Oriental Culinary Art
Oriental Culinary Art
| dc.date.accessioned | 2021-08-15T07:16:17Z | |
| dc.date.available | 2021-08-15T07:16:17Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/91049 | |
| dc.subject | Cookery, Asian. | |
| dc.title | Oriental Culinary Art | |
| dcterms.abstract | This book is a collection of one hundred ten Chinese, Korean, Japanese, and Filipino recipes written in a variety of styles. More than half of the recipes are Chinese; mostly chop suey, chow mein, foo yong, and noodle dishes. | |
| dcterms.creator | Kwon, George I. | |
| dcterms.creator | Magpiong, Pacifico | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 115pp., 18x13cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1933 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000000963.tif; 84.tif | |
| dcterms.provenance | This JPEG 2000 image was created by students using in-house equipment to generate master images captured at 400 dpi, 24 bit, color setting using Adobe Photoshop 7.0 software operating on a Dell Optiplex desktop personal computer running Windows XP. | |
| dcterms.provenance | 2136 | |
| dcterms.provenance | 1494 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume584.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume584.tif | |
| dcterms.provenance | 326.jp2 | |
| dcterms.provenance | 870207 | |
| dcterms.provenance | 0.83 MB | |
| dcterms.publisher | George I. Kwon | |
| dcterms.publisher | Los Angeles | |
| dcterms.publisher | California | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Asian. | |
| dcterms.title | Oriental Culinary Art |
