From Foodways to Intangible Heritage: A Case Study of Chinese Culinary Resource, Recipes and Restaurants in the workshop on Asian Foodways as Intangible Heritage: Rethinking Culinary Resource, Recipes and Restaurants
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All Author(s) ListCHEUNG Chin Hung Sidney
Name of Conference2nd International Conference on World Heritage and Sustainable Development
Country/Region of ConferencePortugal
Proceedings Title2nd International Conference on World Heritage and Sustainable Development
Year2010
Month6
Place of PublicationEvora, Portugal
Pages15
LanguagesEnglish-United Kingdom

Last updated on 2018-19-01 at 22:13