The l and of the five flavors margolis karen hllmann thomas o. The Land of the Five Flavors: A Cultural History of Chinese Cuisine 9780231161862 2019-03-12

The l and of the five flavors margolis karen hllmann thomas o Rating: 5,5/10 1348 reviews

The land of the five flavors : a cultural history of Chinese cuisine (eBook, 2014) [rmworthantiques.com]

the l and of the five flavors margolis karen hllmann thomas o

The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. I should love to learn more of the background on Chinese food production, but would like to be better informed on the subject matter. I would love to read dozens of books like this one. I was thing more of the var Title: The Land of the Five Flavors - A Cultural History of Chinese Cuisine Author: Thomas O. I should love to learn more of the background on Chinese food production, but would like to be better informed on the subject matter. He additionally enriches his narrative with thirty of his favourite recipes and a variety of pictures, posters, work, sketches, and photographs of clay collectible figurines and different items excavated from tombs.

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The land of the five flavors : a cultural history of Chinese cuisine in SearchWorks catalog

the l and of the five flavors margolis karen hllmann thomas o

Höllmann describes the nutrients rituals of significant chinese language religions and the importance of consuming and ingesting in rites of passage and pop culture. This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture. Citing original Chinese sources, H'llmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture. Rachel Anne Calabia San Francisco Book Review Brief, readable, and entertaining. This review previously appeared in the San Francisco Book Review.

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Download The Land of the Five Flavors: A Cultural History of Chinese by Thomas O. Höllmann,Karen Margolis PDF

the l and of the five flavors margolis karen hllmann thomas o

Photos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen. Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages Anyone interested in China or in food history needs this book, an insightful introduction to China's food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. Amazon link: Barnes and Noble link: GoodReads link: The Reading Room link: Broad cultural history of Chinese food--the social organization needed to grow rice as villages, the introduction of Portuguese-distributed chilies, tracing the parallel tracks of famines and the fashion for voluptuous people, royal porcelain, religious vegetarianism, regional specialties, Han poetry about a well-sharpened kitchen knife and the elaborate imperial tax documents recording commodity production. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.

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The land of the five flavors : a cultural history of Chinese cuisine in SearchWorks catalog

the l and of the five flavors margolis karen hllmann thomas o

Hollmann Published: 12-10-13 Publisher: Columbia University Press Pages: 216 Genre: Food. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Hoellmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. Citing original Chinese sources, Hollmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture. Did they use existing English translations of ancient Chinese sources, which are quoted in sidebars throughout the book? Thank you for signing up! His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.

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Review of ‘The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)’ by Thomas O. Höllmann (Author), Karen Margolis (Translator)

the l and of the five flavors margolis karen hllmann thomas o

Hollmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. For greater than 10,000 years, grains were the staples of Western civilization. His publications include The Silk Road and The Old China: A Cultural History. The rating makes it look like this book was not interesting but it was. Höllmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. With regional recipes interspersed with illustrations and the occasional statistical chart, Chinese food is put under a microscope. Library Journal Library Journal Rewarding and illuminating.

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The land of the five flavors : a cultural history of Chinese cuisine (Book, 2014) [rmworthantiques.com]

the l and of the five flavors margolis karen hllmann thomas o

Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. Höllmann makes it look easy. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. From the invention of noodles to the causes of modern-day food contamination, he uncovers fascinating aspects of daily Chinese life. Hllmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources.

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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History): Thomas O. Höllmann, Karen Margolis: 9780231161862: rmworthantiques.com: Books

the l and of the five flavors margolis karen hllmann thomas o

He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Series Title: Other Titles: Schlafender Lotos, trunkenes Huhn. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Karen Margolis is a writer and translator living in Berlin. Library Journal Library Journal Rewarding and illuminating. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Contents: Rice doesn't rain from heaven -- A taste of harmony -- Fire, ice, and flavor -- A culinary cosmos -- Heavenly dew -- Regulations and conventions -- The tavern of eternal happiness -- Epilogue.

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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History): Thomas O. Höllmann, Karen Margolis: 9780231161862: rmworthantiques.com: Books

the l and of the five flavors margolis karen hllmann thomas o

The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Höllmann makes it look easy. Kulturgeschichte der chinesischen Küche Cultural history of Chinese cuisine Responsibility: Thomas O. The kept strength of grain allowed our ancestors to shift from nomadic searching and accumulating and construct settled communities—even nice towns. I was thing more of the various food styles, such as Cantonese, Mandarin, Sichuan, Hunan and Beijing etc.

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