Hidangan (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Hidangan" in Indonesian language version.

refsWebsite

Global rank Indonesian rank

9books.google.com

3^rd place

6^th place

2worldcat.org

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1whatscookingamerica.net

5,394^th place

4,536^th place

1researchgate.net

120^th place

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1britannica.com

40^th place

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1web-japan.org

6,940^th place

3,829^th place

1nytimes.com

7^th place

35^th place

1gayot.com

low place

1thejakartapost.com

1,142^nd place

39^th place

1theguardian.com

12^th place

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1chinadaily.com.cn

831^st place

489^th place

1usda.gov

438^th place

284^th place

1google.co.id

792^nd place

8^th place

1history.com

555^th place

439^th place

1ehow.com

low place

2,044^th place

1web.archive.org

1^st place

1kraft.com.au

low place

1acclaindia.com

low place

acclaindia.com

admin (2018-02-17). "Continental Cuisine vs European Cuisine". American College Of Culinary & Language Arts (dalam bahasa Inggris). Diakses tanggal 2022-01-18.

books.google.com

Ali, Eaqub; Nizar, Nina Naquiah Ahmad (2018). Preparation and Processing of Religious and Cultural Foods (dalam bahasa Inggris). Woodhead Publishing. ISBN 978-0-08-101893-4.
Vasilii, Erokhin; Tianming, Gao; Xiuhua, Zhang (2018). Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic (dalam bahasa Inggris). IGI Global. hlm. 548–549. ISBN 978-1-5225-6955-8.
McDonald, Michael R. (2009). Food Culture in Central America (dalam bahasa Inggris). ABC-CLIO. hlm. 29–30. ISBN 978-0-313-34768-9.
Manay, N. Shakuntala O. (2001). Food: Facts And Principles (dalam bahasa Inggris). New Age International. hlm. 252–253. ISBN 978-81-224-1325-0.
Norton, H. B. (1884). Elements of economical chemistry for schools and families (dalam bahasa Inggris). A.L. Bancroft & Company. hlm. 14.
Roberts, J. A. G. (2004). China to Chinatown: Chinese Food in the West (dalam bahasa Inggris). Reaktion Books. ISBN 978-1-86189-618-6. [...] one could easily distinguish the cookery of North and South Italy – the former for its refined dishes with rice as a staple [..]
Holzen, Heinz Von (2014). A New Approach to Indonesian Cooking (dalam bahasa Inggris). Marshall Cavendish International Asia Pte Ltd. hlm. 39. ISBN 978-981-4634-95-3.
Zilkia Janer (2008). Latino Food Culture. ABC-CLIO. hlm. 42. ISBN 978-0-313-08790-5.
Ngokkuen, Chuthporn; Grote, Ulrike (2013-04-15). "Challenges and Opportunities for Protecting Geographical Indications in Thailand". Asia-Pacific Development Journal (dalam bahasa Inggris). United Nations. 19 (2): 96. ISBN 978-92-1-056005-4.

britannica.com

"spice trade". Encyclopædia Britannica. Diakses tanggal 2 Januari 2022.

chinadaily.com.cn

"Sichuan Cuisine". www.chinadaily.com.cn. Diakses tanggal 2 Januari 2022.

ehow.com

Peterson, Susan (n.d.). "What Are the Staple Foods of America?". eHow. Diakses tanggal 2022-01-18.

gayot.com

Gayot, André. "Nouvelle Cuisine History | Henri Gault - Christian Millau - André Gayot". www.gayot.com (dalam bahasa Inggris). Diakses tanggal 2022-01-02.

google.co.id

books.google.co.id

Dahlia; Marlène (2014). African Cuisine (dalam bahasa Inggris). Edizioni R.E.I. hlm. 9–11. ISBN 978-2-37297-137-9.

history.com

Frank, Lois Ellen (n.d.). "How Native American Diets Shifted After European Colonization". HISTORY (dalam bahasa Inggris). Diakses tanggal 2022-01-18.

kraft.com.au

"Cuisine Areas Of Asia". Kraft Foods (Australia). 2007. Diarsipkan dari versi asli tanggal 25 Februari 2011. Diakses tanggal 18 Januari 2022.

nytimes.com

Lindsey, Robert (1985-08-18). "California Grows Her Own Cuisine". The New York Times (dalam bahasa Inggris). ISSN 0362-4331. Diakses tanggal 2022-01-02.

researchgate.net

Johnson, Greg I.; Weinberger, Katinka; Wu, Mei-huey (2008). The Vegetable Industry in Tropical Asia: Indonesia (PDF). Shanhua: AVRDC – The World Vegetable Center. hlm. 16–17. ISBN 92-9058-169-7.

theguardian.com

Adria, Ferran; Blumenthal, Heston; Keller, Thomas; McGee, Harold (9 Desember 2006). "Statement on the 'new cookery'". The Guardian (dalam bahasa Inggris). ISSN 0261-3077. Diakses tanggal 2 Januari 2022.

thejakartapost.com

Arthen, Dian (27 Mei 2016). "Embracing molecular gastronomy: A different dining perspective". The Jakarta Post (dalam bahasa Inggris). Diakses tanggal 21 Januari 2022.

usda.gov

ers.usda.gov

"USDA ERS - Feedgrains Sector at a Glance". www.ers.usda.gov. 28 Juni 2021. Diakses tanggal 2022-01-21.

web-japan.org

"Japanese Food Culture" (PDF). Web Japan. 18 Desember 2008. hlm. 2. Diakses tanggal 2 Januari 2021.

web.archive.org

"Cuisine Areas Of Asia". Kraft Foods (Australia). 2007. Diarsipkan dari versi asli tanggal 25 Februari 2011. Diakses tanggal 18 Januari 2022.

whatscookingamerica.net

Stradley, Linda (2014-10-29). "Regional Foods". What's Cooking America (dalam bahasa Inggris). Diakses tanggal 2022-01-18.

worldcat.org

Lindsey, Robert (1985-08-18). "California Grows Her Own Cuisine". The New York Times (dalam bahasa Inggris). ISSN 0362-4331. Diakses tanggal 2022-01-02.
Adria, Ferran; Blumenthal, Heston; Keller, Thomas; McGee, Harold (9 Desember 2006). "Statement on the 'new cookery'". The Guardian (dalam bahasa Inggris). ISSN 0261-3077. Diakses tanggal 2 Januari 2022.