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Chinese History and CultureSixth Century B.C.E. to Seventeenth Century$
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Ying-shih Yü

Print publication date: 2016

Print ISBN-13: 9780231178587

Published to Columbia Scholarship Online: September 2017

DOI: 10.7312/columbia/9780231178587.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 22 June 2021

Food in Chinese Culture

Food in Chinese Culture

The Han Period (206 B.C.E.–220 C.E.)

Chapter:
(p.91) 5. Food in Chinese Culture
Source:
Chinese History and Culture
Author(s):

Ying-shih Yü

, Josephine Chiu-Duke, Michael S. Duke
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231178587.003.0005

This article summarizes virtually all of the articles of food and culinary methods and tools in ancient China in the Han Dynasty. It reveals a major aspect of Han culture through its food and culinary methods.

Keywords:   Chinese food, Han dynasty, geng, stew, shi, salted darkened beans, mian, noodles, bing, cakes

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