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My only complaint aside from the density is that a good amount of the data is out of date, from the early teens to the late thirties, which misses the PRC's reign almost entirely.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
Why is ISBN important? ISBN 
Scan an ISBN with your phone
Use the Amazon App to scan ISBNs and compare prices.
This bar-code number lets you verify that you're getting exactly the right version or edition of a book. The 13-digit and 10-digit formats both work.
Use the Amazon App to scan ISBNs and compare prices.
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Join or create book clubs
Choose books together
Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more
About the author
Follow authors to get new release updates, plus improved recommendations.
