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Field name | Value |
---|---|
Reference | TX724.5.C5 A77 1931 |
Library/Archive | University of California, San Diego |
Title | The Art and Secrets of Chinese cookery |
Author/Creator | La Choy Food Products |
Date | 1931 |
Collection | American Institute of Wine & Food Culinary Collection |
Collection Overview | UC San Diego’s AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West, and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women’s studies, anthropology, nutrition, and medicine. |
Document Type | Printed Cookbook |
Theme | Food Preparation |
Subjects | recipes cooking cooking techniques household management global cuisine |
Cuisine | East Asian cuisine |
Countries | United States |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego. |
Copyright and Source Archive | Material sourced from the University of California, San Diego. |