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Author: Derek Sandhaus Publisher: U of Nebraska Press ISBN: 1640122591 Category : Biography & Autobiography Languages : en Pages : 347
Book Description
2020 Gourmand Award in Spirits Gold Medal winner in the Independent Book Publishers Awards China is one of the world's leading producers and consumers of liquor, with alcohol infusing all aspects of its culture, from religion and literature to business and warfare. Yet to the outside world, China's most famous spirit, baijiu, remains a mystery. This is about to change, as baijiu is now being served in cocktail bars beyond its borders. Drunk in China follows Derek Sandhaus's journey of discovery into the world's oldest drinking culture. He travels throughout the country and around the globe to meet with distillers, brewers, snake-oil salesmen, archaeologists, and ordinary drinkers. He examines the many ways in which alcohol has shaped Chinese society and its rituals. He visits production floors, karaoke parlors, hotpot joints, and speakeasies. Along the way he uncovers a tradition spanning more than nine thousand years and explores how recent economic and political developments have conspired to push Chinese alcohol beyond the nation's borders for the first time. As Chinese society becomes increasingly international, its drinking culture must also adapt to the times. Can the West also adapt and clink glasses with China? Read Drunk in China and find out.
Author: Derek Sandhaus Publisher: U of Nebraska Press ISBN: 1640122591 Category : Biography & Autobiography Languages : en Pages : 347
Book Description
2020 Gourmand Award in Spirits Gold Medal winner in the Independent Book Publishers Awards China is one of the world's leading producers and consumers of liquor, with alcohol infusing all aspects of its culture, from religion and literature to business and warfare. Yet to the outside world, China's most famous spirit, baijiu, remains a mystery. This is about to change, as baijiu is now being served in cocktail bars beyond its borders. Drunk in China follows Derek Sandhaus's journey of discovery into the world's oldest drinking culture. He travels throughout the country and around the globe to meet with distillers, brewers, snake-oil salesmen, archaeologists, and ordinary drinkers. He examines the many ways in which alcohol has shaped Chinese society and its rituals. He visits production floors, karaoke parlors, hotpot joints, and speakeasies. Along the way he uncovers a tradition spanning more than nine thousand years and explores how recent economic and political developments have conspired to push Chinese alcohol beyond the nation's borders for the first time. As Chinese society becomes increasingly international, its drinking culture must also adapt to the times. Can the West also adapt and clink glasses with China? Read Drunk in China and find out.
Author: Baoguo Sun Publisher: ISBN: 9789811233579 Category : Alcoholic beverages Languages : en Pages : 275
Book Description
Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components. With a history of over 7000 years, Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu, one of the earliest distilled spirits, takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years.This popular science book introduces the concept, history, culture, brewing techniques, flavor types and characteristics of Baijiu and Huangjiu with vivid illustrations. In addition, stories of famous people and alcohol brands, as well as the health factors of Baijiu and Huangjiu are described in detail in this book. Written by an expert team led by Professor Baoguo Sun, an Academician of the Chinese Academy of Engineering, the content also covers the research findings of Baijiu and Huangjiu. Both informative and interesting, this book will provide readers with a comprehensive and objective overview of Chinese alcohols.
Author: Baoguo Sun Publisher: World Scientific ISBN: 9811233586 Category : Technology & Engineering Languages : en Pages : 275
Book Description
Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components. With a history of over 7000 years, Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu, one of the earliest distilled spirits, takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years.This popular science book introduces the concept, history, culture, brewing techniques, flavor types and characteristics of Baijiu and Huangjiu with vivid illustrations. In addition, stories of famous people and alcohol brands, as well as the health factors of Baijiu and Huangjiu are described in detail in this book. Written by an expert team led by Professor Baoguo Sun, an Academician of the Chinese Academy of Engineering, the content also covers the research findings of Baijiu and Huangjiu. Both informative and interesting, this book will provide readers with a comprehensive and objective overview of Chinese alcohols.
