The Food of China

Front Cover
Yale University Press, Jan 1, 1988 - History - 263 pages
2 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 and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest times.

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Review: The Food of China

User Review  - Raymond Djaya - Goodreads

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 Read full review

Review: The Food of China

User Review  - Poon - Goodreads

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 ... Read full review

About the author (1988)

E. N. Anderson is Professor of Anthropology at the University of California, Riverside.

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