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    1. A frontier exploration of ancient craftsmanship: Effects of various tea products in (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1tb9MwELY6IcG-IBgIxpusifXLlJImTuOiaajqiyZAk0CdJj5VdmyrmbZkWtMK-An8WH4Dd4mddC8gEF-iNrbTxvfkfHd5zkfIa-XrJPCV8XzVYx6TceAJFktP8tiESSgkL5PETvj7L8Gnz3wybLV-ulyYksuM_vnCPiq3ZDlgviryG7-5ClPvUvtiHeNLfnd0_GE8A9932l6BZNe-g9DdE9jeDSf_ixc4B4jB_Nt_wEx9UTgBnwE5cATswPGv0DPAvJOswFQUXbL0asuyrOabFXvJpTDF4lyUdC-MK4wbZsgKHHCk1gKAkACGW8qWtNviUqjUBh-xcLdGrvwyXVSWboDdzZlY5ciJl1qb3SqZuCkjmqu9xFWoa14FVOrqRGdf03qR-ZguSx22rME_suTjQ5E3nURuh36f25w4GwEJWM2lgwWs0to8Dr3Yj6-odRaxNcUMhq6Nmt5YM6rwxWnHwE3gPXTwNzo3B8BUXpyX8g4BwFFYTcGfW6_t5e2aNshGzFEfH2FsydoNYIrxtRz22__QJrnrLnLNESoNoukDct96MnRQgechaelsi9wbOvFske1Rqgvapnbr2TN65Co_QD-XEL94RH4MqAMbXQMbzQ21YKNXwPaWWqhhDws1CtihDmo0zega1Oj-_MCijVq07b-ZH9AdHOPwRhFvO4_J8WQ8HR56tkSIlwQsKjywvllfq0TAnEgdiaDPEy0ZE30pwRaNEp9rCT6QFmAm97jC6g9R10RScT8wPRk8JbSrOJPgJYCpzME810JzBYY76yohVGDYNnlSzfPsotoAZuYk8Oy3Lc_JZoPUF-SOAb2gX1YFR16VYv8FZjyguA

      by Liao, Wenzhen; He, Qi; Liu, Kun; Dong, Hao; Wang, Wenxia and Yang, Xingfen

      Food Chemistry, Volume 454, p. 139834

      Journal Article

    2. The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1fb9MwELfW8cILYoBYYRSDkACJtIntxg6aJrVh1QqMlW6MPy-R49htpa2plvWd78A35JNwdpJKQXtAvLhqfI4a--7yO_fuZ4ReZL5WxM-M52ch81jKiScZT71UcEMVlalwRWJfxfvv5PNUjOIt1K9rYVzSvkoX3eXFZXe5mLvcytWl6tV5Yr3JccxDcL0QybdQi1Nah-il-wUDDsOqRo7yoFctSXeVL3XXEnpF1J7-RmnAAFfyxuvIsfZvfPP26iIvbgKef-dPlpmT7oU0uovuVEgSD8pfvIO29PIe2qlstcCvKkLp1_fRHHQBr670vKIEwYCWrwucG7w_P7AHaOtCY7VeuBT4_d784C0-lpa3YYYBO64uNDZ5nuGS9NmNc6duv8EAY3w8jH___EWIjwfvHqAvo8Oz-MirTljwVBiRa49JLoUyum_CSCoWQbiofSXD0JeKB-D5uFLgLbUSJjIB0ZEt2mJ9RjVJjdaE7iIcZIKlALIAaQhAN1pqkQHuYUEmZUYMayOvnuFkVTJoJO5vNA6RRzlViV2cpFqcNhraZdjIWv5rdyG_miWVFiShSkkQamk0N4yKFMJsTvrUCOOrAJ6kjZ7aRUzKYtKNFSeDkFlCmn7A2-i5k7AcGEubZDOT66JIxifn_yB0Om0IvayETA7qoGRV2ADPZLm1GpJ7DUmwZNXo3rUqV89KkRAGYFpAkElhZK2GN3c_23Tbm9rEuaXO16VMxH0Qa6OHpdZuZra2gTbiDX1uTH2zByzSUZBXFvjov0c-RreJ3bmwG_RsD21fX631k_JAjg5Y9fTctt84tCIOOujW4CyenMLn8PDTZNpxOyfQjiYf4dpRPB79gG_jwYltD23Ph2G3Y_N4J66Fka1J38qAp_gDfjhfOw

      by Liu, Xinyi and Reid, Rachel E B

      Plo S One, Volume 15, Issue 11.

