Singapore: NUS Press, 2011. Paperback. New. New. This is an unusual book about Chinese food in that it doesn't have a single recipe. That's because, although the book is an examination as to how Chinese food changes when it gets out of China and why, it's written by a collection of academics, a mixture of nutritionists, anthropologists and others. Despite that it's very readable and even mouth watering. The collection is divided into three parts - I - Overview and Chinese Food in Diaspora,... more information

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