Renowned sinologist Thomas O. H?llmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. H?llmann describes the food rituals of major Chinese religions and theRenowned sinologist Thomas O. H?llmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. H?llmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.This history recounts the invention of noodles, the role of butchers and cooks in Chinese politics, the debates about the earliest origin of grape wines, and the recent issue of food contamination. It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. H?llmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture....
|Title||:||The Land of the Five Flavors: A Cultural History of Chinese Cuisine|
|Number of Pages||:||198 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
The Land of the Five Flavors: A Cultural History of Chinese Cuisine Reviews
The Land of Five Flavors is a competent undergraduate lit-crit of Chinese cuisine at best, ridden with irrelevant observations like "It is impossible to find out exactly why 'General Tso's Chicken' has been hugely popular in the United States since the 1970s," which ends on a bizarre note as the author spends the last two paragraphs telling the reader how to cook Chinese food.
Interesting way to present a (very) short history of Chinese culture and cuisine. Obviously because this only clocks in at 150 pages it's a more simplistic overview, but I found it to be an interesting introduction. There are recipes and excerpts from historic texts throughout the whole narrative, which was really cool. The ideas sort of jump around so it can be a little hard to follow at times.
Title: The Land of the Five Flavors - A Cultural History of Chinese Cuisine Author: Thomas O. Hollmann Published: 12-10-13 Publisher: Columbia University Press Pages: 216 Genre: Food. Cooking & Wine Sub Genre: Cultures; History; Asian; Cookbooks: Chinese ISBN: 9780231161862 ASIN: B00GF2SORI Reviewer: DelAnne Reviewed For: NetGalley My Rating: 3 1/2 Stars . The rating makes it look like this book was not interesting but it was. It was just not what I was expecting. I was thing more of the various food styles, such as Cantonese, Mandarin, Sichuan, Hunan and Beijing etc. How the different provinces developed the flavors in that region. That being said I did enjoy reading the cultural and economic history of the people, nation and agricultural development. I should love to learn more of the background on Chinese food production, but would like to be better informed on the subject matter. If the ever do get a historical book on the development of the various provinces' food tastes, then count me in to read is as soon as it is off the presses. My rating for the misnomer of The Land of Five Flavors Title.Amazon link: https://www.amazon.com/gp/product/B00...Barnes and Noble link: http://www.barnesandnoble.com/w/the-l...GoodReads link: https://www.goodreads.com/book/show/1...The Reading Room link: https://www.facebook.com/permalink.ph...
Broad cultural history of Chinese food--the social organization needed to grow rice as villages, the introduction of Portuguese-distributed chilies, tracing the parallel tracks of famines and the fashion for voluptuous people, royal porcelain, religious vegetarianism, regional specialties, Han poetry about a well-sharpened kitchen knife and the elaborate imperial tax documents recording commodity production.
I loved this book. It's incredibly well-researched, yet conversational and informal. Some people may object to the rambling mixture of fact and opinion, but I find it charming. My brain is now exploding with knowledge of Chinese food culture and history.
More a look at the history of Chinese politics and bureaucracy _through_ a food lens than a cultural history of Chinese cuisine. Interesting enough in parts, but based on the title, I was expecting more of an ethnographic study on China's regional culinary traditions and foodways.
This lacks content, context, or recipes.
I enjoyed this exploration of the history of Chinese cuisine, though there were many times I yearned for more story and lyricism. There are a few recipes, but this is mostly a scholarly volume.