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| #884503 in Books | 2015-06-02 | Original language:English | PDF # 1 | 9.50 x1.00 x6.00l,.0 | File type: PDF | 272 pages||2 of 2 people found the following review helpful.| Literary study of Chinese food through the centuries|By E. N. Anderson|This book is not a culinary history of China. It is, rather, 43 short essays on famous literary sources for Chinese food and cooking, or on particular food items (noodles, of course, and also preserved eggs and such) that are described in the old sources. It begins with seven chapters on Jia Sixie's Qimin|About the Author|
Hsiang Ju Lin is a biochemist and pathologist who formerly worked at the University of Hong Kong and Baylor College of Medicine in Houston. She is also the daughter of Lin Yutang, the twentieth century’s most celebrated interpreter of
China is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; s...
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