Yale University Press. 6.25 x 9.5", xvi, 263 pp., appendix, notes, bibliography, index, cloth, d.j., New Haven, 1988. (o.p.; near fine). Item #31091
A comprehensive, entertaining historical and ethnographic account of Chinese food, from the Bronze Age to the twentieth century. After showing how food has been central to Chinese governmental policies, religious rituals, and health practices from the earliest times, E. N. Anderson turns to presentday China, describing in rich and enticing detail the regional varieties in Chinese diet, food preparation, and rituals of eating and drinking. The Food of China is a prime source for anyone with an interest in Chinese history or food.
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