A History Of Food Culture In China
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Author | : Rongguang Zhao |
Publisher | : World Scientific |
Total Pages | : 125 |
Release | : 2015-01-01 |
Genre | : Social Science |
ISBN | : 1938368282 |
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
Author | : |
Publisher | : World Scientific |
Total Pages | : 125 |
Release | : 2015-07-23 |
Genre | : History |
ISBN | : 1938368274 |
"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."--
Author | : |
Publisher | : Asiapac Books Pte, Limited |
Total Pages | : 0 |
Release | : 2003 |
Genre | : China |
ISBN | : 9789812293183 |
Author | : Kwang-chih Chang |
Publisher | : |
Total Pages | : 429 |
Release | : 1977 |
Genre | : History |
ISBN | : 9780300027594 |
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author | : Yong Chen |
Publisher | : Columbia University Press |
Total Pages | : 325 |
Release | : 2014-11-04 |
Genre | : Social Science |
ISBN | : 0231538162 |
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author | : E. N. Anderson |
Publisher | : Yale University Press |
Total Pages | : 334 |
Release | : 1988-01-01 |
Genre | : Cooking |
ISBN | : 9780300047394 |
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
Author | : Jonathan Clements |
Publisher | : Hodder & Stoughton |
Total Pages | : 404 |
Release | : 2021-02-11 |
Genre | : History |
ISBN | : 1529332435 |
'A galloping journey through thousands of years of Chinese culinary history . . . a timely reminder that the country's modern cuisine is the delicious fruit of a rich, ancient and perhaps surprisingly multicultural tradition' FUCHSIA DUNLOP, SPECTATOR 'A tasty portrait of a nation' SUNDAY TELEGRAPH 'A splendid introduction to the complex history of China' GUARDIAN 'A terrific read . . . Jonathan Clements writes with erudition and humour' DAILY MAIL 'This book is itself a feast, each chapter a sumptuous course' Frederik L. Schodt, author of My Heart Sutra 'Witty and insightful' Derek Sandhaus, author of Drunk in China **************** The history of China - not according to emperors or battles, but according to its food and drink. The Emperor's Feast is the epic story of a nation and a people, told through one of its most fundamental pillars and successful exports: food. Following the journeys of different ingredients, dishes and eating habits over 5,000 years of history, author and presenter Jonathan Clements examines how China's political, cultural and technological evolution and her remarkable entrance onto the world stage have impacted how the Chinese - and the rest of the world - eat, drink and cook. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland. From dim sum to mooncakes to General Tso's chicken, The Emperor's Feast shows us that the story of Chinese food is ultimately the story of a nation: not just the one that history tells us, but also the one that China tells us about itself.
Author | : Ying-shih Yü |
Publisher | : Columbia University Press |
Total Pages | : 427 |
Release | : 2016-09-20 |
Genre | : History |
ISBN | : 0231542011 |
The recipient of the Kluge Prize for lifetime achievement in the humanities and the Tang Prize for "revolutionary research" in Sinology, Ying-shih Yü is a premier scholar of Chinese studies. Chinese History and Culture volumes 1 and 2 bring his extraordinary oeuvre to English-speaking readers. Spanning two thousand years of social, intellectual, and political change, the essays in these volumes investigate two central questions through all aspects of Chinese life: what core values sustained this ancient civilization through centuries of upheaval, and in what ways did these values survive in modern times? From Yü Ying-shih's perspective, the Dao, or the Way, constitutes the inner core of Chinese civilization. His work explores the unique dynamics between Chinese intellectuals' discourse on the Dao, or moral principles for a symbolized ideal world order, and their criticism of contemporary reality throughout Chinese history. Volume 1 of Chinese History and Culture explores how the Dao was reformulated, expanded, defended, and preserved by Chinese intellectuals up to the seventeenth century, guiding them through history's darkest turns. Essays incorporate the evolving conception of the soul and the afterlife in pre- and post-Buddhist China, the significance of eating practices and social etiquette, the move toward greater individualism, the rise of the Neo-Daoist movement, the spread of Confucian ethics, and the growth of merchant culture and capitalism. A true panorama of Chinese culture's continuities and transition, Yü Ying-shih's two-volume Chinese History and Culture gives readers of all backgrounds a unique education in the meaning of Chinese civilization.
Author | : J.A.G. Roberts |
Publisher | : Reaktion Books |
Total Pages | : 260 |
Release | : 2004-07-04 |
Genre | : Political Science |
ISBN | : 1861896182 |
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Author | : Mark Swislocki |
Publisher | : Stanford University Press |
Total Pages | : 321 |
Release | : 2009 |
Genre | : History |
ISBN | : 0804760128 |
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.