Author: Derek Sandhaus Publisher: Penguin Group Australia ISBN: 0143800140 Category : Cooking Languages : en Pages : 183
Book Description
Drawing on interviews with baijiu aficionados, distillers and key players in the alcoholic beverage industry, Sandhaus introduces the history and development of alcohol in China – the birthplace of grain-based alcohol. Distillation and production processes, the landscape of the industry today, and a page-by-page guide to the major varieties, distilleries and brands all feature in Baijiu: The Essential Guide to Chinese Spirits.
Author: John C. Evans Publisher: Praeger ISBN: Category : Cooking Languages : en Pages : 192
Book Description
Traces the history of tea in China from the prehistoric period to the present. Contains chapters on how to prepare tea and on tea ware and tea museums.
Author: John Dudgeon Publisher: Forgotten Books ISBN: 9781330418505 Category : Health & Fitness Languages : en Pages : 358
Book Description
Excerpt from The Beverages of the Chinese Kung-Fu It is recorded of one of the Heroes of the Three Kingdoms (about 221-26 A.D.) that he made his guests drink not less than seven pints of wine, but that a certain officer who could not drink more than three pints of wine, as a favour was allowed to have tea secretly given him in the place of wine. Mencius (368-321 B.C.) says - "In summer cold water was used in drinking; in winter, boiling water" - from which it may be inferred that tea was not then used. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Nicholas J. Tursi Publisher: ISBN: Category : Alcoholic beverages Languages : en Pages : 28
Book Description
Jiu, a catch-all term for a range of alcoholic beverages, names an important and complex aspect of Chinese food culture. From its beginnings in ancient history, jiu went on to designate a wide variety of alcoholic drinks, extended further as fermentation and distillation techniques developed. The various categories and types of jiu, however, make it a difficult concept to accurately convey in English. This essay seeks to define jiu and propose a suitable translation, as well as to explore the etymological history and significance of jiu in China and abroad. The history of jiu in China will be surveyed, focusing on its interaction with the Silk Road. In addition, the origins of a well-known but not well understood item, jiuniang, will be explored in such texts as the Huangdi neijing and Qimin yaoshu. Original translations of passages mentioning items that might be jiuniang will be offered. A case study of jiu in the Dunhuang Manuscripts highlights the intersection of jiu with lay people in Medieval China. Translations of lay society circulars concerning jiu will enable us to explore its impact on its associations with Dunhuang.
Author: John Dudgeon Publisher: Wentworth Press ISBN: 9781360695297 Category : Health & Fitness Languages : en Pages : 356
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Dudgeon Publisher: Forgotten Books ISBN: 9781528164467 Category : Health & Fitness Languages : en Pages : 358
Book Description
Excerpt from The Beverages of the Chinese; Kung-Fu, or Tauist Medical Gymnastics: The Population of China; A Modern Chinese Anatomist and a Chapter in Chinese Surgery The Chinese mode of infusion is perhaps not so well suited for our teas, as in their preparation they are already Spoiled to delicate palates accustomed to the less highly cured, sun-dried teas of China and Japan. Tea which requires milk and sugar has been spoilt by repeated firing and fermentation. The infusion made from such tea is coarse and bitter, and so we find it necessary to disguise its bitterness with srrgar and neutralize its astringency by milk, a thin alburninorrs fluid, which forms in the stomach an insoluble albuminate of tannin. We thus rnollify and sweeten the black drarrglrt we are so fond of imbibing. In this way, we first make our tea unpalatable and semi-poisonous, and then minimize its nauseous and bad qrralities by additions which destroy the delicate flavour. Tea should not be infused and left to draw, so as to take the strength out of it, as it is termed, but the leaves should be subjected to a rapid percolation with hot water. This object is attained by using a cup with a perforated bottom, held over or fitting into the teapot while the hot water is poured upon the leaves. The leaves do not come into contact with the infusion after it has passed the strainer. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Derek Sandhaus
Author: Derek Sandhaus
Author: Baoguo Sun
Author: Baoguo Sun
Author: JOHN. DUDGEON
Author: Derek Sandhaus
Author: John C. Evans
Author: John Dudgeon
Author: Nicholas J. Tursi
Author: John Dudgeon
Author: John Dudgeon