"Food in Chinese Culture" Author: Zhang Guangzhi, editor-in-chief / [USA] Jonathan Spence / [USA] Xue Aihua / Xu Yanguang / Mou Fuli Publisher: Guangxi Normal University Press

Introduction
【Editor's recommendation】
Do you know when the first piece of tofu was made? When were chopsticks first used? When did food begin to be divided into yin and yang, cold and hot? What was the huge impact of the introduction of sweet potatoes and corn? Why do Chinese people pay attention to eating a mouthful of rice with a mouthful of vegetables?
Why do Chinese people show such creativity in the field of "food"?
★Masters gathered together to write a pioneering work on the systematic study of Chinese food culture
Kwang-Chih Chang, world-renowned archaeologist and member of the U.S. National Academy of Sciences;
Jonathan Spence, one of the most respected American sinologists of our time;
Xue Aihua, author of "The Golden Peaches of Samarkand" and a major researcher on Tang history;
Xu Yanguang, the main founder of psychological anthropology and president of the American Anthropological Association...
A lineup of top scholars from different fields such as archaeology, history, and anthropology, each of whom writes about the food style of a dynasty. It is both academically rich and readable for the general public, a history of Chinese food dedicated to all readers.
★ Archaeological relics, tomb brick murals, poems, travel notes, recipes, and notes of Western observers, rich materials to reconstruct a panoramic view of Chinese cuisine
From the remains of grains and livestock unearthed in Mawangdui, Changsha, to the kitchen paintings in the murals of tombs in the Han, Wei and Six Dynasties; from the banquets for successful candidates, family banquets and farewell banquets described in Tang and Song poems, to the various recipes written by gourmets in the Ming and Qing dynasties; from the "Manchu and Han Banquet" recorded in the official regulations of the Qing Dynasty, "Guanglu Temple Rules", to the surprise, admiration and intoxication of Western observers who came to China in modern times...
Combining recent archaeological findings with vast amounts of literature and data, and through rigorous and detailed analysis, a panoramic view of Chinese food culture is sketched out.
★ From the Qin, Han, Tang, Song, Yuan, Ming and Qing dynasties, from the eight delicacies of the imperial court to the millet rice and turnip soup of the common people, all are told in detail
Chinese civilization has always advocated that "food is the most important thing for the people". From ancient times to the present, no matter where in the world, rich or poor, what do people living in China eat? And how do they like to eat?
The "rice-dish" principle was established in the pre-Qin period and has continued to this day?
Zhang Qian, an envoy of the Han Dynasty, not only opened up the Silk Road, but also brought back grapes, pomegranates, sesame seeds, onions, and walnuts to China?
All kinds of rare and exotic delicacies from the Western Regions, Lingnan, and Mobei actually triggered a "food revolution" on the dining tables in the Tang Dynasty?
Business was booming during the Song Dynasty and night markets were bustling, so why did intellectuals advocate "the best thing in life is simple joy"?
How were the five major cuisines of modern China established? Why is Cantonese cuisine considered the best in the world?
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★ Copperplate color illustrations, four-color printing, black hot stamping design on the cover, hardcover collection
【Celebrity Recommendation】
China's natural resources and unique food cooking, preparation, and supply have played a vital role in the formation of Chinese culture. This book conducts a broad anthropological study of Chinese food traditions and provides a unique analysis of Chinese culture from the perspective of eating habits. ... The rich materials provided by the authors have opened up a new direction of research, analysis, and interpretation not only for Sinology research, but also for various comparative cultural studies.
——Xu Zhuoyun