Chinese Wine

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Cambridge University Press, Mar 3, 2011 - Cooking - 138 pages
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This illustrated introduction to Chinese wine explores the history of wine production in China, the legends and customs that surround it and its place in China today. Traditionally, Chinese wine and spirits were made from grain, and had three important uses: to perform rituals, to dispel one's worries and to heal. Today, wine is still believed to have a therapeutic benefit, but the Chinese beverage industry has expanded on a large scale and now includes famous brands of beer and, increasingly, vineyards producing red and white wine for global consumption. Chinese Wine is indispensable reading for both wine-lovers and all those with an interest in the transition from traditional to modern Chinese culture.
 

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Contents

Preface
1
Where does wine come from?
14
Chinese Wine and its Most Famous Varieties
24
Chinese Spirits
30
Beer in China
45
A New Force in the World Wine Landscape
57
Wine Rituals and Wine Morality
68
Drinking Games
74
Drinking Styles
87
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About the author (2011)

Zhengping Li is a researcher and writer focussing on China's alcoholic beverage industry and culture.

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