      Journal Article : Full Text Online

      View Article PDF

    3. Making "Chinese Cuisine": The Grand Hotel and Chuan-Yang Cuisine in Postwar Taiwan

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3PS8MwFA7iSQR_g_MXYXjNXNu0TWUMpFiH6EGZyE41aRI2GFW2juF_70vSsu2gF-mlLX0lTV7zvhe-vA-ha9lVhd-VmnRlRAkVsU84jQURLNZBEXDB7Caxd_Y48l9eWZbWbMJ5Tas0ObR2hSLsXG1-bi7mDSMO8nVIakIaQ3bnw60Ygg41232NRDV49DB7Wq2yRAEchsdojIixarbx_PaijQC1Ub7UVZGygSfbR9OmyZZ13XGsE7f-sEHHbuo6_uvrDtBeDVDxnfOoQ7SlyiO0u6an8H2MPp6thhVu98Z9I8Ct5gqni4mh0Pduxv32LQbvww8QBiUefFZqis1ZOl7wkow4GBq71fN4UmIjGrzkMzzkkyUvT9Bbdj9MB6SWaiAFTAgVkTrxlRLU96ikASuESniUeDpglMk40l7CNCBJLoSvpAyNg3AAciqUNCy0FMEpwp5kVABaA8jCACYprpgEAEU9ybn0NW2hTjMw-ZcrxZF7dYXTptNy02l53WktlKwPX17ZNRDtBEvy4E_bs3_YnqMdc2lpkcEF2q5mC3XpxCaurHv-AOIG4Z4

      by Chen, Yujen and Tseng, Pintsang

      Global Food History, Volume 6, Issue 2, pp. 110 - 127

      Journal Article : Full Text Online

      View Article PDF

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    1. A foodie's guide to Chinese cuisine

      https://find.library.duke.edu/catalog/DUKE004981923

      [text by Sun Qinqin, Tao Yu, Tang Mingjun ; photographs by Dai Xiang ... [et. al.] ; editors, Ye Jiasheng, Anna Nguyen ; translation, Wu Xiaozhen].

      Book

      This item is currently Available Perkins & Bostock Library, TX724.5.C5 S95813 2010 

    2. Best of Chinese cuisine : Vegetarian = [上品中国菜 : 素食] / Best of Chinese cuisine : Vegetarian = (...)

      https://find.library.duke.edu/catalog/DUKE010277243

      MC 编辑部 (新加坡) 编. / MC editorial team (Singapore) bian.

      Book

      This item is currently Available Perkins & Bostock Library, TX724.5.C6 B483 2011 

    3. Best of Chinese cuisine : Home style = [上品中国菜 : 家常菜] / Best of Chinese cuisine : Home style = (...)

      https://find.library.duke.edu/catalog/DUKE010277239

      Sam Leong著. / Sam Leong zhu.

      Book

      This item is currently Available Perkins & Bostock Library, TX724.5.C6 L46 2011 

    See all 216 Books & Media results

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    1. The Oriental - Durham's first Chinese Restaurant - Duke University Libraries Blogs

      https://blogs.library.duke.edu/blog/2022/02/07/the-oriental-durhams-first-chinese-restaurant/

      Chinese /American cuisine had been a national fad in urban areas across the United States since the early 1900s.

    2. Book Reviews: Innovation and Creativity

      https://sites.fuqua.duke.edu/fordlibrary/2013/01/28/book-reviews-innovation-and-creativity/

      In fashion, comedy and cuisine, copyright and patent restrictions do not apply, yet in all of these industries, creativity flourishes.

    3. 2013 January

      https://sites.fuqua.duke.edu/fordlibrary/2013/01/

      In fashion, comedy and cuisine, copyright and patent restrictions do not apply, yet in all of these industries, creativity flourishes.

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    Manuscript Collections

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    1. Chinese Cuisine Book, Undated

      https://archives.lib.duke.edu/catalog/baumol_aspace_709cce8abaf575b34ba44e2b78b6a7d7

      Draft

      In: William J. Baumol Papers, 1928-2013 » Writings, 1946-2012 » Articles, Book Chapters, and Other Papers, 1946-2012 and undated

    2. 0042-98: Staff: Duke Employees at the Han's Fine Chinese Cuisine, 1998 January

      https://archives.lib.duke.edu/catalog/uadukephoto_aspace_af9c656b58eb1d587635ec2deef3956d

      folder contains job numbers 0041-98, 0042-98, 0044-98

      In: Duke Photography, job number records, 1960-2018

    3. Art and Secrets of Chinese Cookery, 1931

      https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref3103_03x

      Category: Multiple Products

      In: Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1850s-2000s » American Cookbooks, 1930s

    See results from 3 Collection Guides

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