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
- 597 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
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Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Dedication
- Contents
- List of Illustrations
- List of Tables
- Map of the Provinces of China
- Dynasties of China
- Preface
- Bibliographic Note
- INTRODUCTION
- 1 FOOD IN CHINESE THOUGHT AND CULTURE
- 2 MAJOR REGIONAL CUISINES OF CHINA
- FOODS UTILIZED
- 3 CEREALS AND PULSES
- 4 ROOTS AND TUBERS
- 5 OTHER CULTIVATED VEGETABLES
- 6 SEAWEEDS AND OTHER ALGAE
- 7 FRUITS
- 8 EDIBLE NUTS, NUT-LIKE FRUITS, AND SEEDS
- 9 FLESH AND FOWL
- 10 FISH, TURTLES, AND TORTOISES
- 11 EGGS
- 12 SPICES AND FLAVORINGS
- 13 FOUR CHINESE DELICACIES
- 14 BEVERAGES, INCLUDING DAIRY PRODUCTS
- 15 NOTES ON FOOD IN NUTRITION AND HEALTH IN TRADITIONAL CHINA
- 16 CONCLUSION
- REFERENCES
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Yes, you can access Food in China by Frederick J. Simoons in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.