The Chinese cook’s knife
The tool used in Chinese kitchens to cut ingredients, whether professional or domestic, is of a single model: a wide, perfectly sharpened rectangular blade fixed on a handle. Difficult to use for a novice, it requires a real apprenticeship. But once this has been done, this cumbersome instrument, wh...
Shranjeno v:
| izdano v: | URI:https://journals.openedition.org/aof, |
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| Glavni avtor: | |
| Format: | Article ou chapitre numérique |
| Jezik: | Anglais |
| Izdano: |
Anthropology of food
2021
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| Teme: | |
| Online dostop: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |