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Conference Paper: Bare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952
Title | Bare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952 |
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Authors | |
Issue Date | 2019 |
Citation | Making East Asian Foods: Technologies and Values, 19th-21st Centuries Conference, Hong Kong, 30-31 May 2019 How to Cite? |
Description | Organizer: Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong |
Persistent Identifier | http://hdl.handle.net/10722/269530 |
DC Field | Value | Language |
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dc.contributor.author | Nakayama, I | - |
dc.date.accessioned | 2019-04-24T08:09:35Z | - |
dc.date.available | 2019-04-24T08:09:35Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Making East Asian Foods: Technologies and Values, 19th-21st Centuries Conference, Hong Kong, 30-31 May 2019 | - |
dc.identifier.uri | http://hdl.handle.net/10722/269530 | - |
dc.description | Organizer: Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong | - |
dc.language | eng | - |
dc.relation.ispartof | Making East Asian Foods: Technologies and Values, 19th-21st Centuries Conference | - |
dc.title | Bare Necessities: Technology and Values of Modern Japanese Soy Sauce 1868-1952 | - |
dc.type | Conference_Paper | - |
dc.identifier.email | Nakayama, I: nakayama@hku.hk | - |
dc.identifier.authority | Nakayama, I=rp01231 | - |
dc.identifier.hkuros | 297513 | - |