卷粉和肠粉 : 探寻 “蒸卷粉” 的身份
Banh Cuon and Cheung Fan : Searching for the Identity of the “Steamed Rice-flour Roll"
Research output: Chapters, Conference Papers, Creative and Literary Works (RGC: 12, 32, 41, 45) › 12_Chapter in an edited book (Author)
Author(s)
Detail(s)
| Original language | Chinese (Simplified) |
|---|---|
| Title of host publication | 东南亚的华人饮食与全球化 |
| Editors | 陈志明, 公维军（译）, 孙凤娟（译） |
| Place of Publication | 廈門 |
| Publisher | 廈門大學出版社 |
| Pages | 192 |
| ISBN (Print) | 9787561564318 |
| Publication status | Published - Apr 2017 |
Link(s)
| Permanent Link | https://scholars.cityu.edu.hk/en/publications/publication(e5a68805-541e-4065-89c9-f2fc78b5691a).html |
|---|
Abstract
Translated from English publication: "Banh Cuon and Cheung Fan: Searching for the Identity of the “Steamed Rice-flour Roll”, in Tan, Chee-Beng (ed.) Chinese Food and Foodways in Southeast Asia and Beyond, 156-71. Singapore: National University of Singapore Press, 2011.
Citation Format(s)
卷粉和肠粉 : 探寻 “蒸卷粉” 的身份. / 陈玉华 (Chan Yuk Wah).
东南亚的华人饮食与全球化. ed. / 陈志明; 公维军（译）; 孙凤娟（译）. 廈門 : 廈門大學出版社, 2017. p. 192.Research output: Chapters, Conference Papers, Creative and Literary Works (RGC: 12, 32, 41, 45) › 12_Chapter in an edited book (Author)
