A History Of Food Culture In China PDF Download
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Author: Rongguang Zhao
Publisher: World Scientific
ISBN: 1938368282
Category : Social Science
Languages : en
Pages : 125
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Book Description
Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
Author: Rongguang Zhao
Publisher: World Scientific
ISBN: 1938368282
Category : Social Science
Languages : en
Pages : 125
Get Book
Book Description
Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
Author: Kwang-chih Chang
Publisher:
ISBN: 9780300027594
Category : History
Languages : en
Pages : 429
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Book Description
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author: Jacqueline Newman
Publisher: Bloomsbury Publishing USA
ISBN: 0313085722
Category : Social Science
Languages : en
Pages : 252
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Book Description
The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.
Author: Fu Chunjiang
Publisher: Asiapac Books Pte Ltd
ISBN: 981229984X
Category : Comics & Graphic Novels
Languages : en
Pages : 162
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Book Description
Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.
Author: E. N. Anderson
Publisher: Yale University Press
ISBN: 9780300047394
Category : Cooking
Languages : en
Pages : 334
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Book Description
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
Author: Sidney Cheung
Publisher: Routledge
ISBN: 1136002944
Category : Social Science
Languages : en
Pages : 218
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Book Description
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
Author: Junru Liu
Publisher: Wu Zhou Chuan Bo Chu Ban She/ Tsai Fong Books
ISBN:
Category : Beverages
Languages : en
Pages : 164
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Book Description
There's probably not an-other place in this world that has as great a variety of delicious fare as China. The Chinese, who see eating as a fortune and life as an art, not only created various kinds of regional food styles in its own vast lands, but have also spread Chinese food culture to far across the seas. Today, in this world where even the farthest corners can seem as close as one's back yard, Chinese food can be enjoyed in each and every metropolitan throughout the world.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author: Frederick J. Simoons
Publisher: CRC Press
ISBN: 148225932X
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China.
Author: J. A. G. Roberts
Publisher:
ISBN: 9780674000759
Category : History
Languages : en
Pages : 370
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Book Description
Presents an account of Chinese history, from prehistoric times through the post-Revolution era.
