The Land of the Five Flavors

A Cultural History of Chinese Cuisine

Nonfiction, History, Asian, China, Food & Drink, Food Writing
Cover of the book The Land of the Five Flavors by Thomas O. Höllmann, Columbia University Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Thomas O. Höllmann ISBN: 9780231536547
Publisher: Columbia University Press Publication: November 26, 2013
Imprint: Columbia University Press Language: English
Author: Thomas O. Höllmann
ISBN: 9780231536547
Publisher: Columbia University Press
Publication: November 26, 2013
Imprint: Columbia University Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Columbia University Press

Cover of the book Appetite for Innovation by Thomas O. Höllmann
Cover of the book Poetry and Animals by Thomas O. Höllmann
Cover of the book Film Dialogue by Thomas O. Höllmann
Cover of the book The Columbia Guide to Asian American History by Thomas O. Höllmann
Cover of the book What Kind of Creatures Are We? by Thomas O. Höllmann
Cover of the book Love and Liberation by Thomas O. Höllmann
Cover of the book Socialism of Fools by Thomas O. Höllmann
Cover of the book Wrestling with the Angel by Thomas O. Höllmann
Cover of the book In the Company of Strangers by Thomas O. Höllmann
Cover of the book Taming the Wild Horse by Thomas O. Höllmann
Cover of the book City Folk and Country Folk by Thomas O. Höllmann
Cover of the book The Logic of Japanese Politics by Thomas O. Höllmann
Cover of the book The Columbia University College of Dental Medicine, 1916–2016 by Thomas O. Höllmann
Cover of the book New Korean Cinema by Thomas O. Höllmann
Cover of the book Records of Dispossession by Thomas O. Höllmann
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy