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  • Writer's pictureDominika

Sources and further reading for the crispy beans post

  • Anderson, E. (1988). The Food of China. New Haven: Yale University Press.

  • Chang, K. (1977). Food in Chinese Culture. London: Yale University Press.

  • Davidson, A. (1999). The Oxford Companion to Food. New York: Oxford University Press.

  • Fernández de Navarrete , D. (1704). A Collection of Voyages and Travels. London: Awnsham and John Churchill.

  • Gepts, P. (2001). Phaseolus. Retrieved from Science Direct:

  • Guo , R., Gui , H., & Guo, L. (2015). Multiregional Economic Development in China. New York: Springer.

  • Kumar, M., Prasad, S., & Hemalath, S. (2014, Jan-Jun). A current update on the phytopharmacological aspects of Houttuynia cordata Thunb. Pharmacognosy Review, 8(15), 22-35.

  • Lake , R. (2018, April/May). A wife less ordinary. Retrieved from 1843 Magazine:

  • Lioi , L., & Piergiovanni, A. (2013). European Common Bean. In M. Singh, H. D. Upadhyaya, I. S. Bisht, & (Eds.), Genetic and Genomic Resources of Grain Legume Improvement (pp. 11–40). Waltham: Elsevier. Retrieved from Science.

  • Ma, G. (2015, December). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 2(4), 195-199.

  • Newman, J. (2010). China's Influential Cuisines -- Part I. Flavour & Fortune, Winter(17(4)), 31-34, 37.

  • Shurtleff, W., Huang , H., & Aoyagi, A. (2014). History Story of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014). Lafayette: Soy Info Center.

  • Thurman, J. (2017, May 26). Where to Get a Sichuan Herbal Salad. Retrieved from LA Weekly:

  • Wei, C. (2016, June 26). Foraging for Fish Mint in Rural Sichuan Is Smelly Business. Retrieved from Munchies:

  • Zhang, Y., & Yao, Y. (2012). Your Guide to Health with Foods & Herbes. New York: Better Link Press.

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