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https://www.riss.kr/link?id=A106269371
2017
English
학술저널
321-321(1쪽)
0
상세조회0
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Shushi-Sushi: Going to be the Basic Feature of Chinese Way of Dietary Life in 21st Century
From Table to Mouth: An Anthropological Observation of How to Eat
UNESCO’s Safeguarding Initiatives on Food ways as Intangible Cultural Heritage
Defining Culinary Culture through a Mapping of the Basic Tastes