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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Singapore
ISEAS Publishing
[1979]
|
| Online Access: | DE-859 DE-860 DE-739 DE-1046 DE-1043 DE-858 Volltext |
| Summary: | 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 |
| Item Description: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 22. Jun 2018) |
| Physical Description: | 1 online resource |
| ISBN: | 9789814377348 |
| DOI: | 10.1355/9789814377348 |
Staff View
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Record in the Search Index
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| id | DE-604.BV045122542 |
| illustrated | Not Illustrated |
| indexdate | 2025-02-19T17:24:17Z |
| institution | BVB |
| isbn | 9789814377348 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030512673 |
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| publishDate | 1979 |
| publishDateSearch | 1979 |
| publishDateSort | 1979 |
| publisher | ISEAS Publishing |
| record_format | marc |
| 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 |
| work_keys_str_mv | AT wudavidyh traditionalchineseconceptsoffoodandmedicineinsingapore |