Food and Chinese culture
Subtitle: appraisal and appreciation of popular cuisine
By: compiled by Zishan Chen.
Contributors: Chen, Zishan, 1958-
Edition: 1st ed.
Publisher: Long River Press
Published: 2005
Place of publication: San Francisco
Language: eng
Subjects: Cookery, Chinese; Food in popular culture -- China; Food habits -- China; Food in literature; Gastronomy
Table of contents: title: On diet / Lin Yutang; title: Man and his sense of taste / Lu Wenfu; title: On eating / Xia Mianzun; title: On eating II / Wu Zhuguang; title: When your host urges you to eat / Wang Liaoyi; title: Spring festival Cuisine / Tang Lusun; title: A Gourmet paradise / Xiao Yao; title: On Sichuan cuisine / Tang Zhenchang; title: The cuisine of Fuzhou / Yu Dafu; title: The Cantonese pot / Shen Hongfei; title: Memories of Hangzhou cuisine / Deng Yunxiang; title: Zhenjiang herring in late spring / Zhao Heng; title: Adventures and taboos in tasting freshwater crabs / Du Du; title: Peking duck / Liang Shiqiu; title: All about pig's feet / Jiao Tong; title: I love porridge / Wang Meng; title: Drinking douzhi / Han Shaohua; title: The rustic origin of Jianbing Guozi / Gao Weixi; title: Spring rolls / Shu Ting; title: Sesame seed cake / Shu Guozi; title: Foods in my hometown / Wang Zengqi; title: A trivial record of Shaanxi snacks / Jia Pingwa; title: Wild herbs south of the Yangtze / Ye Lingfeng; title: Snacks north and south / Zhou Zuoren.