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It recorded 1010 food items, 1340 recipes and 160 methods of processing and preserving foods. [96] Yunlin yishi: 云林遗事: Gu Yuanqing A collection of stories about Ni Zan, includes a chapter about his diet. Shiwu bencao (Food Materia Medica) 食物本草: Wang Ying Greatly contributed to the development of medical foods. [93] Shipin ji ...
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.
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."
The processing of food into finished and packaged products also grew extensively. Although a growing number of food products were packaged for export, China's food processing capacity was relatively low in the mid-1980s.
500 BC – The moldboard iron plough is invented in China; 500 BC – Row cultivation of crops using intensive hoeing to weed and conserve moisture practised in China; 300 BC – Efficient trace harness for plowing invented in China; 200 BC – Efficient collar harness for plowing invented in China; 100 BC – Rotary winnowing fan invented in China
~7000 BCE: Chinese villagers were brewing fermented alcoholic drinks on small and individual scale, with the production process and methods similar to that of ancient Egypt and Mesopotamia. [ 22 ] ~7000 BCE: Sheep , originating from western Asia, were domesticated with the help of dogs prior to the establishment of settled agriculture , [ 23 ]
Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press. ISBN 0300019386. David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature," Journal of the American Oriental Society 106.1 (1986): 49–63. Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.