Manti (food) - Wikipedia

^ a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316. ^ a b c d Alan Davidson (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 493. ISBN 9780191040726. ^ a b c More Than Just Another Dumpling Archived 2017-09-03 at the Wayback Machine, The School of Russian and Asian Studies, retrieved 25 January 2014 ^ Hudgins 1997, pp. 142, 154. ^ Gordon, Stewart (2007). When Asia Was the World: Traveling Merchants, Scholars, Warriors, and Monks Who Created the "Riches of the "East" (Reprint ed.). Hachette UK, 2007. p. 13. ISBN 978-0306817298. ^ a b c d Aylin Öney Tan (2013-02-04). "Turkish mantı, Chinese mantou". Hurriet Daily News. ^ a b James A. Millward (15 March 2013). The Silk Road: A Very Short Introduction. Oxford University Press. pp. 62–. ISBN 978-0-19-979079-1. ^ .mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 40px}.mw-parser-output .templatequote .templatequotecite{line-height:1.5em;text-align:left;padding-left:1.6em;margin-top:0}三春之初，陰陽交際，寒氣既消，溫不至熱，於時享宴，則曼頭宜設。〈《北堂書鈔》卷一百四十四〉— 束皙, 湯餅賦 on Wikisource ^ Jina (2006-05-24). "Mán tóu dí lì shǐ" 馒头的历史 [History of Mantou]. 中国国学网 (in Chinese). "自漢代開始有了磨之後，人們吃麵食就方便多了，並逐漸在北方普及，繼而傳到南方。中國古代的麵食品種，通稱為"餅"。據《名義考》，古代凡以麥麵為食，皆謂之"餅"。以火炕，稱"爐餅"，即今之"燒餅"，以水淪，稱"湯餅"(或煮餅)，即今之切面、麵條：蒸而食者，稱"蒸餅"(或籠餅)，即今之饅頭、包子：繩而食者，稱"環餅"(或寒具)，即今之饊子。。" ^ Andrew Coe (16 July 2009). Chop Suey: A Cultural History of Chinese Food in the United States. Oxford University Press. pp. 89–. ISBN 978-0-19-975851-7. ^ PPC. Prospect Books. 1983. p. 30. ^ http://www.fuchsiadunlop.com/dumpling-heaven-in-adelaide/ Archived 2016-05-31 at the Wayback Machine ^ https://vimeo.com/105120171 ^ Paul D. Buell, Eugene N. Anderson, tr., A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-Shan Cheng-Yao: Introduction, Translation, Commentary and Chinese Text (London; New York: Kegan Paul International, 2000. ISBN 0710305834), p. 169. ^ Fragner, Bert (2000). "From the Caucasus to the Roof of the World: a culinary adventure". In Sami Zubaida; Richard Tapper (eds.). A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. p. 60. ISBN 1-86064-603-4. ^ a b Anderson, E. N (2015). Food and Environment in Early and Medieval China. doi:10.9783/9780812290097. ISBN 978-0-8122-9009-7. ^ Chase, Holly (2000). "The Meyhane or McDonalds? Changes in eating habits and the evolution of fast food in Istanbul". In Sami Zubaida; Richard Tapper (eds.). A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. p. 81. ISBN 1-86064-603-4. ^ Irina Petrosian, David Underwood, Armenian Food: Fact, Fiction & Folklore. Lulu.com, 2006. ISBN 1-4116-9865-7[self-published source] ^ Basan, Ghillie (1997). Classic Turkish Cookery. I.B.Tauris. ISBN 978-1-86064-011-7. ^ (in Korean) Mandu at Doosan Encyclopedia ^ a b McWilliams, Mark (2013-07-01). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Oxford Symposium. ISBN 978-1-903018-99-6. ^ Yerasimos, Stéphane (2001). "Recettes". Á la table du Grand Turc (in French) (1st ed.). Arles, France: Actes Sud. pp. 114–115. ISBN 2-7427-3443-0. ^ Uzbekistan Country Study Guide Volume 1 Strategic Information and Developments. Int'l Business Publications. 2013. pp. 56–57. ISBN 978-1438775883. ^ a b Saberi, Helen (2000). "Pasta & Noodle Dishes". Afghan Food & Cookery: Noshe Djan. Hippocrene Books. p. 87. ISBN 978-0-7818-0807-1. ^ Roden, Claudia (2008-12-24). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. ISBN 978-0-307-55856-5. ^ "Tatar böreği". Lezzet. Retrieved 2020-02-03. ^ YAŞİN, Mehmet. "Leblebi diyarı Çorum". Retrieved 2018-11-08.