Food in Chinese culture

This book is a historical anthropological study of Chinese food culture. Edited by archaeologist and anthropologist Chang Kwang-chih, it was first published in 1977. It is a pioneering work in the study of Chinese food culture from both archaeological and anthropological perspectives. It was originally intended to popularize traditional Chinese food culture in English for Western readers, offering both scholarly depth and accessible access. Now, with the permission of Chang Kwang-chih's descendants, and with the original intention of presenting Chinese culture to Chinese readers, this book has been translated into Chinese based on the original edition. In this book, researchers from various disciplines, including anthropology, history, and sinology, examine food culture from various periods in ancient and modern China. By compiling and arranging documentary materials, they reconstruct the dietary habits and styles of various historical periods. They summarize and analyze the ingredients, cooking methods, utensils, dietary structure, dining etiquette, and customs of Chinese cuisine. Furthermore, they explore the important symbolic role of food in Chinese culture. This book is a classic scholarly work on food studies, presenting diverse methodologies and possible approaches to food research, laying the foundation for the study of food culture.

2023-08-01

广西师范大学出版社

A folio page, looking at the mountain

408

9787559849229