"Food and Chinese Culture" Author: Wang Renxiang Publisher: Guangxi Normal University Press

Introduction · · · · · ·
"Eating" is one of the most vital themes in Chinese culture. The author intervenes in the evolution of food as an archaeologist, and includes "eating" in the category of social history. In a graphic way, he describes the evolution of eating utensils, cooking methods, and food stories, and examines the origins one by one, reproducing the breadth and depth of Chinese culture from the matter of "eating". The book is written fluently, the language is popular and humorous, and academic research is integrated into the "common matter" of eating, which makes the beauty of food and the elegance of eating delicious and mouth-watering.

About the Author
Wang Renxiang is an archaeologist, researcher at the Institute of Archaeology, Chinese Academy of Social Sciences, and professor at the Graduate School of the Chinese Academy of Social Sciences. He has been appointed as a distinguished professor at Nanjing Normal University and Capital Normal University, and a distinguished researcher at the School of Humanities, Shanghai Jiaotong University. He has edited and written more than 100 books, including "Art Waves in Prehistoric China: A Study of Painted Pottery of Miaodigou Culture", "Collection of Essays on Prehistoric Archaeology in China", "Half Window Image", "The Taste of the Past: The History and Culture of Chinese Food", "Good Self-restraint: Ancient Belt Hooks and Buckles", "Great Yangshao: The Cultural Roots of the Loess Plateau", and "Nanfan Haihunhou".