A History Of Food Culture In ChinaWorld Scientific, 1.01.2015 г. - 188 страници 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 |
Съдържание
1 Ingredients in Chinese traditional cooking | 8 |
2 Traditional food for celebrations and festivals | 10 |
3 Etiquette around Chinese Food | 17 |
4 Food Culture at the Mansion of Duke Yansheng in Qufu | 21 |
5 Traditional Chinese cuisine and cooking | 29 |
6 Culture of food made from wheat | 36 |
7 Culture of Tea | 41 |
8 Culture of Chinese Wine | 51 |
10 Culture of Chopsticks | 65 |
The Ten Perfections of Chinese Cuisine | 74 |
Chinese Culture of Health and Diet | 78 |
13 Cultural Exchange on Food and Cuisine | 85 |
Contemporary Culture of Food Consumption | 117 |
Selected Bibliography | 120 |
121 | |
9 Culture of Chinese Spices and Seasonings | 54 |
Други издания - Преглед на всички
Често срещани думи и фрази
ancient Chinese areas banquet beans became boiling brewing Buddhist cakes called celebrations China Chinese cuisine Chinese food Chinese food culture Chinese restaurants Chinese tea Chinese tea culture chopsticks color communal dining Confucius cooking countries diet dinner dishes Duanwu Festival Duke Yansheng Duke Yansheng Mansion eating Emperor envoys example Festival finger fish five flavors flour food etiquette foreign fruit gourmet grains grapes guests ingredients Japanese Jianzhen jiaozi kitchen Lu Yu meal meat medicine millet Ming monks month nations noodles one’s pairs of chopsticks people’s pepper popular porridge present day Province Qing recorded rice salt salty seasoning sent emissaries social Song soup sour soy sauce Spring staple foods steamed stir-fried style sugar Sun Simiao sweet Tang Dynasty taste tea culture tea drinking techniques traditional Chinese utensils vegetables Western wheat wine wonton Xuanzang Yellow Yongle Yuan Zhang Zhou Dynasty zongzi