Author: Dongyu Qu
Publisher: World Scientific
ISBN: 9814470414
Category : Cooking
Languages : en
Pages : 435
Book Description
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato.Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions. Through the years, different regions have developed different cooking methods for this highly versatile vegetable. With increasing concerns over the ills of Western processed food, for example, French fries, potato dishes prepared in the Chinese way have the advantage of being healthy and diverse. This book serves to provide detailed instructions for their many methods of preparation.With 2008 declared as the United Nations International Year of the Potato, the release of this book is timely, as it encourages healthy and more varied consumption of the crop, thus advancing the potato industry forward.
How The Chinese Eat Potatoes
How the Chinese Eat Potatoes (Chinese Version)
Author:
Publisher: World Scientific Publishing Company
ISBN: 9789812839862
Category :
Languages : en
Pages :
Book Description
Publisher: World Scientific Publishing Company
ISBN: 9789812839862
Category :
Languages : en
Pages :
Book Description
How the Chinese Eat Potatoes
Author: Dongyu Qu
Publisher: World Scientific
ISBN: 9812832920
Category : Cooking
Languages : en
Pages : 435
Book Description
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato.Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions. Through the years, different regions have developed different cooking methods for this highly versatile vegetable. With increasing concerns over the ills of Western processed food, for example, French fries, potato dishes prepared in the Chinese way have the advantage of being healthy and diverse. This book serves to provide detailed instructions for their many methods of preparation.With 2008 declared as the United Nations International Year of the Potato, the release of this book is timely, as it encourages healthy and more varied consumption of the crop, thus advancing the potato industry forward.
Publisher: World Scientific
ISBN: 9812832920
Category : Cooking
Languages : en
Pages : 435
Book Description
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato.Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions. Through the years, different regions have developed different cooking methods for this highly versatile vegetable. With increasing concerns over the ills of Western processed food, for example, French fries, potato dishes prepared in the Chinese way have the advantage of being healthy and diverse. This book serves to provide detailed instructions for their many methods of preparation.With 2008 declared as the United Nations International Year of the Potato, the release of this book is timely, as it encourages healthy and more varied consumption of the crop, thus advancing the potato industry forward.
Potato
Author: Rebecca Earle
Publisher: Bloomsbury Academic
ISBN: 1501344315
Category : Social Science
Languages : en
Pages : 145
Book Description
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Baked potatoes, Bombay potatoes, pommes frites . . . everyone eats potatoes, but what do they mean? To the United Nations they mean global food security (potatoes are the world's fourth most important food crop). To 18th-century philosophers they promised happiness. Nutritionists warn that too many increase your risk of hypertension. For the poet Seamus Heaney they conjured up both his mother and the 19th-century Irish famine. What stories lie behind the ordinary potato? The potato is entangled with the birth of the liberal state and the idea that individuals, rather than communities, should form the building blocks of society. Potatoes also speak about family, and our quest for communion with the universe. Thinking about potatoes turns out to be a good way of thinking about some of the important tensions in our world. Object Lessons is published in partnership with an essay series in The Atlantic.
Publisher: Bloomsbury Academic
ISBN: 1501344315
Category : Social Science
Languages : en
Pages : 145
Book Description
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Baked potatoes, Bombay potatoes, pommes frites . . . everyone eats potatoes, but what do they mean? To the United Nations they mean global food security (potatoes are the world's fourth most important food crop). To 18th-century philosophers they promised happiness. Nutritionists warn that too many increase your risk of hypertension. For the poet Seamus Heaney they conjured up both his mother and the 19th-century Irish famine. What stories lie behind the ordinary potato? The potato is entangled with the birth of the liberal state and the idea that individuals, rather than communities, should form the building blocks of society. Potatoes also speak about family, and our quest for communion with the universe. Thinking about potatoes turns out to be a good way of thinking about some of the important tensions in our world. Object Lessons is published in partnership with an essay series in The Atlantic.
Potatoes
Author: Douglas E. Horton
Publisher: International Potato Center
ISBN: 9780813371979
Category : Business & Economics
Languages : en
Pages : 260
Book Description
This book summarizes the principles of potato production, distribution, and use and uses findings to propose planning for agricultural research and development for crop improvement programmes.
Publisher: International Potato Center
ISBN: 9780813371979
Category : Business & Economics
Languages : en
Pages : 260
Book Description
This book summarizes the principles of potato production, distribution, and use and uses findings to propose planning for agricultural research and development for crop improvement programmes.
China
Author: Harry Alverson Franck
Publisher:
ISBN:
Category : China
Languages : en
Pages : 264
Book Description
Publisher:
ISBN:
Category : China
Languages : en
Pages : 264
Book Description
The Chinese Family, with Special Relation to Industry
Author: Holmes Beckwith
Publisher:
ISBN:
Category : Families
Languages : en
Pages : 396
Book Description
Publisher:
ISBN:
Category : Families
Languages : en
Pages : 396
Book Description
Food in Chinese Culture
Author: Kwang-chih Chang
Publisher:
ISBN: 9780300027594
Category : History
Languages : en
Pages : 429
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
Publisher:
ISBN: 9780300027594
Category : History
Languages : en
Pages : 429
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
Feeding the People
Author: Rebecca Earle
Publisher: Cambridge University Press
ISBN: 1108484069
Category : Business & Economics
Languages : en
Pages : 321
Book Description
Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
Publisher: Cambridge University Press
ISBN: 1108484069
Category : Business & Economics
Languages : en
Pages : 321
Book Description
Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
Why We Eat what We Eat
Author: Raymond A. Sokolov
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 264
Book Description
Who is the most important figure in the history of food? Not a chef but an explorer - Christopher Columbus - whose journeys set in motion a transoceanic migration of ingredients and ideas that are still transforming food cultures around the world. Before 1492, Europe had no tomatoes, potatoes, chocolate, green beans or peppers. Today's "classic" Italian cuisine, featuring pasta with tomato sauce, simply did not exist. On the other side of the ocean, fifteenth-century Mexico had no dairy products and no beef, pork or lamb dishes; the Aztecs were eating worms and grasshoppers instead of the cheese quesadillas and chicken tacos that we regard as "traditional" Mexican food today. In this lively and informative history of the world as seen from a gourment's table, Sokolov explains how all of us - Europeans, Americans and Asians - came to eat what we eat today.
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 264
Book Description
Who is the most important figure in the history of food? Not a chef but an explorer - Christopher Columbus - whose journeys set in motion a transoceanic migration of ingredients and ideas that are still transforming food cultures around the world. Before 1492, Europe had no tomatoes, potatoes, chocolate, green beans or peppers. Today's "classic" Italian cuisine, featuring pasta with tomato sauce, simply did not exist. On the other side of the ocean, fifteenth-century Mexico had no dairy products and no beef, pork or lamb dishes; the Aztecs were eating worms and grasshoppers instead of the cheese quesadillas and chicken tacos that we regard as "traditional" Mexican food today. In this lively and informative history of the world as seen from a gourment's table, Sokolov explains how all of us - Europeans, Americans and Asians - came to eat what we eat today.