food culture in china food culture around the world

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Food Culture In China

Author : Jacqueline M. Newman
ISBN : 0313325812
Genre : Social Science
File Size : 37. 30 MB
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Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

Food Culture In Southeast Asia

Author : Penny Van Esterik
ISBN : 9780313344190
Genre : Cooking
File Size : 20. 96 MB
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This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

Food Culture In The Caribbean

Author : Lynn Marie Houston
ISBN : 0313327645
Genre : Cooking
File Size : 49. 51 MB
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Understand the diverse Caribbean cultures and their history through their foodstuffs, cooking, typical meals, celebrations, and diet and health.

Food And Chinese Culture

Author :
ISBN : 159265049X
Genre : Cooking
File Size : 74. 32 MB
Format : PDF
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Globalization Of Chinese Food

Author : Sidney Cheung
ISBN : 9781136002946
Genre : Social Science
File Size : 40. 52 MB
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Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

A History Of Food Culture In China

Author : Rongguang Zhao
ISBN : 9781938368288
Genre : History
File Size : 70. 8 MB
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' Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food. Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China Contents: Ingredients in Chinese Traditional CookingTraditional Food for Celebrations and FestivalsEtiquette Around Chinese FoodFood Culture at the Mansion of Duke Yansheng in QufuTraditional Chinese cuisine and cookingCulture of Food Made from WheatCulture of TeaCulture of Chinese WineCulture of Chinese Spices and SeasoningsCulture of Chopsticks"We All Eat and Drink, Yet Few Know How to Taste": The Ten Perfections of Chinese Cuisine"Food as the People''s Prime Concern": Chinese Culture of Health and DietCultural Exchange on Food and Cuisine"Dinner Table of the Masses": Contemporary Culture of Food Consumption Readership: Researchers, general readers interested in the food culture of China. Key Features:A work that at present stands out with its systematic and unique approach in introducing Chinese food cultureIn sprightly and straightforward languageKeywords:Food Culture;Chinese Food;Chinese Cuisine;Chinese Cooking;Food Consumption;Health and Diet'

Stir Frying To The Sky S Edge

Author : Grace Young
ISBN : 9781416580737
Genre : Cooking
File Size : 83. 59 MB
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

Street Food Around The World An Encyclopedia Of Food And Culture

Author : Bruce Kraig
ISBN : 9781598849554
Genre : Cooking
File Size : 77. 35 MB
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In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers

Food Culture In Russia And Central Asia

Author : Glenn Randall Mack
ISBN : 0313327734
Genre : Cooking
File Size : 61. 82 MB
Format : PDF, Kindle
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Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but "Food Culture in Russia and Central Asia" brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Chinese Food And Foodways In Southeast Asia And Beyond

Author : Tan Chee-Beng
ISBN : 9789971695484
Genre : Social Science
File Size : 89. 11 MB
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Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

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