Food in Chinese Culture

Food in Chinese Culture
Title Food in Chinese Culture PDF eBook
Author Kwang-chih Chang
Publisher
Pages 429
Release 1977
Genre History
ISBN 9780300027594

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Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture

A History of Food Culture in China

A History of Food Culture in China
Title A History of Food Culture in China PDF eBook
Author
Publisher World Scientific
Pages 125
Release 2015-07-23
Genre History
ISBN 1938368274

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"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."--

Chinese Food and Foodways in Southeast Asia and Beyond

Chinese Food and Foodways in Southeast Asia and Beyond
Title Chinese Food and Foodways in Southeast Asia and Beyond PDF eBook
Author Tan Chee-Beng
Publisher NUS Press
Pages 256
Release 2012-08-01
Genre Social Science
ISBN 9971695480

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Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

Food in China

Food in China
Title Food in China PDF eBook
Author Frederick J. Simoons
Publisher CRC Press
Pages 597
Release 2014-03-18
Genre Technology & Engineering
ISBN 148225932X

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This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to

A Concise History of China

A Concise History of China
Title A Concise History of China PDF eBook
Author J. A. G. Roberts
Publisher
Pages 370
Release 1999
Genre History
ISBN 9780674000759

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Presents an account of Chinese history, from prehistoric times through the post-Revolution era.

Chop Suey, USA

Chop Suey, USA
Title Chop Suey, USA PDF eBook
Author Yong Chen
Publisher Columbia University Press
Pages 325
Release 2014-11-04
Genre Social Science
ISBN 0231538162

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American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

The Globalization of Chinese Food

The Globalization of Chinese Food
Title The Globalization of Chinese Food PDF eBook
Author David Y. H. Wu
Publisher Routledge
Pages 218
Release 2004
Genre Chinese
ISBN 0415338301

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By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.