The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
Photos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen.(William H. Nienhauser, University of Wisconsin-Madison)Höllmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources. The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Höllmann makes it look easy.(Anne Mendelson, author ofMilk: The Surprising Story of Milk Through the Ages)Anyone interested in China or in food history needs this book, an insightful introduction to China's food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day.(Naomi Duguid, author ofBurma: Rivers of Flavor;co-author ofBeyond the Great Wall: Recipes and Travels in the other China)This engaging look at China's culinary history will appeal to readers interested in China and those who enjoy books on cooking.Library Journal(Library Journal)Rewarding and illuminating.(Rachel Anne CalabiaSan Francisco Book Review)