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Summary:

Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food. Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to holiday specialties. In addition to discovering China's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China's culinary history, and a glossary of key food- and dining-related terms. Sun Yat-sen, the founding father of modern China, asserted that China's food culture was the most advanced and sophisticated in the world, despite the country lagging the West in science, industry, and civic engagement. Today, many people outside China immediately envision iconic dishes like fried rice, egg rolls, or sweet and sour pork when they think of Chinese food. But China has a much richer and more diverse set of culinary traditions. China's food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across this large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.

Table of Contents:

• Introduction
• Chronology
• Food history
• Influential ingredients
• Appetizers and side dishes
• Main dishes
• Desserts
• Beverages
• Holidays and special occasions
• Street food and snacks
• Dining out
• Food issues and dietary concerns
• Glossary.

Author/Creator:

Guo, Qian (Geography teacher) , author

Languages:

English

Language Notes:

Item content: English

Main Work:

Food cultures of China: recipes, customs, and issues [by Guo, Q.]

Other Related Resources:

Print version: Food cultures of China [by Guo, Q.] (Santa Barbara, California : Greenwood, 2023 — ISBN 9781440877827; LCCN 2022062281)

Related Series:

Global kitchen

Subjects:

Food habits — China

Cooking, Chinese

China — Social life and customs

General Notes:

Includes bibliographical references and index.
Description based on: Online resource; title from digital title page (viewed on March 11, 2024).

Physical Description:

1 online resource (xxx, 237 pages).

Call Numbers:

GT2853.C6 G868 2023eb

ISBNs:

9781440877834 (electronic book)
1440877831 (electronic book)
9798216171515 (electronic book)
9781440877827 (hardcover) [Invalid]

Library of Congress Control Numbers:

2022062282

OCLC Numbers:

1371652704