Taste and place of Nanxiong cuisine in South China: A regional analytical framework

Lin, J and Waley, P (2022) Taste and place of Nanxiong cuisine in South China: A regional analytical framework. Food, Culture and Society, 25 (5). pp. 814-830. ISSN 1552-8014

Abstract

Metadata

Item Type: Article
Authors/Creators:
  • Lin, J
  • Waley, P
Copyright, Publisher and Additional Information:

© 2021 Association for the Study of Food and Society. This is an author produced version of an article published in Food, Culture & Society. Uploaded in accordance with the publisher's self-archiving policy.

Keywords: Taste and place; flavor principle; Chinese cuisine; chili pepper/spicy taste; region; scale
Dates:
  • Published: 20 October 2022
  • Published (online): 7 June 2021
  • Accepted: 13 May 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Geography (Leeds) > SOG: Cities & Social Justice (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 May 2021 11:20
Last Modified: 11 Mar 2023 01:23
Status: Published
Publisher: Taylor & Francis
Identification Number: 10.1080/15528014.2021.1930736
Open Archives Initiative ID (OAI ID):

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