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Lu Ying Sugar Figures: Drawn or Blown
S-B-S and Chinese Restaurant News Chinese Food History in the 20th Century
Wang Si Hangzhou Cuisine Museum: An Artistic Food and Exhibition Hybrid
  36 Traditional Specialties of Hangzhou Cuisine
Zheng Siyang Shanxi And Its Decorative Art
Zhou Hongcheng Father Boym Illustrates a Chinese Banquet
D.W.Y. Kwok Chinese Palate and Its Pleasures, The
Diana Tang-Duffy Food and Chinese Funeral Practices
E.N. Anderson Cooking with Kublai Khan
Harley Spiller Noodles at Chinese Pompeii
  Two Hundred Dollar Take-Out Menu: A View of Chinese History
Irving Beilin Chang Origins of a Chinese Recipe: The Story of Mo Sho Rou
  Origin of a Chinese Recipe: Beef with Ho Fun
  Sweet Like Honey
Jacqueline M. Newman Turtle Means Longevity
  Barbecued and Roasted Meat
  Han Dynasty Foods
  Shang Dynasty Foods
  Tang Dynasty: Foods and Food Behaviors
  Qian-Long: Qing Emperor and His Foods
  Cakes: Early, Interesting, and Unusual
  Song Dynasty and Its Foods
  Ming Dynasty Foods and Food Behaviors
  Yuan Mei: China's Great Gastronome
  Shandong: Home to China's Earliest Societies, Sages, and Savory Foods
  Origins of Chinese Civilization
  Banquets at the Palace called Quanxi are Man-Han Banquets
  China's Influential Cuisines--Part I
  Qing Dynasty Foods
  China's Early Agriculture
  Banquets Are Bountiful
  Numbers: More than Enumerators
  Chinese in America: When They Came
  Silk Road Foods, Faces, and Fancies
  China's Grand Canal Moves Food and Folk
  Chinese Cuisine Has Central Asian Roots
  Questions About Confucius
  Early Chinese Food: Neolithic To Now
  Confucius: On Food and Eating
  Xian: An Early Chinese Capital
  Three Asian Cuisines: Comparisons
  Duck: Domesticated for Thousands of Years
  Chopsticks Throughout History
  Silk Road Culinary Influences
  Chinese-American Time Line
  Early Chinese Cookbooks
  Yuan Dynasty Foods
  Ah Bing and His Cherries
  More Chinese History
  Wine and Foods in Many Ages
  China's Royal Foods
  Salem Mass. and Chinese Sailors
  China's Early Food Culture
  Recipes: Past and Present
  Early Chinese Food History
  Recipes Then and Now
  Cold Food and Ice in the Chinese Culinary
  'Oriental' is Passe
Joanna Waley-Cohen Celebrated Cooks of China's Past
Ken Hom Food In China - Five Years After Tianamen
Linda Lau Anusasananan Hakka Roots: Finding Mine In Our Food
Michael Gray Early Chinese Larders
Renqiu Yu Imperial Banquets and the Emperor's Meals in Qing China
S.K. Wertz Doctrine of Five Flavors, The

                                                                                                                                                       
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