The food and cooking of China
Subtitle: an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan
By: Francine Halvorsen.
Publisher: J. Wiley
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 226
Subjects: Cookery, Chinese; Cookery -- China; Cookery -- China -- Hong Kong; Cookery -- Taiwan
Description: "Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan."--BOOK JACKET.
Notes: Includes index.