📖 Second-hand book "History of Chinese Sichuan Cuisine" [90% new]

This book focuses on the historical process of the Bashu ancestors in the Sichuan Basin creating food culture, starting from the Bashu food culture in the Stone Age and the Bronze Age to the mid-20th century. It systematically examines and studies the development and changes of the food structure, cooking methods, flavors, and cooking methods in each stage of the Bashu region's history, and uses a scientific and serious academic method to sort out the basic context of the development history of Sichuan cuisine. As for Sichuan cuisine, which has a global influence, there is still no complete history of Chinese Sichuan cuisine published in China and the West. As a leading original research in the field of food culture history, this book fills this gap and attempts to provide a model for the writing of a general history of Chinese food culture.

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This book is the first history of Sichuan cuisine in China, and also the first history of Chinese cuisine. The author uses the research methods of orthodox historiography, solid historical materials, a global perspective, and strict logic to focus on studying the development and changes of the corresponding food structure, cooking methods, flavors, and cooking methods in each stage of the history of the Bashu region. The author is careful in textual research and writes delicately. There is no lack of a lot of interesting historical materials in the systematic textual research, which makes people read it with interest. It is not only the "past and present" of Chinese Sichuan cuisine, but also a "complete genealogy" of ancient and modern Sichuan cuisine.

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