The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.

Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China

"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--

This exciting title in ABC-CLIO's Popular Culture in the Contemporary World series offers the nonspecialist reader the only up-to-date introduction to all facets of popular culture in China. China's release from Maoist austerity has produced an explosion in popular culture. The Chinese have embraced such technologies as television and cell phones and shaped them to their own social context. Understanding modern China requires a thorough knowledge of daily life there. This book presents readers, from high-school and college students to the inquisitive tourist, with that knowledge. The author, a scholar of Chinese culture, draws on his own fieldwork, along with authoritative scholarship and reporting, to give the reader a comprehensive, lively, and accessible introduction to all aspects of Chinese popular culture. The book begins with an introduction to understanding popular culture in China and covers mass media; print media; cinema, film, and video; the Internet; and also discusses the rise of consumption and consumerism. From the modernization of traditional theater to the traditional uses of modern technology, this book presents a guide to the emerging culture of a country that will inevitably become increasingly influential in coming years.

This textbook provides a comprehensive and very detailed insight into Chinese Contemporary Geography in English. It documents the geographical issues associated with China's rapid growth. Since initiating the reforms and open policy, China has achieved tremendous success. China's rapid growth is now a driving force in the global economy and is achieving unprecedented rates of poverty reduction. However, China also faces a number of sustainability and emerging challenges associated with rapid growth such as growing regional disparities in terms of per capita income and social-economic development, sustainable resource development, and issues related to regional and global economic integration. In addition, rapid economic growth has also brought about major challenges such as resource shortages, ecological and environmental destruction, land degradation and frequent disasters. This book presents the authors’ reflections. This lavishly illustrated book covers physical geography, history, and economic and political systems of the world's most populous country. The major focus is on geographical issues in China's contemporary development: agriculture, population, urbanization, resource and energy, and environment. The lead author of the book has taught relevant courses in China for three decades, and authored and edited multiple textbooks for Chinese students. This book will appeal to undergraduate students of geography and related disciplines with a regional focus on China and to the general reader who wants to learn different geographical aspects of modern China with little academic background in geography.

Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

Kuah explores the centrality of ancestors and ancestor worship of the Chinese in the Diaspora Chinese and China universes. Building on the original work and book on “Rebuilding the Ancestral Village: Singaporeans in China”, this book goes beyond the premise of remaking the ancestral home. Ancestor worship and the ancestors, together with selected cultural practices, constitute an important aspect of the broad Chinese culture shared by these two groups of Chinese and leads to the making of a collaborative cultural basin. This book takes the audience on an ancestor worship journey to uncover the complexity of ancestors and ancestral souls crossing transnational spaces, their choices of ancestral soul homes, the significance of the lineage ancestral house and the engagement of women through food offering contesting patriarchy. It also explores the increasing role of the Mainland Chinese state in appropriating ancestor and ancestor worship as a cultural icon and during the Qingming festival as a socio-moral capital and cultural bridge to foster closer ties with the Diaspora Chinese in its attempt to bring them into its “Chinese civilizational polity”. The book also takes the audience on a photographic journey to visually experience the various rituals and the vibrancy of the ritual performances conducted during the different stage from pre-communal to communal ancestor worship. An essential read for scholars of Chinese society and religion, Chinese migration and diaspora studies.

The association between diet and health has been identified, and a healthy diet can help prevent various cardiovascular diseases (CVD). Dietary behaviors and dietary patterns are changing, especially in developing countries; with the ever-increasing amount of processed food and changing lifestyles, people eat more foods rich in energy, fat, free sugars, and salt, but not enough in fruits, vegetables, and other dietary fibers. CVD, including coronary heart disease, heart failure, stroke, and hypertension, are the leading cause of mortality worldwide. Poor dietary behaviors and patterns are risk factors for the continuing increase of CVD incidence, accounting for more than 11 million deaths.

This volume presents nine articles about the development, migration, culture and identify of the ethnic minorities in socialist China. The articles in this volume, which originally appeared in Open Times (开放时代), broadly reflect the concerns, interests and perspectives of the Chinese scholars involved in the study of China’s ethnic minorities.

This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.