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The Land of the Five Flavors

A Cultural History of Chinese Cuisine

Thomas O Höllmann author Karen Margolis translator

Format:Hardback

Publisher:Columbia University Press

Published:13th Dec '13

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The Land of the Five Flavors cover

A feast for history buffs and food lovers, tracing the evolution, rituals, and meaning of Chinese cooking throughout the centuries

Renowned sinologist Thomas O. Hollmann 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. Hollmann 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. Hollmann'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, Hollmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

Photos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen. -- William H. Nienhauser, University of Wisconsin-Madison Hollmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources. The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Hollmann makes it look easy. -- Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages Anyone interested in China or in food history needs this book, an insightful introduction to China's food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day. -- Naomi Duguid, author of Burma: Rivers of Flavor; co-author of Beyond the Great Wall: Recipes and Travels in the other China This engaging look at China's culinary history will appeal to readers interested in China and those who enjoy books on cooking.Library Journal Library Journal Rewarding and illuminating. -- Rachel Anne Calabia San Francisco Book Review Brief, readable, and entertaining... CHOICE

  • Runner-up for World Cookbook Award 2011

ISBN: 9780231161862

Dimensions: unknown

Weight: unknown

216 pages