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Author: Bruce Clifford Ross-Larson
Publisher: World Bank Publications
ISBN: 9780821340462
Category : History
Languages : en
Pages : 58
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Book Description
China is the fastest-growing economy in the world, with per capita incomes more than quadrupling since 1978, achieving in two generations what took other countries centuries. Although swift growth and structural change have resolved many problems, they also have created new challenges - employment insecurity, growing inequality, stubborn poverty, mounting environmental pressures, rising costs of food self-sufficiency, and periods of macroeconomic instability stemming from incomplete reforms. 'At China's Table - Food Security Options' focuses on how China will avoid national chronic food insecurity. The report evaluates solutions such as food storage and other alternatives for addressing the problems of transitory food insecurity from drought or other seasonal calamity. It discusses national food security constraints and the investments required to maintain total factor productivity of 1.0 percent per year. The study also models and projects food supply and demand for 2020.
Author: Bruce Clifford Ross-Larson
Publisher: World Bank Publications
ISBN: 9780821340462
Category : History
Languages : en
Pages : 58
Get Book Here
Book Description
China is the fastest-growing economy in the world, with per capita incomes more than quadrupling since 1978, achieving in two generations what took other countries centuries. Although swift growth and structural change have resolved many problems, they also have created new challenges - employment insecurity, growing inequality, stubborn poverty, mounting environmental pressures, rising costs of food self-sufficiency, and periods of macroeconomic instability stemming from incomplete reforms. 'At China's Table - Food Security Options' focuses on how China will avoid national chronic food insecurity. The report evaluates solutions such as food storage and other alternatives for addressing the problems of transitory food insecurity from drought or other seasonal calamity. It discusses national food security constraints and the investments required to maintain total factor productivity of 1.0 percent per year. The study also models and projects food supply and demand for 2020.
Author: Carolyn Phillips
Publisher: W. W. Norton & Company
ISBN: 1324002468
Category : Biography & Autobiography
Languages : en
Pages : 282
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Book Description
Finalist for the 2022 IACP Award in Literary or Historical Food Writing KCRW Best Culinary books of 2021 WBUR Here & Now Favorite Cookbooks of 2021 Part memoir of life in Taiwan, part love story—a beautifully told account of China’s brilliant cuisines…with recipes. At the Chinese Table describes in vivid detail how, during the 1970s and ’80s, celebrated cookbook writer and illustrator Carolyn Phillips crosses China’s endless cultural and linguistic chasms and falls in love. During her second year in Taipei, she meets scholar and epicurean J. H. Huang, who nourishes her intellectually over luscious meals from every part of China. And then, before she knows it, Carolyn finds herself the unwelcome candidate for eldest daughter-in-law in a traditional Chinese family. This warm, refreshingly candid memoir is a coming-of-age story set against a background of the Chinese diaspora and a family whose ancestry is intricately intertwined with that of their native land. Carolyn’s reticent father-in-law—a World War II fighter pilot and hero—eventually embraces her presence by showing her how to re-create centuries-old Hakka dishes from family recipes. In the meantime, she brushes up on the classic cuisines of the North in an attempt to win over J. H.’s imperious mother, whose father had been a warlord’s lieutenant. Fortunately for J. H. and Carolyn, the tense early days of their relationship blossom into another kind of cultural and historical education as Carolyn masters both the language and many of China’s extraordinary cuisines. With illustrations and twenty-two recipes, At the Chinese Table is a culinary adventure like no other that captures the diversity of China’s cuisines, from the pen of a world-class scholar and gourmet.
Author: Ines Heugel
Publisher: Rizzoli International Publications
ISBN: 9780789320483
Category : House & Home
Languages : en
Pages : 178
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Book Description
Discover the art of setting a beautiful and inviting table with this inspirational guide to using classic and vintage table settings for contemporary living. Anyone who enjoys entertaining is sure to be inspired by these objects of charm and history, which bring elegance and finesse to any table. Among the list of items profiled in the book are numerous types of plates, stemware, flatware, as well as serving platters, soup tureens, serving trays, chafing dishes, egg cups, napkin holders and more. Inès Heugel delves into the history behind each item, expounding on craftsmanship, popular designs and proper uses. Christian Sarramon's atmospheric photographs show each piece in a contemporary setting, and delightful reproductions of vintage engravings and lithographs adorn the margins, giving the book the feel of an old-time almanac. This is a perfect gift and an ideal addition to your own collection.
