The history and culture of Japanese food.

被引：0

作者：

White, MI ^{[1
]}

机构：

[1] Boston Univ, Boston, MA 02215 USA

来源：

JOURNAL OF JAPANESE STUDIES | 2003年 / 29卷 / 02期

关键词：

D O I：

暂无

中图分类号：

K9 [地理];

学科分类号：

0705 ;

摘要：

引用

页码：510 / 515

页数：6

共 50 条

[31] The vitamines of food.
不详
NATURE, 1914, 93 : 41 - 42
[32] The cost of food.
不详
BRITISH MEDICAL JOURNAL, 1916, 1916 : 636 - 637
[33] The degradation of food.
不详
LANCET, 1901, 2 : 562 - 563
[34] Preservatives in food.
Dudfield, R
LANCET, 1925, 1 : 730 - 731
[35] The storage of food.
不详
NATURE, 1929, 123 : 430 - 431
[36] The handling of food.
不详
BRITISH MEDICAL JOURNAL, 1925, 1925 : 574 - 575
[37] Food for thought: Philosophy and food.
Hughes, W
JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS, 1998, 11 (01): : 55 - 58
[38] Savage Barbecue: Race, Culture, and the Invention of America's First Food.
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[39] ☆The Oxford companion to food.
Charles, J
LIBRARY JOURNAL, 1999, 124 (17) : 64 - 64
[40] The refreshing effect of food.
Kestner, O
Plaut, R
PFLUGERS ARCHIV FUR DIE GESAMTE PHYSIOLOGIE DES MENSCHEN UND DER TIERE, 1924, 205 : 43 - 46