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Conference Paper: Bare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952

TitleBare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952
Authors
Nakayama, I
Issue Date2019
Citation
Making East Asian Foods: Technologies and Values, 19th-21st Centuries Conference, Hong Kong, 30-31 May 2019 How to Cite?
DescriptionOrganizer: Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong
Persistent Identifierhttp://hdl.handle.net/10722/269530

 

DC FieldValueLanguage
dc.contributor.authorNakayama, I-
dc.date.accessioned2019-04-24T08:09:35Z-
dc.date.available2019-04-24T08:09:35Z-
dc.date.issued2019-
dc.identifier.citationMaking East Asian Foods: Technologies and Values, 19th-21st Centuries Conference, Hong Kong, 30-31 May 2019-
dc.identifier.urihttp://hdl.handle.net/10722/269530-
dc.descriptionOrganizer: Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong-
dc.languageeng-
dc.relation.ispartofMaking East Asian Foods: Technologies and Values, 19th-21st Centuries Conference-
dc.titleBare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952-
dc.typeConference_Paper-
dc.identifier.emailNakayama, I: nakayama@hku.hk-
dc.identifier.authorityNakayama, I=rp01231-
dc.identifier.hkuros297513-

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