The Real Food of China


Author: Leanne Kitchen,Antony Suvalko
Publisher: N.A
ISBN: 9781742705309
Category: Cooking
Page: 440
View: 9360

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Through the authors' personal travels through China came realisation that what is commonly perceived as "Chinese food" in the Western world, is only part of the story, and thus followed the inspiration to celebrate the lesser known, wonderfully diverse aspects of this ancient culture's cooking. There is a growing global appreciation for regional Chinese fare- but it is mostly unrepresented in Chinese restaurants. Kitchen and Suvalko strove to capture the essence of the simple home cooking and explore the variation in cuisine among the different regions. The result is a comprehensive compendium of dishes, divided into chapters by category, including: cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Readers can delight in fermented foods from Shaoxing, River fish from Jiangxi province, Smoked pork from Hunan, fish dumplings and flat breads from Shandong or bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. With food that is full of flavour, utilizes seasonal produce and is simple to prepare, and beautiful photographs shot on location, A Taste of China will challenge everything you thought you knew about Chinese cooking!

Mastering the Art of Chinese Cooking


Author: Eileen Yin-Fei Lo
Publisher: Chronicle Books
ISBN: 0811878708
Category: Cooking
Page: 384
View: 4815

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This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

Food of China


Author: Deh-Ta Hsiung,Nina Simonds
Publisher: Allen & Unwin
ISBN: 9781740454636
Category: Cooking, Chinese
Page: 296
View: 3489

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A real taste of a country that has one of the worl

Food Plants of China


Author: Shiu-ying Hu
Publisher: Chinese University Press
ISBN: 9789629962296
Category: Nature
Page: 844
View: 3736

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The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.

Organic Food and Farming in China

Top-down and Bottom-up Ecological Initiatives
Author: Scott Steffanie,Zhenzhong Si,Theresa Schumilas,Aijuan Chen
Publisher: N.A
ISBN: 9781138573000
Category: Organic farming
Page: 236
View: 8045

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Despite reports of food safety and quality scandals, China has a rapidly expanding organic agriculture and food sector, and there is a revolution in ecological food and ethical eating in China's cities. This book shows how a set of social, economic, cultural, and environmental conditions have converged to shape the development of a "formal" organic sector, created by "top-down" state-developed standards and regulations, and an "informal" organic sector, created by 'bottom-up' grassroots struggles for safe, healthy, and sustainable food. This is generating a new civil movement focused on ecological agriculture and quality food. Organic movements and markets have typically emerged in industrialized food systems that are characterized by private land ownership, declining small farm sectors, consolidated farm to retail chains, predominance of supermarket retail, standards and laws to safeguard food safety, and an active civil society sector. The authors contrast this with the Chinese context, with its unique version of "capitalism with social characteristics," collective farmland ownership, and predominance of smallholder agriculture and emerging diverse marketing channels. China's experience also reflects a commitment to domestic food security, evolving food safety legislation, and a civil society with limited autonomy from a semi-authoritarian state that keeps shifting the terrain of what is permitted. The book will be of great interest to advanced students and researchers of agricultural and food systems and policy, as well as rural sociology and Chinese studies.

China to Chinatown

Chinese Food in the West
Author: J.A.G. Roberts
Publisher: Reaktion Books
ISBN: 9781861892270
Category: Cooking
Page: 255
View: 1747

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China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.

The China Study

The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health
Author: T. Colin Campbell
Publisher: BenBella Books, Inc.
ISBN: 1935251007
Category: Health & Fitness
Page: 417
View: 6213

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Even today, as trendy diets and a weight-loss frenzy sweep the nation, two-thirds of adults are still obese and children are being diagnosed with Type 2 diabetes, typically an “adult” disease, at an alarming rate. If we’re obsessed with being thin more so than ever before, why are Americans stricken with heart disease as much as we were 30 years ago? In The China Study, Dr. T. Colin Campbell details the connection between nutrition and heart disease, diabetes, and cancer. The report also examines the source of nutritional confusion produced by powerful lobbies, government entities, and opportunistic scientists. The New York Times has recognized the study as the “Grand Prix of epidemiology” and the “most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease.” The China Study is not a diet book. Dr. Campbell cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity, and those concerned with the effects of aging. [This book is also available in Spanish, El Estudio de China.]

