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The Food of China
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The Food of China

4.1 of 5 stars 4.10  ·  rating details  ·  10 ratings  ·  3 reviews
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
Title: The Food of China
Author: Anderson, Eugene N.
Publisher: Yale Univ Pr
Publication Date: 1990/09/10
Number of Pages:
Binding Type: PAPERBACK
Library of Congress: BL 99708372
Paperback, 330 pages
Published September 10th 1990 by Yale University Press (first published September 10th 1988)
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This is not a cookbook, nor is it one of those armchair cookbooks, but rather a scholarly journal through the story of food in China from the first known agriculture (millet, in the north, approx. 6500-6000 BCE) to the appearance of rice (in the Yangtze Delta approx. 5000 BCE) through the discoveries and cultivation of the other most important well as seafood, animals, and as the Chinese themselves say, anything and everything the Chinese have ever found edible. And not only does it c...more
A very interesting and entertaining book tracing back Chinese history through food. It does not only show you the information about the subject but also picture us the way Chinese people ate in the old days. My favorite part is about food in Han dynasty when the author vividly described the way Han people preparing their food through the ancient Han carved stone plaques.
Raymond Djaya
This book really mentioned how cultured China is.
Eventhough in food, China still has their own way ( ingridients, cooking methods, the way to eat) to become something authentic and original then others.. :DD
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