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Author: Christof Pforr Publisher: Routledge ISBN: 1351742728 Category : Business & Economics Languages : en Pages : 475
Book Description
The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book specifically focuses on the demand for food and wine tourism experiences by Chinese tourists, which in recent years has become an important constituent of destination competitiveness. Looking at the different ways in which individual destinations have responded to this increasing demand, this book provides a better understanding of the preferences, motivations and perceptions that underlie food and wine consumption by Chinese tourists. It also illustrates how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Including a range of case examples from the Asia-Pacific region and Europe, this book ultimately investigates the strategic directions adopted to guide destination development and marketing initiatives. Such a perspective provides a novel contribution to the still limited body of knowledge on China outbound tourism and will be of interest to upper level students, researchers and academics in Tourism and Hospitality.
Author: Christof Pforr Publisher: Routledge ISBN: 1351742728 Category : Business & Economics Languages : en Pages : 475
Book Description
The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book specifically focuses on the demand for food and wine tourism experiences by Chinese tourists, which in recent years has become an important constituent of destination competitiveness. Looking at the different ways in which individual destinations have responded to this increasing demand, this book provides a better understanding of the preferences, motivations and perceptions that underlie food and wine consumption by Chinese tourists. It also illustrates how food and wine tourism experiences have been used in a range of international destinations to specifically attract visitors from China. Including a range of case examples from the Asia-Pacific region and Europe, this book ultimately investigates the strategic directions adopted to guide destination development and marketing initiatives. Such a perspective provides a novel contribution to the still limited body of knowledge on China outbound tourism and will be of interest to upper level students, researchers and academics in Tourism and Hospitality.
Author: Hsiao-Ching Chou Publisher: Sasquatch Books ISBN: 1632171244 Category : Cooking Languages : en Pages : 563
Book Description
Any kitchen can be a Chinese kitchen with these 80 easy comfort food recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with accessible recipes that bring comfort with a single bite or sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you’ll find: • 80 approachable recipes for homestyle Chinese dishes • Essential tips for Chinese cooking, including wok care, rice preparation, and more • Basic Chinese pantry staples, plus acceptable substitutions for busy cooks Recipes include: • Red-braised porky belly • Dry-fried green beans • Braised-beef noodle soup • Green onion pancakes • Garlic eggplant • Hsiao-Ching Chou’s famous potstickers • And much more! Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.
Author: Janet Z. Wang Publisher: Random House ISBN: 1473566037 Category : Cooking Languages : en Pages : 277
Book Description
The story of wine's ancient beginnings, with a foreword by Oz Clarke. The Chinese have been making wine since the days of the Silk Road and they have a rich, yet little known wine culture. Their now thriving wine market is entwined with thousands of years of fashion, poetry, and art, and offers a window into the country's vibrant history and legendary tales. This well-researched book offers a taste of China through a wine journey, setting the rise of grape wine against the fascinating backdrop of Chinese culture. In an accessible and comprehensive tone, this guide covers the relationship between Chinese philosophy and wine, the renaissance of grape wine in modern China, the different varieties of Chinese wines, how to pair them with Chinese food and explores wine etiquette and customs. As wines from China are spreading to our shores and our tables, this book is an essential companion for all wine lovers interested in exploring new flavours while expanding their cultural horizons.
Author: E. N. Anderson Publisher: Yale University Press ISBN: 9780300047394 Category : Cooking Languages : en Pages : 334
Book Description
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
Author: Shiu-ying Hu Publisher: Chinese University Press ISBN: 9789629962296 Category : Nature Languages : en Pages : 940
Book Description
The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
Author: Suzanne Mustacich Publisher: Macmillan + ORM ISBN: 1627790888 Category : Business & Economics Languages : en Pages : 362
Book Description
An inside view of China's quest to become a global wine power and Bordeaux's attempt to master the thirsty dragon it helped create The wine merchants of Bordeaux and the rising entrepreneurs of China would seem to have little in common—old world versus new, tradition versus disruption, loyalty versus efficiency. And yet these two communities have found their destinies intertwined in the conquest of new markets, as Suzanne Mustacich shows in this provocative account of how China is reshaping the French wine business and how Bordeaux is making its mark on China. Thirsty Dragon lays bare the untold story of how an influx of Chinese money rescued France's most venerable wine region from economic collapse, and how the result was a series of misunderstandings and crises that threatened the delicate infrastructure of Bordeaux's insular wine trade. The Bordelais and the Chinese do business according to different and often incompatible sets of rules, and Mustacich uncovers the competing agendas and little-known actors who are transforming the economics and culture of Bordeaux, even as its wines are finding new markets—and ever higher prices—in Shanghai, Beijing, and Hong Kong, with Hong Kong and London traders playing a pivotal role. At once a tale of business skullduggery and fierce cultural clashes, adventure, and ambition, Thirsty Dragon offers a behind-the-scenes look at the challenges facing the world's most famous and prestigious wines.
Author: Cynthia Howson Publisher: Rowman & Littlefield Publishers ISBN: 9781538133521 Category : Languages : en Pages : 210
Book Description
In this exuberant book, the authors share their adventures on the China wine trail, meeting the farmers, entrepreneurs, and teachers who are changing the wine world. They explore wine tourism hot spots, talk to winemakers searching for good grapes, and take us to lush mountains and arid deserts, all in the search for the future of Chinese wine.
Author: Leanne Kitchen Publisher: Hardie Grant ISBN: 9781742705309 Category : Cooking Languages : en Pages : 0
Book Description
The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world. This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Author: Christof Pforr
Author: Christof Pforr
Author: Hsiao-Ching Chou
Author: Janet Z. Wang
Author: Yan-kit So
Author: E. N. Anderson
Author: Shiu-ying Hu
Author: Zhengping Li
Author: Suzanne Mustacich
Author: Cynthia Howson
Author: Leanne Kitchen