Abstract: Transactions of the New York Academy of SciencesVolume 35, Issue 6 Series II p. 495-520 FOOD AND FOOD VESSELS IN ANCIENT CHINA* K. C. Chang, K. C. Chang Department of Anthropology Yale University New Haven, Connecticut 06520Search for more papers by this author K. C. Chang, K. C. Chang Department of Anthropology Yale University New Haven, Connecticut 06520Search for more papers by this author First published: June 1973 https://doi.org/10.1111/j.2164-0947.1973.tb01522.xCitations: 5 † This paper was presented at a meeting of the Section of Anthropology February 26, 1973. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References 1 Anderson, E. N., Jr.. 1970. Réflexions sur la cuisine. L'Homme 10 (2): 122– 124. 2 Chang, Kwang-chih. 1964. Some dualistic phenomena in Shang society. J. Asian Studies 24: 45– 61. 3 Chang, Kwang-chih. 1972. Preliminary remarks on a comprehensive study of form, decoration, and inscription of Shang and Chou bronzes. Bulletin of the Institute of Ethnology, Academia Sinica 30 (Autumn 1970): 239– 315. 4 Chao, Buwei Yang. 1972. How to Cook and Eat in Chinese: 39. Vintage Books. New York, N. Y.. 5 Creel, H. G. 1937. 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Publication Year: 1973
Publication Date: 1973-06-01
Language: en
Type: article
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Cited By Count: 31
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