The land of the five flavors : a cultural history of Chinese cuisine /
Höllmann, Thomas O.,author.
Margolis, Karen,1952-translator.
Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants. He details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. From the invention of noodles to the causes of modern-day food contamination, he uncovers fascinating aspects of daily Chinese life.
Includes bibliographical references and index.
Rice doesn't rain from heaven -- A taste of harmony -- Fire, ice, and flavor -- A culinary cosmos -- Heavenly dew -- Regulations and conventions -- The tavern of eternal happiness -- Epilogue.
Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants. He details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. From the invention of noodles to the causes of modern-day food contamination, he uncovers fascinating aspects of daily Chinese life.
Cooking, Chinese.