Search results
Results from the WOW.Com Content Network
This is a list of historical Chinese sources referring to Chinese cuisine.Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm.
China's limited space for farming has been a problem throughout its history, leading to chronic food shortage and famine. While the production efficiency of farmland has grown over time, efforts to expand to the west and the north have met with limited success, as such land is generally colder and drier than traditional farmlands to the east.
It is the source of most of the calories and protein in the average diet and accounts for a sizable proportion of the value of agricultural production. China's statisticians define grain to include wheat, rice, corn, sorghum, millet, potatoes (at one-fifth their fresh weight), soybeans, barley, oats, buckwheat, field peas, and beans. Grain ...
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN 9780333576717. Martin Yan. Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758. Georgina Freedman. Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province. (Octopus; Kyle, 2018).
Publishers Weekly described the work as "supple and affectionate" and called attention to how the book chronicled China during the Chinese economic reform period. [4] Kirkus Reviews wrote that the book is a "satisfying history". [5] According to Dunlop, the Chinese publication had a positive reception. [1]
Food security has long been a priority for China, which has a painful history of famine and must feed nearly 20% of the global population with less than 9% of its arable land and 6% of its water ...
Many famous dishes were developed through creating imperial food such as the six cereals stew which included rice, millet, broomcorn, sorghum, wheat and wild rice. [3] Imperial cuisine was closely related to preserving health. Several hundred writings about using food and diet therapy for better health have appeared throughout Chinese history.