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Author: Elizabeth J. Leppman Publisher: Hong Kong University Press ISBN: 9789622097230 Category : Business & Economics Languages : en Pages : 248
Book Description
The book deals with a topic of perennial interest to Chinese and non-Chinese alike: Chinese food. Chinese culture is exceptionally food-oriented, and non-Chinese are curious about what Chinese people in China actually eat, as contrasted with meals in ever-popular Chinese restaurants. Furthermore, foreigners have long received the impression that Chinese people are inadequately fed, but the picture today is considerably more complex. At its best, the Chinese diet is among the world’s healthiest, and access to adequate, nutritious food has made enormous progress in recent years. The content of the Chinese diet and its nutritional adequacy vary over space, not only in the vastness of China but even within one province. All these strands, examined after the end of food rationing opened new choices to Chinese consumers, are portrayed in a text that is easily accessible to the general public and that is supplemented with maps, graphs, and photographs. Beginning with background concepts in nutrition, culture, and economic development, the book proceeds to describe foods that Chinese traditionally eat and the farming system that has produced them for hundreds of years. It then gives an overview of rural-urban contrasts at the national level. A summary geography of Liaoning Province in China’s northeast provides background for the detailed study of the dietary regime in a sample of households at five sites within the province. The book concludes with some suggestions of possible future implications of the findings.
Author: Elizabeth J. Leppman Publisher: Hong Kong University Press ISBN: 9789622097230 Category : Business & Economics Languages : en Pages : 248
Book Description
The book deals with a topic of perennial interest to Chinese and non-Chinese alike: Chinese food. Chinese culture is exceptionally food-oriented, and non-Chinese are curious about what Chinese people in China actually eat, as contrasted with meals in ever-popular Chinese restaurants. Furthermore, foreigners have long received the impression that Chinese people are inadequately fed, but the picture today is considerably more complex. At its best, the Chinese diet is among the world’s healthiest, and access to adequate, nutritious food has made enormous progress in recent years. The content of the Chinese diet and its nutritional adequacy vary over space, not only in the vastness of China but even within one province. All these strands, examined after the end of food rationing opened new choices to Chinese consumers, are portrayed in a text that is easily accessible to the general public and that is supplemented with maps, graphs, and photographs. Beginning with background concepts in nutrition, culture, and economic development, the book proceeds to describe foods that Chinese traditionally eat and the farming system that has produced them for hundreds of years. It then gives an overview of rural-urban contrasts at the national level. A summary geography of Liaoning Province in China’s northeast provides background for the detailed study of the dietary regime in a sample of households at five sites within the province. The book concludes with some suggestions of possible future implications of the findings.
Author: H L Meiselman Publisher: Elsevier ISBN: 1845695712 Category : Medical Languages : en Pages : 708
Book Description
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures
Author: K. Hanson Publisher: Springer ISBN: 1137365617 Category : Political Science Languages : en Pages : 265
Book Description
The authors investigate well-known concerns in natural resource management in Africa while focusing on the capacity dimension of the problems. They examine dynamics of leadership, governance, criminality, structural transformation, as well as emerging issues such as green growth.
Author: Haiming Liu Publisher: Rutgers University Press ISBN: 0813574773 Category : Cooking Languages : en Pages : 219
Book Description
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher
Author: Elizabeth J. Leppman Publisher: Infobase Publishing ISBN: 1438104537 Category : Australia Languages : en Pages : 127
Book Description
This new series puts people in the world geographic landscape, showing students how people are affected by and respond to, economic, social, and political forces at the global and the local scale.
Author: Hongzhou Zhang Publisher: Springer ISBN: 9811302367 Category : Political Science Languages : en Pages : 310
Book Description
This book offers a snappy but comprehensive investigation of how the resource needs of today could become the resource conflicts of tomorrow. As the most populous country in the world, the security of China’s “rice bowl” is not only a top political priority for China’s policymakers but increasingly a critical global concern as the country emerges as a leading food importer and a major player in outward agricultural investment. This book sheds light on China’s efforts, both at home and abroad, to safeguard its food security and how these efforts will affect global food systems. This book will be of interest to industry analysts, institutional investors, and scholars of China's global rise.
Author: A. S. Bhalla Publisher: Springer ISBN: 1349111503 Category : Business & Economics Languages : en Pages : 369
Book Description
Defines uneven development in China and India in terms of development strategies and their outcomes. Three types of strategies are discussed - heavy industrialization, sectoral/regional balance, and economic liberalization.
Author: A. Bhalla Publisher: Springer ISBN: 0230376908 Category : Business & Economics Languages : en Pages : 442
Book Description
The book defines uneven development in terms of development strategies and their outcomes. Drawing on case-studies from China and India, three types of strategy are discussed: heavy industrialisation, sectoral/regional balance, and economic liberalisation. Also three kinds of outcomes are examined: growth of output and productivity, income, consumption and class inequalities in three spatial dimensions - intra-regional, inter-regional and rural-urban. Furthermore, access to and utilisation of technology, health and educational services are compared.
Author: Elizabeth J. Leppman
Author: Elizabeth J. Leppman
Author: H L Meiselman
Author: K. Hanson
Author: Thomas O. Hllmann
Author: Haiming Liu
Author: Elizabeth J. Leppman
Author: Hongzhou Zhang
Author: 
Author: A. S. Bhalla
Author: A. Bhalla