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Author:
Publisher: World Scientific
ISBN: 1938368274
Category : History
Languages : en
Pages : 125
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Book Description
"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: World Scientific
ISBN: 1938368274
Category : History
Languages : en
Pages : 125
Get Book Here
Book Description
"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: Rongguang Zhao
Publisher: World Scientific
ISBN: 1938368282
Category : Social Science
Languages : en
Pages : 125
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Book Description
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: E. N. Anderson
Publisher: Yale University Press
ISBN: 9780300047394
Category : Cooking
Languages : en
Pages : 334
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Book Description
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: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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Book Description
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:
Publisher: Asiapac Books Pte, Limited
ISBN: 9789812293183
Category : China
Languages : en
Pages : 0
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Book Description
Author: J.A.G. Roberts
Publisher: Reaktion Books
ISBN: 1861896182
Category : Political Science
Languages : en
Pages : 260
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Book Description
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: Brian R. Dott
Publisher: Columbia University Press
ISBN: 0231551304
Category : Cooking
Languages : en
Pages : 186
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Book Description
Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Author: Mark Swislocki
Publisher: Stanford University Press
ISBN: 0804760128
Category : History
Languages : en
Pages : 321
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Book Description
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.
Author: Joseph P. McDermott
Publisher: Hong Kong University Press
ISBN: 9622097812
Category : History
Languages : en
Pages : 311
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Book Description
In this learned, yet readable, book, Joseph McDermott introduces the history of the book in China in the late imperial period from 1000 to 1800. He assumes little knowledge of Chinese history or culture and compares the Chinese experience with books with that of other civilizations, particularly the European. Yet he deals with a wide range of issues in the history of the book in China and presents novel analyses of the changes in Chinese woodblock bookmaking over these centuries. He presents a new view of when the printed book replaced the manuscript and what drove that substitution. He explores the distribution and marketing structure of books, and writes fascinatingly on the history of book collecting and about access to private and government book collections. In drawing on a great deal of Chinese, Japanese, and Western research this book provides a broad account of the way Chinese books were printed, distributed, and consumed by literati and scholars, mainly in the lower Yangzi delta, the cultural center of China during these centuries. It introduces interesting personalities, ranging from wily book collectors to an indigent shoe-repairman collector. And, it discusses the obstacles to the formation of a truly national printed culture for both the well-educated and the struggling reader in recent times. This broad and comprehensive account of the development of printed Chinese culture from 1000 to 1800 is written for anyone interested in the history of the book. It also offers important new insights into book culture and its place in society for the student of Chinese history and culture. 'A brilliant piece of synthetic research as well as a delightful read, it offers a history of the Chinese book to the eighteenth century that is without equal.' - Timothy Brook, University of British Columbia 'Writers, scribes, engravers, printers, binders, publishers, distributors, dealers, literati, scholars, librarians, collectors, voracious readers — the full gamut of a vibrant book culture in China over one thousand years — are examined with eloquence and perception by Joseph McDermott in The Social History of the Book. His lively exploration will be of consuming interest to bibliophiles of every persuasion.' - Nicholas A. Basbanes, author of A Gentle Madness, Patience and Fortitude, A Splendor of Letters, and Every Book Its Reader Joseph McDermott is presently Fellow of St John’s College, Cambridge, and University Lecturer in Chinese at Cambridge University. He has published widely on Chinese social and economic history, most recently on the economy of the Song (or, Sung) dynasty for the Cambridge History of China. He has edited State and Court Ritual in China and Art and Power in East Asia.
Author: Haiming Liu
Publisher: Rutgers University Press
ISBN: 0813574773
Category : Cooking
Languages : en
Pages : 219
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Book Description
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher
