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The Land of the Five Flavors : A Cultural History of Chinese Cuisine / Thomas O. Höllmann.

By: Contributor(s): Material type: TextTextSeries: Arts and Traditions of the Table: Perspectives on Culinary HistoryPublisher: New York, NY : Columbia University Press, [2013]Copyright date: ©2013Description: 1 online resource (216 p.) : ‹B›B&W Illus.: ‹/B›48Content type:
Media type:
Carrier type:
ISBN:
  • 9780231161862
  • 9780231536547
Subject(s): DDC classification:
  • 641.5951 23
LOC classification:
  • TX724.5.C5 H64713 2014
  • TX724.5.C5 H64713 2015
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
Frontmatter -- Contents -- Preface -- Chapter One. Rice Doesn't Rain from Heaven -- Chapter Two. A Taste of Harmony -- Chapter Three. Fire, Ice, and Flavor -- Chapter Four. A Culinary Cosmos -- Chapter Five. Heavenly Dew -- Chapter Six. Regulations and Conventions -- Chapter Seven. The Tavern of Eternal Happiness -- Chapter Eight. Epilogue -- Appendix -- Bibliography -- Index -- Backmatter
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780231536547

Frontmatter -- Contents -- Preface -- Chapter One. Rice Doesn't Rain from Heaven -- Chapter Two. A Taste of Harmony -- Chapter Three. Fire, Ice, and Flavor -- Chapter Four. A Culinary Cosmos -- Chapter Five. Heavenly Dew -- Chapter Six. Regulations and Conventions -- Chapter Seven. The Tavern of Eternal Happiness -- Chapter Eight. Epilogue -- Appendix -- Bibliography -- Index -- Backmatter

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)