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Food Culture in China - Newman, Jacqueline M.
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Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.

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Produktbeschreibung
Presents an overview of the role of cuisine in Chinese culture, including a food history, ingredients, cooking techniques, regional differences, food for celebrations, and the role of diet in Chinese medicine.
Autorenporträt
JACQUELINE M. NEWMAN is a retired Professor in the Family, Nutrition, and Exercise Department of Queens College, Flushing, New York, and the editor of Flavor and Fortune, a quarterly about the science and art of Chinese food.