Food Culture in China (Google eBook)

Front Cover
Greenwood Publishing Group, Jan 1, 2004 - Cooking - 230 pages
3 Reviews
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.
  

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Selected pages

Contents

Historical Overview
1
Ingredients
29
Cooking
69
Regional and Provincial Foods
87
Meals
105
Eating Out
129
Special Occasions
153
Diet and Health
181
Glossary
203
Resource Guide
209
Selected Bibliography
215
Index
219
Copyright

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About the author (2004)

JACQUELINE M. NEWMAN is a retired Professor in the Family, Nutrition, and Exercise Department of Queens College, Flushing, New York, and the editor of Flavor and Fortune, a quarterly about the science and art of Chinese food.

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