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This title was first published in 1982:

Suitable for use in courses on ethnic studies or gender studies Rethinks interaction between Han Chinese and non-Han cultures Considers how religion has adapted to the challenges of modern Chinese history Describes rituals and ritual specialists largely unknown to Western readers Combines historical and ethnographic methodologies

This book is the volume of ''Travel Guide of Hunan'' among a series of travel books (''Travelling in China''). Its content is detailed and vivid.

The large subfamily Opiinae (Braconidae), with about 2,000 valid species is a common group containing mainly small (2-5 mm) parasitoid wasps of mainly mining or fruit-infesting dipterous larvae. Several species are potentially of importance for biocontrol of dipterous pests, and some have been used successfully. For the first time the opiine fauna of a large area is fully illustrated by colour photographs and all known species are keyed. Thirty-six new species (out of 42) and two new gen-era are described from Hunan province (Oriental China). Thirty species have been sequenced and the results are discussed. In additionÿ three species are re-named and 27 new combinations are proposed.

Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity. Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng’s ‘absurdly delicious’ prawn dumplings, lettuce wraps filled with diced chicken, ‘which you just pop into your mouth and scrunch’ and mouth-melting double-cooked pork. As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.