Food Plants of China

Hardcover (Print)
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This is an encyclopedic, two-part introduction to the edible plants of China. Part I introduces the cultural aspects of Chinese food plants and the spread Chinese culinary culture to the outside world. It also describes how botanical and cultural information was acquired, which plants have been selected by the Chinese people for food, how these foodstuffs are produced, preserved, and prepared, and what lessons can be learned from Chinese practices. Part II provides the botanical identification of the plant kingdom for the esculents used in China as food and/or for beverage. The plants are illustrated with line drawings or composite photographs.

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Product Details

  • ISBN-13: 9789622018600
  • Publisher: Chinese University Press, The
  • Publication date: 4/6/2005
  • Pages: 800
  • Product dimensions: 7.42 (w) x 10.84 (h) x 2.17 (d)

Meet the Author

Hu Shiu-ying is one of the most distinguished research scientists in the field of plant taxonomy.

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Table of Contents

Introduction : why the book and to whom it is addressed
I The sources and nature of information 3
II The production and preparation of Chinese plant food 19
III Selected Chinese food plants with instruction for preparation 47
IV Spices and flavoring materials 147
V Health food and herbal tea 161
VI Nonvascular plants : monerans, algae, fungi and lichens 257
VII Vascular plants : pteridophytes and spermatophytes 271
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