The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) by H - 2013-11-26

Columbia University Press. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

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Hardback. New. Translation of: Schlafender Lotos, trunkenes Huhn.

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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..

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)