Skip to content
Publish & Distribute
Publishing Solutions
Distribution Solutions
Library Services
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Journal Matcher
Blog
Contact
Search
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Vienna Journal of East Asian Studies
Volume 9 (2017): Issue 1 (December 2017)
Open Access
East Asian Foodways: How Ingredients Speak of Regionality
Martin Mandl
Martin Mandl
Search for this author on
Sciendo
|
Google Scholar
Mandl, Martin
Dec 05, 2018
Vienna Journal of East Asian Studies
Volume 9 (2017): Issue 1 (December 2017)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Download Cover
Published Online:
Dec 05, 2018
Page range:
167 - 199
DOI:
https://doi.org/10.2478/vjeas-2017-0006
Keywords
food culture
,
culinary regionality
,
East Asia
,
ingredients
,
comparative food studies
© 2018 Martin Mandl, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
