Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.

Ever hard-working and resourceful, the Chinese have always explored various raw materials to provide for their daily necessities. In the process, they invented things of practical use (mirrors and umbrellas) and economic value (silk and porcelain). In fact, the porcelain became so well loved that Westerners decided to call the country that produced china 'China'! Today, China's great treasury also contains bronzeware, jade carving, embroidery, ornamental knots, paper cuttings, snuff bottles and face masks. Learn about these interesting details and more: * The Silk Route as well as the Pottery and Porcelain Route of old China. * The multitude of Chinese characters and idioms related to jade. * Bronze artefacts unearthed at Qin burial site.

Talk about Chinese culture and images of dragon boats, lion dances, red packets and mandarin oranges readily come to mind. Their common thread is that they are all considered auspicious symbols by the Chinese. This charmingly illustrated book takes you on a journey of discovery of many others: * Animals: Phoenix, tortoise, tiger, bat, toad, spider, deer, elephant, horse, crane, carp, goldfish and others. * Plants: Pine, bamboo, plum peony, peach, orchid, chrysanthemum, pomegranate, gourd and others. * Objects: Treasure bowl, money tree, copper coin, ruyi, mirror, seal, Chinese knot and 'tower of wisdom'. * Home items: New year couplets, dumpling, glutinous rice ball, fish, chopsticks, longevity noodles and others. * Words: Happiness, wealth, longevity, Eight Immortals, combined characters, auspicious numbers and greetings. Understanding the appeal of these symbols will help you to appreciate the arts and crafts displayed in Chinese homes and workplaces.

The scale and variety of Chinese festivals have never ceased to amaze observers. But what are the origins of these festivals and how do they reflect traditional values in a civilisation with more than 5,000 years of history? The reader will be intrigued to learn that the festivals did not all originate at the same time. In fact, many have evolved with the development of the Chinese civilisation. The presentation of the stories about these traditional festivals in comics will help the reader to appreciate their celebrations through the ages.

Christopher Columbus, Vasco da Gama and Ferdinand Magellan are all familiar names from the Age of Exploration (1400–1550). Columbus is known for discovering America; Vasco da Gama is the first European to sail to India; and Magellan is believed to have completed the first circumnavigation of the globe. Such common-sense knowledge has met a serious challenge with new findings related to the great Chinese navigator and explorer Cheng Ho (1371–1435). Over a span of 28 years from 1405 to 1433, he directed seven large-scale voyages to the western Pacific Ocean and the Indian Ocean, and left his mark in over 30 countries in Southeast Asia, West Asia and East Africa. Historians have even suggested that Cheng Ho and his massive fleet could have made their way to America and Australia. How much do you know about Cheng Ho and the voyages he commanded? When and how did these voyages take place? What influences have these historic voyages exerted on the places Cheng Ho had set his feet on? In what aspects is Cheng Ho different from the European explorers? Check out the Ambassador of Peace in this book!

Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The COVID-19 coronavirus outbreak has affected populations across the world. In a short time we were exposed to a critical situation, faced with numerous medical, social and economic challenges. While the medical community has focused on developing successful diagnostic and medical treatments, many countries.