• Dominika

Fuentes y lecturas adicionales para el post del pollo del mendigo

  • Basler, B. (1990, April 08). FARE OF THE COUNTRY; Hong Kong's Mystery Chicken. Retrieved from The New York Times: http://www.nytimes.com/1990/04/08/travel/fare-of-the-country-hong-kong-s-mystery-chicken.html

  • Clairborne, C., & Lee, V. (1972). The Chinese Cookbook. Menlo Park: Askmar Publishing.

  • Dunlop, F. (2016). Land of Fish and RIce. London: Bloomsbury.

  • El Telégrafo. (2014, May 30). En Píllaro ‘resucitan’ una receta que preparaban los Panzaleos . Retrieved from El Telégrafo: http://www.eltelegrafo.com.ec/noticias/regional-centro/1/en-pillaro-resucitan-una-receta-que-preparaban-los-panzaleos

  • Erlich, R. (2004, June). Cultural and historical trends and influences of food, nutrition and cuisine on health and development. Asia Pacific Journal of Clinical Nutrition, 13(2), 125-130.

  • Goody, J. (1982). Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences). New York: Cambridge University Press.

  • Li , J.-r., & Hsieh , Y.-H. (2004, June). Traditional Chinese food technology and cuisine. Asia Pacific Journal of Clinical Nutrition, 13(2), 147-155.

  • Li , D., & Premier, R. (2004, June). Cuisine: Hangzhou foods and their role in community health and nutrition. Asia Pacific Journal of Clinical Nutrition, 13(2), 141-46.

  • Liao, Y., Mo, G., Sun, J., Wei, F., & Liao, D. (2016, May). Genetic diversity of Guangxi chicken breeds assessed with microsatellites and the mitochondrial DNA D-loop region. Molecular Biology Reports, 43(5), 415–425.

  • MacLennan , R., & Zhang , A. (2004, June). Cuisine: the concept and its health and nutrition implications – global. Asia Pacific Journal of Clinical Nutrition, 13(2).

  • Misiura, S. (2006). Heritage Marketing. Burlington: Elsevier.

  • Mones, N. (2007). The Last Chinese Chef. New York: Houghton Mifflin Harcourt Publishing.

  • Newman , J. (1998). Recipe Requests: Beggar's Chicken Poultry. Flavor and Fortune, Spring(5(2)).

  • Newman, J. (1981). Regional and other differences of Chinese cookery. In NATIONAL & REGIONAL STYLES OF COOKERY. OXFORD SYMPOSIUM 1981 (pp. 33-41). London: Prospect Books.

  • Newman, J. (2005, Fall). Chicken: Chinese Style. Flavor & Fortune, 12(3), 9, 10, 34, and 36.

  • Newman, J. M. (2008, Fall). Song Dynasty and Its Foods. Flavor & Fortune, 15(3), 20-21.

  • Pazos Barrera, J. (2008). El Sabor de la Memoria, historia de la cocina quiteña. Quito: FONSAL.

  • Qu , L., Li , X., Xu , G., Chen , K., Yang , H., Zhang , L., . . . Yang , N. (2006, August). Evaluation of genetic diversity in Chinese indigenous chicken breeds using microsatellite markers. Science in China Series C: Life Sciences, 49(4), 332–341.

  • Romanov , M., Sazanov , A., Moiseyeva , I., & Smirnov , A. (2008). Poultry. In N. E. Cockett, & C. (. Kole, Genome Mapping and Genomics in Domestic Animals (pp. 75-141). Springer.

  • Santich, B. (2013). Wrapping, Cooking, Civilizing. In M. McWilliams , Wrapped & Stuffed Foods. Proceedings of the Oxford Symposium on Food and Cookery 2012. Devon: Prospect Books .

  • Sheffield Harris, J. (2014). A Culinary History of Florida: Prickly Pears, Datil Peppers & Key Limes. Charleston: American Palate.

  • Si, W. (2013, Summer). Hangzhou Cuisine Museum: An Artistic Food and Exhibition Hybrid. Flavor & Fortune, 20(2), 14-16 and32.

  • Tsuji , S. (1980). Japanese Cooking: A Simple Art. Tokyo: Kodansha International.

  • Xiang , H., Gao, J., Yu , B., Zhou, H., Cai , D., Zhang, Y., . . . Zhao, X. (2014, December 09). Early Holocene chicken domestication in northern China. Proceedings of the National Academy of Sciences of the United States of America, 111(49), 7564-17569.

  • Yunxiang, D. (2005). Memories of Hangzhou Cuisine. In Z. Chen, Food and Chinese Culture: Essays on Popular Cuisine. San Francisco: Long River Press.

  • Zhang , A., Wu , Y., & MacLe, R. (2004, June). Cuisine: the concept and its health and nutrition implications – a Hangzhou perspective. Asia Pacific Journal of Clinical Nutrition, 13, 136-40.

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