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The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Name: The Land of the Five Flavors: A Cultural History of Chinese Cuisine
Brand: Columbia University Press
SKU: 9780231161862
Price: 46.99 USD
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Contributors:

Thomas O. HÃ¶llmann, Karen Margolis (Translator)

Publisher:

Columbia University Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, History

Book Topic:

Chinese

Series:

Arts and Traditions of the Table: Perspectives on Culinary H

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2013-11-26

ISBN 13:

9780231161862

Weight:

1.16 lbs

Size:

9.55 x 6.49 x 0.87 inches

Pages:

216

Mint Condition +

product description

Description

Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.

Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

About the Author

Thomas O. H?llmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. His publications include The Silk Road and The Old China: A Cultural History.

Karen Margolis is a writer and translator living in Berlin. She is also the translator of The Art of Philosophy by Peter Sloterdijk.

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

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