Jump to ContentJump to Main Navigation
The Land of the Five FlavorsA Cultural History of Chinese Cuisine$
Users without a subscription are not able to see the full content.

Thomas Höllmann

Print publication date: 2013

Print ISBN-13: 9780231161862

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231161862.001.0001

Show Summary Details
Page of

PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2022. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 04 July 2022

Fire, Ice, and Flavor

Fire, Ice, and Flavor

(p.37) Chapter Three Fire, Ice, and Flavor
The Land of the Five Flavors

Thomas O. Höllmann

, Karen Margolis
Columbia University Press

This chapter explores the various ways in which food is prepared, sold, and served in ancient China. The agricultural system—which included soil cultivation, animal husbandry, the production of clothing and medicines, as well as trade, community, and religious functions—all followed the rhythm of the four seasons. The storage and preservation of food was doubtless of great concern at the time, with ice becoming a precious commodity. And food preparation, the domain of butchers and cooks, was refined over the centuries, as eating raw food was often considered barbaric. In the larger scale, trade and food production was overseen by a complex network of guilds that regulated the market. Evidently, throughout Chinese history, food is sometimes treated as more than mere subsistence, as even the tableware unearthed in archaeological digs shows that food also serves an aesthetic function.

Keywords:   agricultural system, four seasons, storage of food, preservation of food, trade, food preparation, food production, tableware

Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .