Jump to ContentJump to Main Navigation
The Land of the Five Flavors – A Cultural History of Chinese Cuisine - Columbia Scholarship Online
Users without a subscription are not able to see the full content.

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Thomas Höllmann

Abstract

This book tracks the growth of food culture in China from its earliest burial rituals to today’s Western fast food restaurants, mapping Chinese cuisine’s geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. It details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. The text is enriched with a selection of favorite recipes and photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. This ... More

Keywords: Chinese food culture, China, local customs, Chinese religions, rites of passage, Chinese recipes, noodles, Chinese politics, Chinese philosophy

Bibliographic Information

Print publication date: 2013 Print ISBN-13: 9780231161862
Published to Columbia Scholarship Online: November 2015 DOI:10.7312/columbia/9780231161862.001.0001

Authors

Affiliations are at time of print publication.

Thomas Höllmann, author
Institut für Sinologie