Food in Chinese Culture: Anthropological and Historical Perspectives. K. C. Chang.

Food in Chinese Culture: Anthropological and Historical Perspectives

Yale University Press. 6.25 x 9.5", ix, 429 pp., 32 b/w illustrations, glossary of Chinese characters, bibliography, index, cloth, d.j., New Haven, 1977. (o.p.; sl wear to d.j., text vvg to near fine). Item #13718
ISBN: 0300019386

This book covers all the major periods of Chinese history - ancient, Han, T'ang, Sung, Yuan-Ming, Ch'ing, and modern. In each essay the principal foodstuffs, the methods of preparing and preserving food, the utensils used, and the customs of serving and eating food are described, and their effects on Chinese society are analyzed.

When the data permits, the authors discuss aspects of Chinese thought - philosophical, religious, and medical - that pertain to food. The contributors include Euguese and Marja Anderson, K.C. Chang, Michael Freeman, Francis and Vera Hsu, Frederick Mote, Edward Schafer, Jonathan Spence, and Ying-shih Yu.

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