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Piotr Gibas - Eating the Mountain, Eating the Sea, Inbunden

Inbunden, Engelska, 2026

Eating the Mountain, Eating the Sea

A History of Food in China

Av Piotr Gibas

Del i serien Foods and Nations

271 kr

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Beskrivning
Chinese cuisine is one of the world’s most celebrated and complex culinary traditions, yet much about it remains misunderstood. Beyond the stereotypes of exotic ingredients or the familiar dishes served in Chinese restaurants in Western countries, the reality of Chinese food is deeply regional, historical and culturally significant. This book demystifies Chinese cuisine by examining five foundational ingredients that underpin its foodways and traces how they are employed across eight major regions, from Sichuan’s fiery flavours to Guangdong’s delicate dim sum. Eating the Mountain, Eating the Sea shows that understanding what Chinese people really eat offers insights into China’s culture, identity and global influence. This is a fascinating guide for food lovers, students and anyone interested in China’s culinary heritage.
Produktinformation
  • Utgivningsdatum: 2026-12-14
  • Mått: 156 x 234 x undefined mm
  • Vikt: 454 g
  • Format: Inbunden
  • Språk: Engelska
  • Serie: Foods and Nations
  • Antal sidor: 256
  • Förlag: Reaktion Books
  • ISBN: 9781836392811
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Mer om författaren

Piotr Gibas is Associate Professor of Chinese and Director of Chinese Studies at the College of Charleston, South Carolina. He is the author of several articles on Chinese food and early Chinese thought.

Recensioner i media

What is Chinese cuisine? And how can it be defined? What common traits emerge from the interactions among a great variety of practices, techniques, and ingredients? In his comprehensive exploration of Chinese history and regional traditions, Piotr Gibas offers an expansive portrait of the complexity and diversity of Chinese food in its contemporary manifestations. “Native harvests” – unique crops and animal breeds that in the past were the result of poverty and ingenuity and have since become gourmet items – come to the foreground as the symbol of a culinary culture that takes full advantage of local conditions, allowing for innovation and endless creativity.

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