Food in China: A Cultural and Historical Inquiry

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CRC Press, 2014-03-18 - 596 psl.
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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
 

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INTRODUCTION
1
1 FOOD IN CHINESE THOUGHT AND CULTURE
13
2 MAJOR REGIONAL CUISINES OF CHINA
43
FOODS UTILIZED
61
3 CEREALS AND PULSES
63
4 ROOTS AND TUBERS
99
5 OTHER CULTIVATED VEGETABLES
133
6 SEAWEEDS AND OTHER ALGAE
179
9 FLESH AND FOWL
293
10 FISH TURTLES AND TORTOISES
337
11 EGGS
361
12 SPICES AND FLAVORINGS
369
13 FOUR CHINESE DELICACIES
427
14 BEVERAGES INCLUDING DAIRY PRODUCTS
439
15 NOTES ON FOOD IN NUTRITION AND HEALTH IN TRADITIONAL CHINA
469
16 CONCLUSION
513

7 FRUITS
191
8 EDIBLE NUTS NUTLIKE FRUITS AND SEEDS
267
REFERENCES
517
Autorių teisės

Kiti leidimai - Peržiūrėti viską

Food in China– A Cultural and Historical Inquiry
Frederick J. Simoons
Ribota peržiūra - 1990
Food in China– A Cultural and Historical Inquiry
Frederick J. Simoons
Peržiūra negalima - 1991

Pagrindiniai terminai ir frazės

ancient Anderson and M. L. bamboo bean Bretschneider Buddhist calcium Canton Cantonese century A.D. cereals chicken Chinese cinnamon common commonly consumed cooking crop cuisine cultivated dairy dietary dishes domesticated dried duck E. H. Wilson E. N. Anderson early eaten eating edible eggs F. P. Smith fish flavor flesh fruit Fukien ginger ginseng Han Chinese Herklots Hong Kong I. H. Burkill important India intake Japan jujube K. C. Chang Kwangtung Laufer Leung litchi maize meat medicinal milk millet nests North nutritional nuts P. L. Simmonds Peking People’s Republic pepper percent persimmon plant pork protein Province region riboflavin rice salt sauce Schafer seaweed seed soup sources South China Southeast Asia soy sauce soybean species spices star anise sugar sweet potatoes Szechwan T’ang taro traditional China tree turtle vegetables vegetarian vitamin Watt Western wild wine Wittwer Y. K. Martin Yangtze Yunnan Zeven

Bibliografinė informacija

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PavadinimasFood in China– A Cultural and Historical Inquiry
AutoriusFrederick J. Simoons
LeidėjasCRC Press, 2014
ISBN148225932X, 9781482259322
Ilgis596 psl.
  
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