The Food of China

Front Cover
Yale University Press, 1988 - Cooking - 313 pages
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. The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and interpretation on such topics as the effect of government policy on agricultural innovation; the relation of medical beliefs to appetizing cuisi≠ the recycling of waste products on the farm; the traditional absence of food taboos (including the practicality of eating one's pests, or feeding them to pigs and chickens, instead of poisoning them and the environment); and the key factors in the gourmet quality of Chinese food from the simplest to the most elaborate dishes. Without glossing over the occurrences of famine China's history, Anderson concludes that the full story is one of remarkable success in feeding maximum populations over the millennia. Underpinning this accomplishment, he cites China's traditional stress on food as the basis of the state and as fundamental not only to individual well-being but to the enjoyment of life.
Anderson turns to present-day China in the latter half of the book, describing in rich and enticing detail the regional varieties in Chinese diet, food preparation, and rituals of eating and drinking. These lively, readable chapters as well as those in the first half of The Food of China make it a prime source for anyone--general readers and scholars alike--with an interest in Chinese history or food.
 

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User Review  - pbjwelch - www.librarything.com

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 ... Read full review

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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
Traditional Medical Values of Food
229
Food in Society
244
Dinner at the Ngs
263
Bibliography
279
Index
295
Copyright

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About the author (1988)

E.N. Anderson is professor of anthropology at the University of California, Riverside.

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