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.
 

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List of Tables
13
Bibliographic Note
13
FOOD IN CHINESE THOUGHT AND CULTURE
13
2
35
3
63
ROOTS AND TUBERS
99
OTHER CULTIVATED VEGETABLES
133
SEAWEEDS AND OTHER ALGAE
179
Additional Fruits from Tropical Asia
232
Some Introductions from the Near East Europe or Africa
241
Fruits from the New World
254
FLESH AND FOWL
293
FISH TURTLES AND TORTOISES
337
EGGS
361
SPICES AND FLAVORINGS
369
Autorių teisės

FRUITS
191

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