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searching for History of Chinese cuisine 9 found (217 total)

alternate case: history of Chinese cuisine

Kuo Yuan (286 words) [view diff] exact match in snippet view article find links to article

Willesden, London, England, which played an important part in the history of Chinese cuisine in the UK. In particular, it was the first restaurant in the UK

Salt mining (902 words) [view diff] case mismatch in snippet view article find links to article

Höllmann, Thomas O. (2013). The Land of the Five Flavors: A Cultural History of Chinese Cuisine. Columbia University Press (published November 26, 2013). p. 33

Wushi Zhongkuilu (453 words) [view diff] exact match in snippet view article find links to article

Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659

Luoyang (6,022 words) [view diff] exact match in snippet view article find links to article

is one of the famous banquets passed on for generations in the history of Chinese cuisine, consists of 8 cold and 16 warm dishes all cooked in various broths

Fu (poetry) (4,964 words) [view diff] exact match in snippet view article

poet Shu Xi's (束皙; AD 263–302) fu has become well known in the history of Chinese cuisine: his "Fu on Pasta" (Bǐng fù 餅賦) is an encyclopedic description

Pujiang County, Zhejiang (4,108 words) [view diff] exact match in snippet view article find links to article

Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659

Changsha Kingdom (3,846 words) [view diff] case mismatch in snippet view article find links to article

Thomas, O. (2013). The Land of the Five Flavors: A Cultural History of Chinese Cuisine. New York: Columbia University Press. ISBN 978-0-231-16186-2.{{cite

Women in ancient and imperial China (9,346 words) [view diff] exact match in snippet view article find links to article

Höllmann, Thomas O. (2014). The land of the five flavors: a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659

History of fu poetry (4,479 words) [view diff] exact match in snippet view article find links to article

in a playful style. One of them has become well known in the history of Chinese cuisine: his "Fu on Pasta" (Chinese: 餅賦; pinyin: Bǐng fù) is an encyclopedic