{"title":"日本、中国和韩国历史食品人类学","authors":"Bok-rae Kim","doi":"10.17265/2159-5828/2018.03.002","DOIUrl":null,"url":null,"abstract":"This paper is divided into three subjects: Japanese Genghis Khan, Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a cross-cultural and comparative research on historic foods among three countries (Japan, China, and Korea), in relation to national culinary identity.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An Anthropology of Historic Foods in Japan, China and Korea\",\"authors\":\"Bok-rae Kim\",\"doi\":\"10.17265/2159-5828/2018.03.002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This paper is divided into three subjects: Japanese Genghis Khan, Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a cross-cultural and comparative research on historic foods among three countries (Japan, China, and Korea), in relation to national culinary identity.\",\"PeriodicalId\":68173,\"journal\":{\"name\":\"食品科学与工程:英文版(美国)\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-03-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"食品科学与工程:英文版(美国)\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.17265/2159-5828/2018.03.002\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品科学与工程:英文版(美国)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.17265/2159-5828/2018.03.002","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
An Anthropology of Historic Foods in Japan, China and Korea
This paper is divided into three subjects: Japanese Genghis Khan, Chinese tofu and Korean bibimbap (mixed rice with vegetables). It will be a cross-cultural and comparative research on historic foods among three countries (Japan, China, and Korea), in relation to national culinary identity.
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