Food Of China
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The Food of China
Author | : E. N. Anderson |
Publsiher | : Yale University Press |
Total Pages | : 334 |
Release | : 1988-01-01 |
Genre | : Cooking |
ISBN | : 0300047398 |
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Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
Food of China
Author | : Deh-Ta Hsiung,Nina Simonds |
Publsiher | : Allen & Unwin |
Total Pages | : 304 |
Release | : 2005 |
Genre | : Cooking |
ISBN | : 1740454634 |
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A real taste of a country that has one of the worl
Classic Food of China
Author | : Yan-kit So |
Publsiher | : Trafalgar Square Publishing |
Total Pages | : 0 |
Release | : 1997-04 |
Genre | : Chinese |
ISBN | : 0333569075 |
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A History Of Food Culture In China
Author | : Rongguang Zhao,Gangliu Wang,Aimee Yiran Wang |
Publsiher | : World Scientific |
Total Pages | : 125 |
Release | : 2015-01-01 |
Genre | : Social Science |
ISBN | : 9781938368288 |
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Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
The Real Food of China
Author | : Leanne Kitchen,Antony Suvalko |
Publsiher | : Hardie Grant |
Total Pages | : 0 |
Release | : 2015-03-03 |
Genre | : Cooking |
ISBN | : 1742705308 |
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The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world. This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Food Plants of China
Author | : Shiu-ying Hu |
Publsiher | : Chinese University Press |
Total Pages | : 940 |
Release | : 2005 |
Genre | : Nature |
ISBN | : 9629962292 |
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The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
The China Study Revised and Expanded Edition
Author | : T. Colin Campbell,Thomas M. Campbell, II |
Publsiher | : BenBella Books, Inc. |
Total Pages | : 496 |
Release | : 2016-12-27 |
Genre | : Health & Fitness |
ISBN | : 9781942952909 |
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The revised and expanded edition of the bestseller that changed millions of lives The science is clear. The results are unmistakable. You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet. More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined with findings in Colin's laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet. In 2005, Colin and his son Tom, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written. Featuring brand new content, this heavily expanded edition of Colin and Tom's groundbreaking book includes the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients stand to benefit from a surging interest in plant-based nutrition. The China Study—Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.
Food of China
Author | : Kenneth Law,Lee Cheng Meng |
Publsiher | : Tuttle Publishing |
Total Pages | : 114 |
Release | : 2015-11-03 |
Genre | : Cooking |
ISBN | : 9781462916368 |
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The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.