Origins Of Chinese Cuisine

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Origins Of Chinese Food Culture 2012 Edition Epub

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Author : Fu Chunjiang
language : en
Publisher: Asiapac Books Pte Ltd
Release Date : 2018-09-18

Origins Of Chinese Food Culture 2012 Edition Epub written by Fu Chunjiang 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 2018-09-18 with Comics & Graphic Novels categories.

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.

Origins Of Chinese Cuisine 2010 Edition Epub

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Author : Xu Shitao
language : en
Publisher: Asiapac Books Pte Ltd
Release Date : 2018-09-03

Origins Of Chinese Cuisine 2010 Edition Epub 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 2018-09-03 with Comics & Graphic Novels categories.

Chinese cuisine is so well-known in the world that even people who know little else about the country and its culture have heard about or tasted Chinese food. Origins of Chinese Cuisine showcases some of the most famous and best-relished dishes. Here you will learn about: * Unique characteristics of each regional cuisine * Fascinating stories behind these selected dishes * Their development into their present-day form * Some of the lavish and singular banquet styles The dishes introduced here, including 'Buddha Jumps Over the Wall' and 'Peking Roast Duck', are some of the most popular among scores of delicious and extraordinary dishes, and this entertaining account will no doubt delight fans of Chinese cuisine.

A History Of Food Culture In China

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Author : Rongguang Zhao
language : en
Publisher: World Scientific
Release Date : 2015-01-01

A History Of Food Culture In China written by Rongguang Zhao and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-01 with Social Science categories.

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

Origins Of Chinese Cuisine

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Author : Shidao Xu
language : en
Publisher: Asiapac Books Pte Ltd
Release Date : 2005-01

Origins Of Chinese Cuisine written by Shidao Xu 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 2005-01 with Cookery, Chinese categories.

Origins Of Chinese Food Culture

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Author :
language : en
Publisher: Asiapac Books Pte, Limited
Release Date : 2003

Origins Of Chinese Food Culture written by and has been published by Asiapac Books Pte, Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with China categories.

Origins Of Chinese Cuisine

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Author :
language : id
Publisher:
Release Date : 2001

Origins Of Chinese Cuisine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cookery, Chinese categories.

History Of Chinese Food And Drink

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Author : Zhi Dao
language : en
Publisher: DeepLogic
Release Date :

History Of Chinese Food And Drink written by Zhi Dao and has been published by DeepLogic this book supported file pdf, txt, epub, kindle and other format this book has been release on with History categories.

The book provides highlights on the key concepts and trends of evolution in History of Chinese Food and Drink, as one of the series of books of “China Classified Histories”.

Chop Suey

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Author : Andrew Coe
language : en
Publisher: Oxford University Press
Release Date : 2009-07-16

Chop Suey written by Andrew Coe and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-16 with History categories.

Andrew Coe's Chop Suey is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine. Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai.

The Land Of The Five Flavors

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Author : Thomas O. Höllmann
language : en
Publisher: Columbia University Press
Release Date : 2013-11-26

The Land Of The Five Flavors written by Thomas O. Höllmann and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-26 with Cooking categories.

Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

Overseas March How The Chinese Cuisine Spread

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Author :
language : en
Publisher: 財團法人中華飲食文化基金會
Release Date : 2011-11-08

Overseas March How The Chinese Cuisine Spread written by and has been published by 財團法人中華飲食文化基金會 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-08 with Cooking categories.

Chinese food culture and culinary art being one of the major world traditions of antiquity, the discussion and publication of its development naturally attract significant attentions around the globe. The papers in this book form an integrated presentation in telling informative stories of how the Chinese cuisine spread overseas, settled in various parts of the world, and where the Chinese cuisine adapt, change, and been adopted into the local foodways. Several chapters discuss how Chinese cooking transformed into a foreign national cuisine as well. It is fitting to consider the present book a new and privileged category of academic work on the study of cuisines and global culinary culture.