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

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

by Thomas O. Höllmann, Karen Margolis
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Overview

The Land of the Five Flavors: A Cultural History of Chinese Cuisine by Thomas O. Höllmann

Renowned sinologist Thomas O. Höllmann 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. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.

Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

Columbia University Press

Product Details

ISBN-13: 9780231536547
Publisher: Columbia University Press
Publication date: 12/10/2013
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 304
File size: 16 MB
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About the Author

Thomas O. Höllmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. His publications include The Silk Road and The Old China: A Cultural History.

Karen Margolis is a writer and translator living in Berlin. She is also the translator of The Art of Philosophy by Peter Sloterdijk.

Columbia University Press

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The Land of the Five Flavors: A Cultural History of Chinese Cuisine 4 out of 5 based on 0 ratings. 1 reviews.
InspirationalAngel531 More than 1 year ago
Title: The Land of the Five Flavors - A Cultural History of Chinese Cuisine Author: Thomas O. Hollmann Published: 12-10-13 Publisher: Columbia University Press Pages: 216 Genre: Food. Cooking & Wine Sub Genre: Cultures; History; Asian; Cookbooks: Chinese ISBN: 9780231161862 ASIN: B00GF2SORI Reviewer: DelAnne Reviewed For: NetGalley My Rating: 3 1/2 Stars . The rating makes it look like this book was not interesting but it was. It was just not what I was expecting. I was thing more of the various food styles, such as Cantonese, Mandarin, Sichuan, Hunan and Beijing etc. How the different provinces developed the flavors in that region. That being said I did enjoy reading the cultural and economic history of the people, nation and agricultural development. I should love to learn more of the background on Chinese food production, but would like to be better informed on the subject matter. If the ever do get a historical book on the development of the various provinces' food tastes, then count me in to read is as soon as it is off the presses. My rating for the misnomer of The Land of Five Flavors Title is 3 1/2 out of 5 stars.