The Cultural Revolution Cookbook

Simple, Healthy Recipes from China's Countryside
Author: Sasha Gong,Scott D. Seligman
Publisher: N.A
ISBN: 9789881998460
Category: Cooking
Page: 157
View: 1250

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Presents a collection of healthy and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and historical context.

A Year Without "Made in China"

One Family's True Life Adventure in the Global Economy
Author: Sara Bongiorni
Publisher: John Wiley & Sons
ISBN: 1118039173
Category: Business & Economics
Page: 256
View: 8574

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A Year Without "Made in China" provides you with a thought-provoking and thoroughly entertaining account of how the most populous nation on Earth influences almost every aspect of our daily lives. Drawing on her years as an award-winning journalist, author Sara Bongiorni fills this book with engaging stories and anecdotes of her family's attempt to outrun China's reach–by boycotting Chinese made products–and does a remarkable job of taking a decidedly big-picture issue and breaking it down to a personal level.

Food, Wine and China

A Tourism Perspective
Author: Christof Pforr,Ian Phau
Publisher: Routledge
ISBN: 1351742728
Category: Travel
Page: 302
View: 2778

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The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book specifically focuses on the demand for food and wine tourism experiences by Chinese tourists, which in recent years has become an important constituent of destination competitiveness. Looking at the different ways in which individual destinations have responded to this increasing demand, this book provides a better understanding of the preferences, motivations and perceptions that underlie food and wine consumption by Chinese tourists. It also illustrates how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Including a range of case examples from the Asia-Pacific region and Europe, this book ultimately investigates the strategic directions adopted to guide destination development and marketing initiatives. Such a perspective provides a novel contribution to the still limited body of knowledge on China outbound tourism and will be of interest to upper level students, researchers and academics in Tourism and Hospitality.

The Hakka Cookbook

Chinese Soul Food from Around the World
Author: Linda Lau Anusasananan
Publisher: Univ of California Press
ISBN: 0520273281
Category: Cooking
Page: 293
View: 4231

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Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.

From Canton Restaurant to Panda Express

A History of Chinese Food in the United States
Author: Haiming Liu
Publisher: Asian American Studies Today
ISBN: 9780813574745
Category: Cooking
Page: 202
View: 5874

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"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher.

The Food of China


Author: E. N. Anderson
Publisher: Yale University Press
ISBN: 9780300047394
Category: Cooking
Page: 313
View: 8909

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Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos

The Dragon's Gift

The Real Story of China in Africa
Author: Deborah Brautigam
Publisher: OUP Oxford
ISBN: 0191619760
Category: Political Science
Page: 416
View: 6060

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Is China a rogue donor, as some media pundits suggest? Or is China helping the developing world pave a pathway out of poverty, as the Chinese claim? In the last few years, China's aid program has leapt out of the shadows. Media reports about huge aid packages, support for pariah regimes, regiments of Chinese labor, and the ruthless exploitation of workers and natural resources in some of the poorest countries in the world sparked fierce debates. These debates, however, took place with very few hard facts. China's tradition of secrecy about its aid fueled rumors and speculation, making it difficult to gauge the risks and opportunities provided by China's growing embrace. This well-timed book, by one of the world's leading experts, provides the first comprehensive account of China's aid and economic cooperation overseas. Deborah Brautigam tackles the myths and realities, explaining what the Chinese are doing, how they do it, how much aid they give, and how it all fits into their "going global" strategy. Drawing on three decades of experience in China and Africa, and hundreds of interviews in Africa, China, Europe and the US, Brautigam shines new light on a topic of great interest. China has ended poverty for hundreds of millions of its own citizens. Will Chinese engagement benefit Africa? Using hard data and a series of vivid stories ranging across agriculture, industry, natural resources, and governance, Brautigam's fascinating book provides an answer. It is essential reading for anyone concerned with China's rise, and what it might mean for the challenge of ending poverty in Africa.

