Fifteen Lectures On Traditional Chinese Culture PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Fifteen Lectures On Traditional Chinese Culture PDF full book. Access full book title Fifteen Lectures On Traditional Chinese Culture by Peng-cheng Kung. Download full books in PDF and EPUB format.
Author: Peng-cheng Kung
Publisher: World Scientific
ISBN: 9811239770
Category : History
Languages : en
Pages : 549
Get Book Here
Book Description
This book is edited based on a series of lectures on Chinese cultural history delivered at the Peking University in 2004. It stands out with its distinctive methodology and unique stand, and is popular with readers, with 17 reprints for the Chinese edition since 2006.Before the 1980s, traditional culture was often the target of criticisms and put in a negative light in China. After the 1980s, due to the belief that traditional culture can contribute to modernization, people decided to 'take its essence and discard its dregs'. As of today, most books on this theme have been written in accordance with this principle.However, in this book, the author argues that many problems have emerged from the modernization of the Western society, and thus the need for reflection and re-examining. Traditional Chinese culture is a source for comparison and reflection. As such, when we discuss traditional culture nowadays, not only should we excavate its long-hidden meanings, but we should also develop contrastive resources to facilitate our collaborative development in future.The discussions in this book adopt a vertical structure that begins with how Chinese define a human, followed by topics on the human body, Qi, food, male and female, home and state, the relationship between heaven and human beings, ritual systems, historical consciousness, thinking patterns, the art of expressing sentiments, commitments to the politics of virtues and achievements, and cultural practices. In every chapter, there is also a horizontal method of comparison on Chinese, Western and Indian cultures, to foreground the particularities and advantages of the Chinese culture.Apart from elaborating on the major characteristics of traditional Chinese culture, there is also a discussion on how the modern disdain for and misunderstandings of the traditional culture originated from the West. The author also elaborates on Montesquieu's views of China and the various misconceptions and misunderstandings of the traditional Chinese legal systems. Finally, it ends with the author's thoughts on the revitalization of the Chinese civilization.
Author: Kwang-chih Chang
Publisher:
ISBN: 9780300027594
Category : History
Languages : en
Pages : 429
Get Book Here
Book Description
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author:
Publisher: LONG RIVER PRESS
ISBN: 9781592650491
Category : Cookery, Chinese
Languages : en
Pages : 252
Get Book Here
Book Description
Author: Junru Liu
Publisher: Cambridge University Press
ISBN: 0521186749
Category : Cooking
Languages : en
Pages : 155
Get Book Here
Book 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.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
Get Book Here
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
Get Book Here
Book Description
Author: J.A.G. Roberts
Publisher: Reaktion Books
ISBN: 1861896182
Category : Political Science
Languages : en
Pages : 260
Get Book Here
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: Qian Guo
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 273
Get Book Here
Book Description
Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food. Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to holiday specialties. In addition to discovering China's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China's culinary history, and a glossary of key food- and dining-related terms. Sun Yat-sen, the founding father of modern China, asserted that China's food culture was the most advanced and sophisticated in the world, despite the country lagging the West in science, industry, and civic engagement. Today, many people outside China immediately envision iconic dishes like fried rice, egg rolls, or sweet and sour pork when they think of Chinese food. But China has a much richer and more diverse set of culinary traditions. China's food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across this large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.
Author: Rongguang Zhao
Publisher: World Scientific
ISBN: 1938368282
Category : Social Science
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.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
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: H. T. Huang
Publisher: Cambridge University Press
ISBN: 9780521652704
Category : Fermentation
Languages : en
Pages : 788
Get Book Here
Book Description
