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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.
- Sales Rank: #3098877 in Books
- Brand: Brand: CRC Press
- Published on: 1990-11-12
- Original language: English
- Number of items: 1
- Dimensions: 10.32" h x 1.30" w x 7.85" l, 2.95 pounds
- Binding: Hardcover
- 600 pages
- Used Book in Good Condition
Review
"Impressive...This book is one that will serve repeatedly as a source of knowledge and a guide to available literature." -Appetite
Most helpful customer reviews
5 of 6 people found the following review helpful.
Dense as granite, but solidly reliable
By Patrick E. Hansen
This is one of the few books that give actual hard information on the cuisine in China. Since it is not a cookbook, it does not intend to adapt local cookery to a more international audience, but rather documents the cultural and historical significance of larger elements of Chinese cuisine. It also is helpful in identifying the movements and migrations of products throughout Asia, which is quite helpful for serious scholars of Asian cuisines in general.
It's dense as a block of igneous rock, and certainly not for everyone, but definitely a good buy if you take the cuisine seriously.
My only complaint aside from the density is that a good amount of the data is out of date, from the early teens to the late thirties, which misses the PRC's reign almost entirely. It feels like a snapshot in time before the cuisine was heavily damaged by cultural bleaching.
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