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.
- Simple chapter layout makes it easy for readers to discover the diversity and richness of China's many regional cuisines
- Illuminating sidebars highlight fascinating facts about the diverse food cultures of China
- Easy-to-follow recipes allow readers to create authentic Chinese dishes at home
- Comprehensive chronology allows readers to trace the evolution of China's food culture over millennia
- Thematically organized glossary helps readers learn the Chinese words for key ingredients, cooking techniques and utensils, and dining-related phrases