Food in China: A Cultural and Historical InquiryCRC Press, 12 nov 1990 - 600 pagine This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China. |
Sommario
List of Illustrations XV | 13 |
Preface xxi | 13 |
INTRODUCTION 1 | 13 |
MAJOR REGIONAL CUISINES OF CHINA | 43 |
CEREALS AND PULSES | 63 |
Carrot and Turnip | 108 |
Great Burdock Kudzu and Others | 116 |
Root Crops of American Origin | 122 |
FRUITS | 191 |
Additional Fruits from Tropical Asia | 232 |
Some Introductions from the Near East Europe or Africa | 241 |
Fruits from the New World | 254 |
EDIBLE NUTS NUTLIKE FRUITS AND SEEDS | 267 |
FLESH AND FOWL | 293 |
FISH TURTLES AND TORTOISES | 337 |
EGGS | 361 |
OTHER CULTIVATED VEGETABLES | 133 |
Spinach Beet and Swiss Chard | 144 |
SEAWEEDS AND OTHER ALGAE | 179 |
SPICES AND FLAVORINGS | 369 |
Altre edizioni - Visualizza tutto
Food in China: A Cultural and Historical Inquiry Frederick J. Simoons Anteprima non disponibile - 1991 |
Parole e frasi comuni
ancient Anderson and M. L. bean bêche-de-mer Bretschneider Buddhist calcium Canton Cantonese century A.D. cereals chicken Chinese cinnamon citrus common commonly consumed cooking crop cuisine cultivated dairy dietary dishes domesticated dried duck E. H. Wilson E. N. Anderson early eaten eating edible eggs F. P. Smith fish flavor flesh fruit Fukien ginger ginkgo ginseng Han Chinese Herklots Hong Kong I. H. Burkill important India intake Japan Job's tears jujube K. C. Chang Kwangtung Laufer Leung litchi maize meat medicinal milk millet nests North nutritional nuts Peking pepper percent persimmon plant pork protein Province region riboflavin rice salt sauce Schafer seaweed seed soup sources South China Southeast Asia soy sauce species spices spinach star anise sugar sweet potatoes Szechwan T'ang taro traditional China tree turtle vegetables vegetarian vitamin Watt Western wild wine Wittwer Y. K. Martin Yangtze Yunnan Zeven
Brani popolari
Pagina 537 - VA Lazar. 1967. Selenium in crops in the United States in relation to seleniumresponsive diseases of animals.
Pagina 532 - HENDRICKSON, JR, 1958. The green sea turtle, Chelonia mydas (Linn.), in Malaya and Sarawak.