Land of Fish and Rice: Recipes from the Culinary Heart of China


Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 0393254399
Category: Cooking
Page: 416
View: 6154

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2017 Nominee for James Beard Cookbook Award: International 2017 Nominee for IACP Cookbook Award: International The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. Winner, 2016 Andre Simon award (UK) Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

Shanghai in 12 Dishes

How to Eat Like You Live There
Author: Leanne Kitchen,Antony Suvalko
Publisher: Red Pork Press Limited
ISBN: 9780473379087
Category: Dinners and dining
Page: 136
View: 5657

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So many places to visit, so many delicious things to eat. Where to start, in a strange, new city? These nifty guides take visitors through the potentially bewildering process of finding authentic eats, across a variety of destinations. With a focus on what to eat, as much as where to eat, IN 12 DISHES will appeal to food-centric travellers who desire meaningful dining experiences across the gamut. The core assumption is that travellers want to plunge headfirst into local staples - iconic dishes that define a place. They want pad thai in Bangkok, bun cha in Hanoi, pao mo in Xi'an, shojin ryori in Kyoto and assam laksa in Penang. But ... where to find the best? Highlighting12 must-eat dishes, with meaty information on where to find them, there's more than enough to give travellers the food heads-up. Depending on the city, there will also be features on cooking schools, regional restaurants, great cafes, food markets, day trips, walking tours and local eating etiquette. Gorgeously photographed and written in a snappy, engaging style, in 12 dishes is the indispensable guide for food-obsessed travellers. Shanghai dazzling modernity. Enduring customs. Futuristic architecture. Art deco edifices. Cutting-edge couture. Traditional Chinese values. Ramshackle back streets. Blingy retail. Pre-dawn tai-chi. All night night-life. Michelin-starred chefs. Centuries-old food-ways. If one city has it all, it's Shanghai, the engine-room of China's super-star economy. Walk just a few blocks and you'll see everything from chi-chi young things shopping for the latest designer threads, to street-food vendors hawking rustic fare from humble mobile carts. Shanghai is exhilarating, dynamic and endlessly fascinating. But, when you're hungry, where do you start in a city with so much on its menu? Let Shanghai in 12 dishes be your essential dining primer, profiling twelve essential dishes, and a raft of places to find them. Plus, you'll get the heads-up on some world-class cafes, a day-trip itinerary, how to graze through iconic food streets, the low-down on the legandary hairy crab and much more besides. There's even a recipe or two. Welcome to eating like a local, Shanghai style!

To the People, Food Is Heaven

Stories of Food and Life in a Changing China
Author: Dr Audra Ang
Publisher: Rowman & Littlefield
ISBN: 0762790407
Category: History
Page: 296
View: 6033

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In China, the world’s next superpower, life is comfortable for the fortunate few. For others, it’s a hand-to-mouth struggle for a full stomach, a place to live, wages for work done, and freedom to speak openly. In a place where few things are more important than food, “Have you eaten yet?” is another way of saying hello. After traversing the country and meeting its people, Ang shares her delicious experiences with us. She tells of a clandestine cup of salty yak butter tea with a Tibetan monk during a military crackdown and explains how a fluffy spring onion omelet encapsulates China’s drive for rural development. You’ll have lunch with some of the country's most enduring activists, savor meals with earthquake survivors, and get to know a house cleaner who makes the best fried chicken in all of Beijing. Ang bites into the gaping divide between rich and poor, urban and rural reform, intolerance for dissent, and the growing dissatisfaction with those in power. By serving these topics to us one at a time, To the People, Food Is Heaven provides a fresh perspective beyond the country’s anonymous identity as an economic powerhouse. Ang plates a terrific, wide-ranging feast that is the new China. Have you eaten yet?

Shark's Fin and Sichuan Pepper

A sweet-sour memoir of eating in China
Author: Fuchsia Dunlop
Publisher: Random House
ISBN: 1446489299
Category: Cooking
Page: 320
View: 2034

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Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test. From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.

Niubi!

The Real Chinese You Were Never Taught in School
Author: Eveline Chao
Publisher: Penguin
ISBN: 1101149302
Category: Humor
Page: 160
View: 1685

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How to talk dirty and influence people?in Chinese! You can study Chinese for years, but do you really know how to talk like a native speaker? The next book in Plume?s foreign language slang series, Niubi! will make sure you learn all the colorful vernacular words and phrases used by Chinese people of all ages in a variety of situations, including flirting and dating, wheeling and dealing, and even specific Internet slang?not to mention plenty of Chinese words that are . . . well, best not to mention. Accessible and useful to complete novices (Niubi! newbies), intermediate students of Mandarin Chinese, or just anyone who enjoys cursing in other languages, this irreverent guide is packed with hilarious anecdotes and illustrations, mini cultural lessons, and contextual explanations. So whether you?re planning a trip to Beijing, flirting with an online acquaintance from Shanghai, or just want to start a fight in Chinatown?Niubi! will ensure that nothing you say is lost in translation.