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From Foodways to Intangible Heritages: A Case Study of Chinese Culinary Resource, Retail and Recipe in Hong Kong
This article was written by Sidney C.H. Cheung. The article was published in International Journal of Heritage Studies, Volume 19, Issue 4 (2013), p.353-364.
Access level
Onsite
publisher
Language
English
Publication/Creation date
2012
Content type
dissertation
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This item is covered by one or more copyrights. It is available for research only or use within Hong Kong’s fair dealing rules. Please do not copy, re-use or reproduce this item without the permission of the copyright holder.
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