History of Chinese cuisine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "History of Chinese cuisine" in English language version.

refsWebsite

Global rank English rank

19books.google.com

3^rd place

4worldcat.org

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1tandfonline.com

507^th place

429^th place

1doi.org

2^nd place

1ku.edu

3,496^th place

2,340^th place

1bbc.co.uk

8^th place

10^th place

1chinapage.com

low place

1web.archive.org

1^st place

1food52.com

low place

1yhnkzq.com

low place

bbc.co.uk

news.bbc.co.uk

BBC. "Oldest Noodles Unearthed in China". 12 October 2005.

books.google.com

Anderson (1988), p. 52. Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. ISBN 0-300-04739-8. Retrieved 24 April 2014.
Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 474. ISBN 0-521-65270-7. Retrieved 24 April 2014.
Anderson (1988), pp. 143, 144, 218. Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. ISBN 0-300-04739-8. Retrieved 24 April 2014.
Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89. ISBN 0-8493-8804-X. Retrieved 24 April 2014.
Free China Review, Volume 45, Issues 7–12. W.Y. Tsao. 1995. p. 66. Retrieved 24 April 2014.
Charles Holcombe (January 2001). The Genesis of East Asia: 221 B.C. – A.D. 907. University of Hawaii Press. pp. 129–. ISBN 978-0-8248-2465-5.
Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of Tʻang Exotics (illustrated, reprint, revised ed.). University of California Press. p. 29. Retrieved 24 April 2014.
Anderson (1988), p. 80. Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. ISBN 0-300-04739-8. Retrieved 24 April 2014.
Pearce, Scott; Spiro, Audrey G.; Ebrey, Patricia Buckley, eds. (2001). Culture and Power in the Reconstitution of the Chinese Realm, 200-600. Vol. 200 of Harvard East Asian monographs (illustrated ed.). Harvard Univ Asia Center. p. 22. ISBN 0-674-00523-6. Retrieved 24 April 2014.
LEWIS, Mark Edward (2009). CHINA BETWEEN EMPIRES. Vol. 2 of History of Imperial China (illustrated ed.). Harvard University Press. p. 126. ISBN 978-0-674-02605-6. Retrieved 24 April 2014.
Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 511. ISBN 0-521-65270-7. Retrieved 24 April 2014.
Choo, Jessey Jiun-chyi; et al. (2014), "Everyday Life", Early Medieval China: A Sourcebook, New York: Columbia University Press, p. 434, ISBN 978-0-231-15987-6.
Greg Woolf (2007). Ancient civilizations: the illustrated guide to belief, mythology, and art. Barnes & Noble. p. 234. ISBN 978-1-4351-0121-0.
Benn, Charles. (2002). China's Golden Age: Everyday Life in the Tang Dynasty. Oxford University Press. ISBN 0-19-517665-0. p. 122
Paul Freedman; Joyce E. Chaplin; Ken Albala (24 November 2014). Food in Time and Place: The American Historical Association Companion to Food History. University of California Press. pp. 257–. ISBN 978-0-520-95934-7.
Daria Berg: Chl, Chloë Starr, 2008 The Quest for Gentility in China Routledge, pp. 181–182. ISBN 0-415-43586-2.
John Makeham (2008). China: The World's Oldest Living Civilization Revealed. Thames & Hudson. p. 271. ISBN 978-0-500-25142-3.
Anderson (1988), pp. 91, 178, 207. Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. ISBN 0-300-04739-8. Retrieved 24 April 2014.
Erica J. Peters (2012). Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century. Rowman Altamira. pp. 142–. ISBN 978-0-7591-2075-4.

chinapage.com

Chinapage. "Ancient sites in China Archived 17 July 2009 at the Wayback Machine".

doi.org

Hajeb, P.; Jinap, S. (12 May 2015). "Umami Taste Components and Their Sources in Asian Foods". Critical Reviews in Food Science and Nutrition. 55 (6): 778–791. doi:10.1080/10408398.2012.678422. ISSN 1040-8398.

food52.com

Sen, Mayukh (16 March 2017). "How America Lost 'The Key to Chinese Cooking'". FOOD52.

ku.edu

kas.ku.edu

Kansas Asia Scholars. "Regional Chinese Cuisine".

tandfonline.com

Hajeb, P.; Jinap, S. (12 May 2015). "Umami Taste Components and Their Sources in Asian Foods". Critical Reviews in Food Science and Nutrition. 55 (6): 778–791. doi:10.1080/10408398.2012.678422. ISSN 1040-8398.

web.archive.org

Chinapage. "Ancient sites in China Archived 17 July 2009 at the Wayback Machine".

worldcat.org

Hajeb, P.; Jinap, S. (12 May 2015). "Umami Taste Components and Their Sources in Asian Foods". Critical Reviews in Food Science and Nutrition. 55 (6): 778–791. doi:10.1080/10408398.2012.678422. ISSN 1040-8398.
Höllmann, Thomas O. (2014). The land of the five flavors: a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 978-0-231-53654-7. OCLC 868132659.{{cite book}}: CS1 maint: location missing publisher (link)
Paul D. Buell, E. N. Anderson and Charles Perry. A Soup for the Qan Chinese Dietary Medicine of the Mongol Era as Seen in Hu Sihui's Yinshan Zhengyao: Introduction, Translation, Commentary, and Chinese Text. (Leiden, The Netherlands: Brill, Sir Henry Wellcome Asian Series, 2nd rev. and expanded, 2010). ISBN 90-474-4470-1 (electronic). ISSN 1570-1484.
Sabban, Françoise (1986). "Court cuisine in fourteenth-century imperial China: Some culinary aspects of hu sihui's Yinshan Zhengyao". Food and Foodways: Explorations in the History and Culture of. Great Britain: Harwood Academic Publishers GmbH: 161–196. ISSN 1542-3484.

yhnkzq.com

Yhnkzq.com. "Yhnkzq.com verification of phrase existence from ancient China times." "Yangjing." Retrieved on 2007-09-30. This phrase has been consulted with a HK culinary experts in September 2007. Despite the many versions floating around on the internet, this is believed to be the original since it fits the best.