Research Catalog
Food in China : a cultural and historical inquiry
- Title
- Food in China : a cultural and historical inquiry / Frederick J. Simoons ; maps by Mary Beth Cunha.
- Author
- Simoons, Frederick J.
- Publication
- Boca Raton : CRC Press, ©1991.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | GT2853.C6 S56 1991 | Off-site |
Details
- Description
- xxv, 559, x p. : ill.; 27 cm.
- Summary
- 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.
- Subject
- Koch
- China Zusammenstellung
- Food habits > China > History
- Dinners and dining > China > History
- Cooking, Chinese > History
- Feeding Behavior > history
- Diet > history
- Cooking > history
- 15.75 history of Asia
- Cooking, Chinese
- Dinners and dining
- Food habits
- Manners and customs
- Ernährungsgewohnheit
- Ess- und Trinksitte
- Geschichte
- Kochen
- Voedingsgewoonten
- Alimentation > Chine > Histoire
- Cuisine > Chine > Aspect social
- Coutumes alimentaires > Chine
- Cuisine chinoise > Histoire
- China > Social life and customs
- China
- Chine > Moeurs et coutumes
- Genre/Form
- History.
- History (form)
- Bibliography (note)
- Includes bibliographical references (p. [517]-559) and index.
- Contents
- Food in Chinese thought and culture -- Major regional cuisines of China -- Cereals and pulses -- Roots and tubers -- Other cultivated vegetables -- Seaweeds and other algae -- Fruits -- Edible nuts, nut-like fruits, and seeds -- Flesh and fowl -- Fish, turtles, and tortoises -- Eggs -- Spices and flavorings -- Four Chinese delicacies -- Beverages, including dairy products -- Notes on food in nutrition and health in traditional China.
- ISBN
- 084938804X
- 9780849388040
- 0936923296
- 9780936923291
- 093692330X
- 9780936923307
- LCCN
- 89020356
- OCLC
- ocm20392910
- 20392910
- SCSB-14281477
- Owning Institutions
- Princeton University Library