Author: Yi Zeng
Publisher: Univ of Wisconsin Press
ISBN: 9780299126346
Category : History
Languages : en
Pages : 228
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Book Description
Based on the author's doctoral dissertation (submitted to Brussels Free U. in March 1986) and subsequent research, presents an overview of the demographic profile of families in China, discusses the construction and validation of a general family status life table model (which is an extension of Bongaarts' nuclear family model), and deals with the application of the model and presents new findings concerning family dynamics in China. Paper edition (unseen), $15.95. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Carolyn Phillips
Publisher: Ten Speed Press
ISBN: 1607749831
Category : Cooking
Languages : en
Pages : 530
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Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
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: Richard J. Smith
Publisher: Routledge
ISBN: 1136209220
Category : History
Languages : en
Pages : 288
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Book Description
From the founding of the Qin dynasty in 221 BCE to the present, the Chinese have been preoccupied with the notion of ordering their world. Efforts to create and maintain order are expressed not only in China’s bureaucratic institutions and methods of social and economic organization but also in Chinese philosophy, religious and secular ritual, and comprehensive systems of classifying all natural and supernatural phenomena. Mapping China and Managing the World focuses on Chinese constructions of order (zhi) and examines the most important ways in which elites in late imperial China sought to order their vast and variegated world. This book begins by exploring the role of ancient texts and maps as the two prominent symbolic devices that the Chinese used to construct cultural meaning, and looks at how changing conceptions of ‘the world’ shaped Chinese cartography, whilst both shifting and enduring cartographic practices affected how the Chinese regarded the wider world. Richard J. Smith goes on to examine the significance of ritual in overcoming disorder, and by focusing on the importance of divination shows how Chinese at all levels of society sought to manage the future, as well as the past and the present. Finally, the book concludes by emphasizing the enduring relevance of the Yijing (Classic of Changes) in Chinese intellectual and cultural life as well as its place in the history of Sino-foreign interactions. Bringing together a selection of essays by Richard J. Smith, one of the foremost scholars of Chinese intellectual and cultural history, this book will be welcomed by Chinese and East Asian historians, as well as those interested more broadly in the culture of China and East Asia.
Author: Buwei Yang Chao
Publisher: Echo Point Books & Media, LLC
ISBN:
Category : Cooking
Languages : en
Pages : 402
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Book Description
The Beloved Classic is Back in Print! A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic "Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.'" -Michael Field, New York Review of Books "Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it". -The New York Times "The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. How To Cook and Eat In Chinese is the real deal." -Amazon Review How to Cook and Eat in Chinese is "more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama." -Janet Theophano, author Eat My Words "Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook." -Amazon Review "There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" -Pearl S. Buck
Author: Hsiao-tung Fei
Publisher: University of Chicago Press
ISBN: 0226239578
Category : History
Languages : en
Pages : 296
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Book Description
These seven essays on the structure of Chinese society are based on articles contributed by Fei to Chinese newspapers in 1947 and 1948. Six case histories from a study of the gentry by Yung-teh Chow are appended. "The chief interest and charm of this book lie in the fact that it is not directed to the Western reader; these were studies written in Chinese, by an erudite Chinese, for a Chinese public. . . . Mrs. Redfield is to be complimented for her own careful research in preparing this translation for a non-Chinese public."—Robert F. Spencer, American Anthropologist
Author: Jing Huang
Publisher: Cambridge University Press
ISBN: 9780521622844
Category : Political Science
Languages : en
Pages : 480
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Book Description
Factionalism is widely understood to be a distinguishing characteristic of Chinese politics. In this book, Jing Huang examines the role of factionalism in leadership relations and policy making. His detailed knowledge of intra-Party politics offers a new understanding of still-disputed struggles behind the high walls of leadership in Zhongnanhai. Critiqueing the predominant theories on leadership and decisionmaking, he explains that it is not power struggles that give rise to factionalism, but rather the existence of "factionalism that turns power into an overriding goal in CCP politics."
