Talk:History of Chinese cuisine

message: Friends -- this article has a great deal of useful and interesting material, but it still needs a great deal of work and use of recent reliable synthesis, such as those I have added as references. As it stands, there is also much which is misleading, especially in giving the impression that modern cuisine had direct early origins.
In the opening section, for instance, it seems doubtful that we can trace "Chinese cuisine" in a useful sense back to Peking Man, since the Wikipedia article itself questions whether modern Chinese are his descendants and even questions whether he used fire at all. 
If nobody objects, in a while I will try to rework the early sections, add more on Yuan and Qing, and fill out the 20th century.
Any comments or suggestions will be welcomed. ch (talk) 06:00, 27 September 2009 (UTC)
thread_title: Questions about History of Chinese Cuisine

message: I doubt they were using Pimentos in the Song Dynasty, since those originate in the Western Hemisphere, and were not globally available until after Columbus.
I don't have access to this source, but either the author is wrong, it's mistranslated, or the contributor misread it:
Gernet, Jacques (1962). Daily Life in China on the Eve of the Mongol Invasion, 1250-1276. Translated by H. M. Wright. Stanford: Stanford University Press.   — Preceding unsigned comment added by 74.203.51.2 (talk) 23:19, 31 October 2011 (UTC)
replies: text: I've just searched the source you just quoted and found it here. --Cold Season (talk) 01:16, 1 November 2011 (UTC)
replies: text: Wilkinson points out that the English translation of Gernet's "pimentee" should be "highly spiced," not "pimento," since pimento was imported into China only 500 years later. Endymion Wilkinson. Chinese History : A New Manual. (Cambridge, MA: Harvard University Asia Center, Harvard-Yenching Institue Monograph Series  New Edition,  2012;  ), p. 762. ch (talk) 02:26, 20 May 2013 (UTC)
thread_title: Pimentos

message: History of Chinese Cuisine
:- The introduction of this topic is lacking important descriptions. For instance, it is a good way to tell the readers what you are going to talk about for the body paragraphs so that the readers are aware.  
:- In the overview section, the significant foods that impact Chinese cuisine are not clearly stated, however you have pointed out the importance of imports and exports, Chinese chopstick, and wok.
:- The descriptions of Tang and Song dynasties are full of good information. On the other hand, the rest of the dynasties are lacking significance developments in its era. 
:- This article is involved in WikiProject food and drinks, and WikiProject China/history. This article is "start" rated in both of the WikiProjects. Overall, this is a good written article but it needs more research and development.
Tze Xiang Lim (talk) 19:33, 9 October 2017 (UTC)
thread_title:  Article Evaluation 

message: Hello fellow Wikipedians,
I have just modified one external link on History of Chinese cuisine. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20090717053104/http://www.chinapage.com/archeology/ancient-site.html to http://www.chinapage.com/archeology/ancient-site.html
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
Cheers.—InternetArchiveBot (Report bug) 16:06, 4 November 2017 (UTC)
thread_title:  External links modified