Food for the Emperor

Food for the Emperor PDF Author: John D. Keys
Publisher:
ISBN:
Category : Cooking, Chinese
Languages : en
Pages : 121

Book Description

Food Culture in China

Food Culture in China PDF Author: Jacqueline Newman
Publisher: Bloomsbury Publishing USA
ISBN: 0313085722
Category : Social Science
Languages : en
Pages : 252

Book Description
The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.

History of Tofu and Tofu Products (965 CE to 1984)

History of Tofu and Tofu Products (965 CE to 1984) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436760
Category : Reference
Languages : en
Pages : 2602

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.

History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)

History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014) PDF Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914683
Category : Soybean
Languages : en
Pages : 3015

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.

Recipes from the Garden of Contentment

Recipes from the Garden of Contentment PDF Author: Yuan Mei
Publisher: Berkshire Publishing Group
ISBN: 1614728518
Category : Cooking
Languages : en
Pages : 464

Book Description
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The Land of the Five Flavors

The Land of the Five Flavors PDF Author: Thomas O. Hšllmann
Publisher: Columbia University Press
ISBN: 0231161867
Category : Cooking
Languages : en
Pages : 218

Book Description
Translation of: Schlafender Lotos, trunkenes Huhn.

History of Tofu and Tofu Products (965 CE to 2013)

History of Tofu and Tofu Products (965 CE to 2013) PDF Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914551
Category : Soyfoods
Languages : en
Pages : 4016

Book Description

History of Soy Sauce (160 CE To 2012)

History of Soy Sauce (160 CE To 2012) PDF Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523

Book Description

Icons of American Cooking

Icons of American Cooking PDF Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031338133X
Category : Social Science
Languages : en
Pages : 333

Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
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