The Land of the Five Flavors

A Cultural History of Chinese Cuisine
Erscheinungsjahr 2013
ISBN: 978-0-231-16186-2
Verlag: Columbia University Press

Buch, Englisch, 216 Seiten, Format (B × H): 161 mm x 241 mm, Gewicht: 549 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.

Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

Autoren/Hrsg.

Hoellmann, Thomas O.

Höllmann, Thomas O.

Weitere Mitwirkende

Margolis, Karen

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde Volkskunde: Sitten, Traditionen, Mythen, Legenden
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde Historische & Regionale Volkskunde
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Asiatische Geschichte

Inhaltsverzeichnis

Preface1. Rice Doesn't Rain from Heaven2. A Taste of Harmony3. Fire, Ice, and Flavor4. A Culinary Cosmos5. Heavenly Dew6. Regulations and Conventions7. The Tavern of Eternal Happiness8. EpilogueBibliographyAppendixIndex

Leseproben

Read the chapter, "Rice Doesn't Rain from Heaven"

Über Autor(innen)

Thomas O. Höllmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. His publications include The Silk Road and The Old China: A Cultural History.

Karen Margolis is a writer and translator living in Berlin. She is also the translator of The Art of Philosophy by Peter Sloterdijk.