Origins Of Chinese Cuisine

Author by : Xu Shitao
Languange : en
Publisher by : Asiapac Books Pte Ltd
Format Available : PDF, ePub, Mobi
Total Read : 88
Total Download : 988
File Size : 49,9 Mb
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Origins Of Chinese Cuisine

Author by : Shidao Xu
Languange : en
Publisher by : Asiapac Books Pte Ltd
Format Available : PDF, ePub, Mobi
Total Read : 44
Total Download : 651
File Size : 55,5 Mb
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Origins Of Chinese Food Culture 2012 Edition Epub

Author by : Fu Chunjiang
Languange : en
Publisher by : Asiapac Books Pte Ltd
Format Available : PDF, ePub, Mobi
Total Read : 88
Total Download : 303
File Size : 42,5 Mb
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Description : Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.


Origins Of Chinese Food Culture

Author by : Yao Hong Qiu
Languange : en
Publisher by : Asiapac
Format Available : PDF, ePub, Mobi
Total Read : 42
Total Download : 126
File Size : 53,5 Mb
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Chop Suey

Author by : Andrew Coe
Languange : en
Publisher by : Oxford University Press
Format Available : PDF, ePub, Mobi
Total Read : 37
Total Download : 100
File Size : 48,5 Mb
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Description : In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.


Chinese Food

Author by : Junru Liu
Languange : en
Publisher by : Cambridge University Press
Format Available : PDF, ePub, Mobi
Total Read : 59
Total Download : 992
File Size : 55,6 Mb
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Description : From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health.


The Healing Cuisine Of China

Author by : Zhuo Zhao
Languange : en
Publisher by : Inner Traditions / Bear & Co
Format Available : PDF, ePub, Mobi
Total Read : 81
Total Download : 822
File Size : 49,5 Mb
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Description : This collection not only offers more than 300 authentic Chinese recipes for curing specific ailments and for promoting happiness and vitality, but also explains the theories behind traditional Chinese beliefs about health and diet and reconciles these with contemporary Western medical knowledge.


The Global Diaspora Of Chinese Cuisine

Author by : Kirk Alan Francis
Languange : en
Publisher by :
Format Available : PDF, ePub, Mobi
Total Read : 90
Total Download : 528
File Size : 48,7 Mb
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Food In China

Author by : Frederick J. Simoons
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 79
Total Download : 567
File Size : 55,6 Mb
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Description : 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.


Indian Chinese Cooking From The Himalayan Rim

Author by : Copeland Marks
Languange : en
Publisher by : Rowman & Littlefield
Format Available : PDF, ePub, Mobi
Total Read : 55
Total Download : 661
File Size : 53,9 Mb
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Description : On his latest adventure, the ‘Indian Jones of the culinary world’ journeys through the kitchens of East Asia, including the cuisines of Calcutta, Kashmir, and Sikkim. As always, Copeland Marks documents more than just the recipes of these areas, but also fascinating historical facts and personal tales about their origins. A unique food-and-travel-guide, Indian & Chinese Cooking from the Himalayan Rim features over 200 authentic recipes for the adventurous cook. When exploring a land’s cuisine, Copeland Marks’ trademark method is to immerse himself in the culture, spending months cooking with its best chefs, professional cooks, and home cooks. The result: another authentic and appetizing addition to his highly praised series of cookbooks.