Sun Yat-sen, the founding father of modern China, asserted that China’s food culture was the most advanced and sophisticated in the world, despite the country lagging the West in science, industry, and civic engagement.
While many Americans may immediately envision fried rice, egg rolls, or sweet and sour pork when they think of Chinese food, China has a much richer and more diverse set of culinary traditions. China’s food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across the large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.
Part of Greenwood’s Global Kitchen series, Food Cultures of China: Recipes, Customs, and Issues takes readers on a culinary tour, exploring everything from daily staples to holiday specialties. In addition to examining China’s food history, the book also addresses recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability. Each thematic chapter includes a collection of accessible recipes that allow readers to bring the text to life in their own kitchens.
