The Food of China

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Yale University Press, 1988 - Cooking - 313 pages
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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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Very we'll laid out book I would suggest this for 5 year olds because they need to learn about food not potty words. Thank you!

Contents

Prehistory and the Dawn of History
9
Chou through Han
29
Medieval China
57
Late Imperial China
94
The Climax of Traditional Agriculture
124
Chinese Foodstuffs Today
137
Some Basic Cooking Strategies
182
Regions and Locales
194
Traditional Medical Values of Food
229
Food in Society
244
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About the author (1988)

E. N. Anderson is Professor of Anthropology at the University of California, Riverside. His previous books include The Food of China and Ecologies of the Heart: Emotion, Belief, and the Environment.

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