Request Inspection Copy

If you are an Academic or Teacher and wish to consider this book as a prescribed textbook for your course, you may be eligible for a complimentary inspection copy. Please complete this form, including information about your position, campus and course, before adding to cart.

* Required Fields

To complete your Inspection Copy Request you will need to click the Checkout button in the right margin and complete the checkout formalities. You can include Inspection Copies and purchased items in the same shopping cart, see our Inspection Copy terms for further information.

Any Questions? Please email our text Support Team on text@footprint.com.au

Submit

Email this to a friend

* ALL required Fields

Order Inspection Copy

An inspection copy has been added to your shopping cart

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

by Thomas O Hollmann Columbia University Press
Pub Date:
09/2013
ISBN:
9780231161862
Format:
Hbk 216 pages
Price:
AU$84.00 NZ$86.96
Product Status: In Stock Now
add to your cart
World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He also 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. This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. Höllmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.

Preface
1. Rice Doesn't Rain from Heaven
2. A Taste of Harmony
3. Fire, Ice, and Flavor
4. A Culinary Cosmos
5. Heavenly Dew
6. Regulations and Conventions
7. The Tavern of Eternal Happiness
8. Epilogue
Bibliography
Appendix
Index

Brief, readable, and entertaining...
Thomas O. Hollmann 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.