H118 Principles of Multimedia
Unit Co-ordinator:Marjolein Towler

Web Page by Tan Ek Len
Student Number:963563A

References

Simoons, Frederick.J. (1991) "Food in China: A Cultural and Historical Inquiry". CRC Press Inc, United States,Florida.

Lee, To Chun, Kirsharna, Irena. (1973) "Round the World Cooking Library - Chinese Cooking", Drake Publisher Inc, United States,New York

The, Lian Tjo. (1990) "The Great Book of Chinese Cooking". International Culinary Society, United States, New York

Jones, Anita W. (1971) "Door to Chinese: Festival, Feasts, Fortunes". Mei Ya Publication Inc, Taipei, Taiwan.

Richards, Tony. (1981) "Asian Cookbook". The Yale Press, London, Great Britain.

Yen, Hung Feng Doreen. (1986) "The Joy of Chinese Cooking". Faber, London, Great Britain.

Thian. (1995) "Makan Time in Singapore - Singapore Unofficial Food Page" (Online), Available World Wide Web : URL:http://www.sintercom.org/makan/index.html (Accessed 12 September 1998)

Susan and Carry Karper. (1996) "Dime Sum Shrine and Take Out Joint" (Online), Available World Wide Web : URL:http://www.cris.com/~lkarper/dim-sum.html (Accessed 13 September 1998)

Fern, Ian. (1998) "chopstix.co.uk" (Online), Available World Wide Web : URL:http://www.chopstix.co.uk (Accessed 14 September 1998)

Singapore Tourism Promotion Board - Canada. (1997) "Singapore Food and Recipes" (Online), Available World Wide Web : URL:http://www.inforamp.net/~stpbyyz/recipe00.html (Accessed 18 September 1998)