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!


Prehistory and the Dawn of History
Chou through Han
Medieval China
Late Imperial China
The Climax of Traditional Agriculture
Chinese Foodstuffs Today
Some Basic Cooking Strategies
Regions and Locales
Traditional Medical Values of Food
Food in Society

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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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