Food in China: A Cultural and Historical InquiryThis 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. |
Contents
List of Illustrations XV | 13 |
Preface xxi | 13 |
INTRODUCTION 1 | 13 |
MAJOR REGIONAL CUISINES OF CHINA | 43 |
CEREALS AND PULSES | 63 |
ROOTS AND TUBERS | 99 |
OTHER CULTIVATED VEGETABLES | 133 |
SEAWEEDS AND OTHER ALGAE | 179 |
Some Introductions from the Near East Europe or Africa | 241 |
Date | 247 |
Fruits from the New World | 254 |
EDIBLE NUTS NUTLIKE FRUITS AND SEEDS | 267 |
FLESH AND FOWL | 293 |
FISH TURTLES AND TORTOISES | 337 |
EGGS | 361 |
SPICES AND FLAVORINGS | 369 |
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Common terms and phrases
ancient Anderson and M. L. bamboo 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 fresh fruit Fukien ginger ginkgo ginseng Herklots Hong Kong I. H. Burkill important India intake Japan Job's tears jujube K. C. Chang Kwangtung Laufer Leung litchi maize meat medicinal mentioned 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 soybean species spices spinach star anise sugar sweet potatoes Szechwan T'ang taro traditional China tree turtle vegetables vegetarian vitamin Watt Western wild wine Wittwer Yangtze Yunnan Zeven