A history of food culture in China

著者

• 趙, 榮光 チョウ, エイコウ zhao, rong guang
• Wang, Gangliu
• Wang, Aimee Yiran

書誌事項

A history of food culture in China

by Rongguang Zhao ; translated by Gangliu Wang and Aimee Yiran Wang

SCPG Pub., c2015

注記

Bibliography: p. [173]

Includes index

内容説明・目次

内容説明

Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China

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詳細情報

• NII書誌ID(NCID): BB23260395
• ISBN:
  • 9781938368165
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: 2, 5, 178 p.
• 大きさ: 24 cm