It discusses the progress of food-making, the cultivation of food culture, and the importance of food in people’s daily lives a...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48334810299767599909 |