Traditional Chinese Concepts of Food and Medicine in Singapore:
The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, t...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Singapore
ISEAS Publishing
[1979]
|
| Online-Zugang: | FHA01 FKE01 FLA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Zusammenfassung: | The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, the author attempts to interpret aspects of the Singaporean culture system in the process of nation building, by examining university students' knowledge of 'heaty' and 'cooling' foods, drinks, and herbal medicine |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 22. Jun 2018) |
| Beschreibung: | 1 online resource |
| ISBN: | 9789814377348 |
| DOI: | 10.1355/9789814377348 |
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| id | DE-604.BV045122542 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:09:19Z |
| institution | BVB |
| isbn | 9789814377348 |
| language | English |
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| publishDate | 1979 |
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| spelling | Wu, David Y.H. Verfasser aut Traditional Chinese Concepts of Food and Medicine in Singapore David Y.H. Wu Singapore ISEAS Publishing [1979] © 1979 1 online resource txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed 22. Jun 2018) The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, the author attempts to interpret aspects of the Singaporean culture system in the process of nation building, by examining university students' knowledge of 'heaty' and 'cooling' foods, drinks, and herbal medicine In English https://doi.org/10.1355/9789814377348 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Wu, David Y.H Traditional Chinese Concepts of Food and Medicine in Singapore |
| title | Traditional Chinese Concepts of Food and Medicine in Singapore |
| title_auth | Traditional Chinese Concepts of Food and Medicine in Singapore |
| title_exact_search | Traditional Chinese Concepts of Food and Medicine in Singapore |
| title_full | Traditional Chinese Concepts of Food and Medicine in Singapore David Y.H. Wu |
| title_fullStr | Traditional Chinese Concepts of Food and Medicine in Singapore David Y.H. Wu |
| title_full_unstemmed | Traditional Chinese Concepts of Food and Medicine in Singapore David Y.H. Wu |
| title_short | Traditional Chinese Concepts of Food and Medicine in Singapore |
| title_sort | traditional chinese concepts of food and medicine in singapore |
| url | https://doi.org/10.1355/9789814377348 |
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