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The land of the five flavors : a cultural history of chinese cuisine
Texte imprimé
- Auteurs : Höllmann Thomas O. ; Margolis Karen (1952-....) ;
- Editeurs : New York Columbia University Press ;
- Date d'édition : Cop. 2014
- ISBN : 978-0-231-16186-2, 0-231-16186-7
- Sujets : Cuisine chinoise, Histoire culturelle, Chine -- Moeurs et coutumes, China
- Comprend : Kulturgeschichte der chinesischen Küche, Cultural history of Chinese cuisine
- Langue(s) : Anglais, Allemand
- Description matérielle : 1 vol. (IX-198 p.), : Ill., jaquette ill. en coul., 25 cm
- Pays de publication : États-Unis
- Collection (notice d'ensemble) : Arts and traditions of the table, : Perspectives on culinary history.
Notes
Bibliogr. p. 167-182. Index
Résumé
Höllmann tracks the growth of good culture in China from its earliest burial rituals to today's Western fast food restaurants. He details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. From the invention of noodles to the causes of moder-day food contamination, he uncovers fascinating aspects of daily Chinese life