Food in China: A Cultural and Historical Inquiry

Priekinis viršelis
CRC Press, 1990-11-12 - 600 psl.
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.
 

Turinys

List of Illustrations XV
13
Preface xxi
13
INTRODUCTION 1
13
MAJOR REGIONAL CUISINES OF CHINA
43
CEREALS AND PULSES
63
Carrot and Turnip
108
Great Burdock Kudzu and Others
116
Root Crops of American Origin
122
FRUITS
191
Additional Fruits from Tropical Asia
232
Some Introductions from the Near East Europe or Africa
241
Fruits from the New World
254
EDIBLE NUTS NUTLIKE FRUITS AND SEEDS
267
FLESH AND FOWL
293
FISH TURTLES AND TORTOISES
337
EGGS
361

OTHER CULTIVATED VEGETABLES
133
Spinach Beet and Swiss Chard
144
SEAWEEDS AND OTHER ALGAE
179
SPICES AND FLAVORINGS
369
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