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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover - 2013
by H�llmann, Thomas O.
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- Title The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
- Author H�llmann, Thomas O.
- Binding Hardcover
- Edition Hardback
- Pages 198
- Language ENG
- Publisher Columbia University Press
- Date 2013
- Features Bibliography, Dust Cover, Illustrated, Index, Recycled Paper, Table of Contents
- ISBN 9780231161862
-
Themes
- Cultural Region: Asian - Chinese
Media reviews
Citations
- Choice, 10/01/2014, Page 280
- Library Journal, 10/01/2013, Page 97
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The Land of the Five Flavors : A Cultural History of Chinese Cuisine
by Hollmann, Thomas O
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by Höllmann, Thomas O.
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine
by Thomas O. Hollmann
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Hardback. New. Translation of: Schlafender Lotos, trunkenes Huhn.
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The Land of the Five Flavors � A Cultural History of Chinese Cuisine
by Hollmann, Thomas O./ Margolis, Karen
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Columbia Univ Pr, 2013. Hardcover. New. 198 pages. 9.25x6.50x1.00 inches.
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by Höllmann, Thomas O.
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New York : Columbia University Press, 2014. Book. Fine. Hardcover. 8vo - over 7¾ - 9¾" tall. blue cloth, gilt spine, ix, 198 pages : illustrations, maps, Text in English, translated from German, Runner-up for World Cookbook Award 2017 CONTENTS: Rice doesn't rain from heaven -- A taste of harmony -- Fire, ice, and flavor -- A culinary cosmos -- Heavenly dew --Regulations and conventions -- The tavern of eternal happiness -- Epilogue. Ho?llmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants. He details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. From the invention of noodles to the causes of modern-day food contamination, he uncovers fascinating aspects of daily Chinese life..
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by H
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The Land of the Five Flavors
by Hollmann, Thomas O.
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New York: Columbia University Press, 2013. New Hardcover. Hollmann, Thomas O.The Land of the Five Flavors: a cultural history of Chinese cuisine. (Arts & Traditions of the Table) Colombia University Press: New York, 2014. 8vo (240x165mm) HC ix,[3],198,[6]pp. (translated by Karen Margolis)
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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
by Höllmann, Thomas O.; Margolis, Karen [Translator]
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Columbia University Press. hardcover. New. 6x0x9. Brand New Book in Publishers original Sealing
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