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The Food of China
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The Food of China

4.4  ·  Rating details ·  20 Ratings  ·  5 Reviews
To feed a quarter of the world’s population on only seven percent of the world’s cultivated land and at the same time to have developed a renowned cuisine is perhaps the most exemplary achievement of the Chinese people.  What accounts for their success?  And what can be learned from it in this age of widespread hunger?
E.N. Anderson’s comprehensive, entertaining historical
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Paperback, 330 pages
Published September 10th 1990 by Yale University Press (first published September 10th 1988)
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Patricia
Jan 18, 2009 rated it it was amazing
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 crops...as 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
Poon
Jun 13, 2008 rated it really liked it
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
Jan 24, 2013 rated it it was amazing
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
Samiie
Apr 03, 2016 rated it it was amazing
good
Zhun Gu
Nov 30, 2016 rated it really liked it
behind the food, it is the wisdom of Chinese culture.
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