Chinese Food
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Sensations
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Author : Sam Leong
language : en
Publisher: Marshall Cavendish International (Asia) Pte Limited
Release Date : 2008-03
Sensations written by Sam Leong and has been published by Marshall Cavendish International (Asia) Pte Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03 with Cookery, Chinese categories.
Sensations- A Tasting Menu of Chinese-inspired Flavours is award-winning Chef Sam Leong's second book, showcasing more of his culinary genius and creativity. Singapore's favourite celebrity chef is back to wow fans with his brand new cookbook! Currently the Director of Kitchens at the Tung Lok Group of Restaurants, Sam Leong is widely known for revolutionising Chinese cuisine and introducing 'modern' Chinese cuisine. Book features new and novel ways of serving Chinese food in small portions. All recipes are fully illustrated with beautiful photographs. Drawing inspiration from the Japanese concept of kaiseki - the meal served during the Japanese tea ceremony, where the dishes are prepared in very small portions, so diners can savour the best of the season's bounty, and French degustation menu, where dishes are also exquisitely prepared - Sam has changed the face of modern Chinese cuisine and taken it to a new level of excellence by incorporating these concepts into Chinese cuisine. The result is this beautiful cookbook showcasing 70 dishes that invoke the senses of sight, followed by smell, touch (texture) and finally taste. Currently the Director of Kitchens for the Tung Lok Group, which encompasses more than 25 world-class restaurants in Singapore, Indonesia, China, Japan and New Delhi, SamLeong is widely recognised as a trendsetter in modern Chinese cuisine. Sam has represented Singapore at some of the world's most prestigious culinary events, including the Annual James Beard Foundation Awards (1999); World Gourmet Summit, Sydney (2001); Master of Australian Food & Wine (2002); Annual St. Moritz Gourmet Festival, Switzerland (2002) and the Flavours of Asia event at Napa Valley California (2004). His list of accolades includes being named Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Awards (HAPA) 2006/2007. Sam is also a familiar face at the annual American Wine & Food Festival, a charity drive supported by the Puck-Lazaroff Charity Foundation, to which he has been invited as a guest chef for eight consecutive years. In 2005, Sam became the first Singaporean chef to join Singapore Airline's International Culinary Panel of world-renowned chefs. That same year, he made his first appearance on Singapore television, in a Chinese language cooking programme, King of Kitchens. A year later, he was invited to be chef-mentor for a television cooking competition, Star Chefs.
Globalization Of Chinese Food
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Author : Sidney Cheung
language : en
Publisher: Routledge
Release Date : 2012-11-12
Globalization Of Chinese Food written by Sidney Cheung and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-12 with Social Science categories.
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.
Food Culture In China
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Author : Jacqueline Newman
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-08-30
Food Culture In China written by Jacqueline Newman and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-08-30 with Social Science categories.
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.
Chinese Food
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Author : Junru Liu
language : en
Publisher: Cambridge University Press
Release Date : 2011-08-25
Chinese Food written by Junru Liu and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-25 with Cooking categories.
From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health.
Invitation To A Banquet
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Author : Fuchsia Dunlop
language : en
Publisher: Random House
Release Date : 2023-08-31
Invitation To A Banquet written by Fuchsia Dunlop and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-31 with Social Science categories.
WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARD LONGLISTED FOR THE ANDRE SIMON AWARD ‘A brilliant, passionate and spellbinding tour de force’ Claudia Roden The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change. In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland. Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
Origins Of Chinese Cuisine
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Author : Xu Shitao
language : en
Publisher: Asiapac Books Pte Ltd
Release Date :
Origins Of Chinese Cuisine written by Xu Shitao and has been published by Asiapac Books Pte Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Chinese Cooking Made Easy
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Author : Daniel Reid
language : en
Publisher: Tuttle Publishing
Release Date : 2012-02-07
Chinese Cooking Made Easy written by Daniel Reid and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-07 with Cooking categories.
Discover how easy it is to create mouthwatering Chinese cuisine in your own kitchen with this easy-to-follow Chinese cookbook. Chinese cooking is easily prepared as most ingredients can be readily purchased from general food stores, supermarkets and even online! Chinese Cooking Made Easy features a selection of 55 delicious Chinese dishes that are easy to prepare at home, and light and healthy too. Learn to use the wok to cook all kinds of Chinese food: from stir-frying to deep-frying, braising to making sauces, this versatile pan is a staple in Chinese cooking. Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic results every time! Enjoy Northern Chinese classic favorites like: Pot Sticker Dumplings Black Bean Sauce Noodles Five Spice Beijing Spareribs There's also a guide to preparing Taiwanese favorites like: Oyster Omelet Rice Vermicelli Soup with Oysters Diced Chicken with Dried Chilies Chicken Braised in Wine and Sesame (San Bei Ji) Along with these wonderful recipes are dishes that are a source of health for you and your family--fortifying dishes such as: Lingzhi Lean Pork Soup Chicken Stewed with Ginseng and Red Dates Pork Soup with Cordyceps and Fish Maw
Simple Delicious Chinese Recipes
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Author : Ted Alling
language : en
Publisher: Issara Kaavinsupon
Release Date : 2020-03-19
Simple Delicious Chinese Recipes written by Ted Alling and has been published by Issara Kaavinsupon this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-19 with Cooking categories.
People across the globe have been cooking Chinese food, most of which use a Chinese cookbook that gives easy steps to popular dishes that are known in many parts of the world. Wherever there is Chinese cuisine; you are sure to find various recipes of different styles and flavors. The Chinese cuisine is one that is simple and flavorful, and that is what this Chinese cookbook will offer – easy to follow instructions for recipes with big, and bright flavors. Chinese cuisine is so much more than just fried rice and noodles, it offers a diverse mixture of soups, meats, chicken dishes, fish dishes, dumplings, wontons and so much more. This is still so much to explore, and we are excited to explore it all with you. So, grab a copy pf the book today and let’s start exploring!
China To Chinatown
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Author : J.A.G. Roberts
language : en
Publisher: Reaktion Books
Release Date : 2004-07-04
China To Chinatown written by J.A.G. Roberts and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-04 with Political Science categories.
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Chinese Foods And Traditions
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Author : Janina M. Czajkowski
language : en
Publisher:
Release Date : 1971
Chinese Foods And Traditions written by Janina M. Czajkowski and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Cooking, Chinese categories.