By Thomas O. Höllmann
World-renowned sinologist Thomas O. Höllmann tracks the expansion of chinese language nutrition tradition from the earliest burial rituals to state-of-the-art Western quick foodstuff eating places, detailing the cuisine's geographical diversifications and native customs, indigenous elements and international affects, exchange routes, and ethnic institutions. Höllmann describes the nutrients rituals of significant chinese language religions and the importance of consuming and consuming in rites of passage and pop culture. He additionally enriches his narrative with thirty of his favourite recipes and a range of photos, posters, work, sketches, and photographs of clay collectible figurines and different gadgets excavated from tombs.
This heritage recounts the cultivation of what are most likely the earliest grape wines, the discovery of noodles, the position of butchers and chefs in chinese language politics, and the hot factor of foodstuff illness. It discusses neighborhood crop creation, using herbs and spices, the connection among chinese language nutrients and economics, the import of chinese language philosophy, and conventional nutritional recommendations and superstitions. Höllmann cites unique chinese language resources, revealing attention-grabbing elements of day-by-day chinese language existence. His multifaceted compendium conjures up a wealthy appreciation of chinese language arts and culture.
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Extra info for The Land of the Five Flavors: A Cultural History of Chinese Cuisine
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