Research Catalog

Traditional Chinese concepts of food and medicine in Singapore

Title
Traditional Chinese concepts of food and medicine in Singapore / by David Y.H. Wu.
Author
Wu, David Y. H.
Publication
Singapore : Institute of Southeast Asian Studies, 1979.

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Details

Additional Authors
Institute of Southeast Asian Studies, sponsoring body spn
Description
1 unnumbered leaf, 31 leaves, 4 unnumbered leaves; 28 cm.
Summary
The traditional Chinese food classification based on the hot-cold dichotomy is of great importance in the Singaporean dietary selection, in gastronomic art, and in health care. This publication examines the historical development of this classification both in China and in Singapore. Additionally, the author attempts to interpret aspects of the Singaporean culture system in the process of nation building, by examining university students' knowledge of 'heaty' and 'cooling' foods, drinks, and herbal medicine.--OCLC OLUC.
Series Statement
Occasional paper (Institute of Southeast Asian Studies) ; No. 55
Uniform Title
Occasional paper (Institute of Southeast Asian Studies) ; no. 55.
Subject
  • Chinese > Singapore
  • Food habits > Singapore
  • Traditional medicine > Singapore
  • Food habits
  • Medicine, Chinese
  • Feeding Behavior
  • Medicine, Chinese Traditional
  • Medicine, Chinese
  • Chinese
  • Food habits
  • Traditional medicine
  • Volksgebruiken
  • Gezondheidszorg
  • Voeding
  • Chinezen
  • Singapore
Bibliography (note)
  • Bibliography: p. 30-31.
LCCN
79941593
OCLC
  • ocm05619896
  • 5619896
  • SCSB-61435
Owning Institutions
Princeton University Library