Food in China: A Cultural and Historical Inquiry

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CRC Press, Mar 18, 2014 - Technology & Engineering - 600 pages
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This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China.
 

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Contents

INTRODUCTION
1
1 FOOD IN CHINESE THOUGHT AND CULTURE
13
2 MAJOR REGIONAL CUISINES OF CHINA
43
FOODS UTILIZED
61
3 CEREALS AND PULSES
63
4 ROOTS AND TUBERS
99
5 OTHER CULTIVATED VEGETABLES
133
6 SEAWEEDS AND OTHER ALGAE
179
9 FLESH AND FOWL
293
10 FISH TURTLES AND TORTOISES
337
11 EGGS
361
12 SPICES AND FLAVORINGS
369
13 FOUR CHINESE DELICACIES
427
14 BEVERAGES INCLUDING DAIRY PRODUCTS
439
15 NOTES ON FOOD IN NUTRITION AND HEALTH IN TRADITIONAL CHINA
469
16 CONCLUSION
513

7 FRUITS
191
8 EDIBLE NUTS NUTLIKE FRUITS AND SEEDS
267

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