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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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Lillian:
There is a typo, not on the cover, but in my post. It should have been "Fan Qie," not "Fan Qui." If you really must have the Chinese characters, go into OCLC, search under my name and the Engliah title of the book: "The Tomato in America." Enjoy! OCLC's transliteration of the title page is below. Andy Smith Fan qie = The tomato in America / Andrew F Smith; Qifen Xu 2000 Chu ban. Chinese Book 241 p. ; ill. ; 20 cm. Taibei Shi : Lan jing chu pan you xian gong si, ; ISBN: 9579748047 (pbk.) : >That's it: but having asked a couple of sinologist (Chinese speakers are >not famous for their controll of pinyin) and a Chinese cook, I mantain >you have a typo on that cover. If you "qui" [sic] has the grass on the >top, the force on the left and the mouth on the right even the Oxford >dictionary gives me plenty on ground and states that I am right. If the >word is, on the other hand, written in a different way, I am quite >curious to know which one it is. Could you please post a link to the >Chinese character? > >-- >lilian > > > > |
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