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Conference Paper: Becoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950

TitleBecoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950
Authors
Leung, AKC
Issue Date2018
Citation
The 6th Annual International Symposium on Quantitative History, Yantai, Shandong, China, 14-15 July 2018 How to Cite?
DescriptionKeynote Speeches
Persistent Identifierhttp://hdl.handle.net/10722/267304

 

DC FieldValueLanguage
dc.contributor.authorLeung, AKC-
dc.date.accessioned2019-02-18T04:27:00Z-
dc.date.available2019-02-18T04:27:00Z-
dc.date.issued2018-
dc.identifier.citationThe 6th Annual International Symposium on Quantitative History, Yantai, Shandong, China, 14-15 July 2018-
dc.identifier.urihttp://hdl.handle.net/10722/267304-
dc.descriptionKeynote Speeches-
dc.languageeng-
dc.relation.ispartofThe Annual International Symposium on Quantitative History = 量化历史研究国际年会-
dc.titleBecoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950-
dc.typeConference_Paper-
dc.identifier.emailLeung, AKC: kcleung7@hku.hk-
dc.identifier.authorityLeung, AKC=rp01441-
dc.identifier.hkuros289246-
dc.publisher.placeYantai, China-

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