This is one of the few books that give actual hard information on the cuisine in China. Since it is not a cookbook, it does not intend to adapt local cookery to a more international audience, but rather documents the cultural and historical significance of larger elements of Chinese cuisine. It also is helpful in identifying the movements and migrations of products throughout Asia, which is quite helpful for serious scholars of Asian cuisines in general.
It's dense as a block of igneous rock, and certainly not for everyone, but definitely a good buy if you take the cuisine seriously.
My only complaint aside from the density is that a good amount of the data is out of date, from the early teens to the late thirties, which misses the PRC's reign almost entirely. It feels like a snapshot in time before the cuisine was heavily damaged by cultural bleaching.
ISBN-13:
978-0849388040
ISBN-10:
084938804X
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