Emperor's feast / Jonathan Clements
Call number: 641.3 C626E 2021 Material type:
BookPublisher: English : Hodder & Stoughton (GB), 2021Description: 302 p. ; 24 cmISBN: 9781529332445 :Subject(s): Food -- China -- History | Cooking, Chinese -- History | Food habits -- China -- History | China -- Social life and customsDDC classification: 641.3 C626E 2021 Online resources: ดูปกและสารบัญ (see cover and contents) Summary: In The Emperor's Feast, author and presenter Jonathan Clements serves up the history of China not according to emperors or battles, but according to its food and drink. This unique history takes us from the rudimentary grain stews of the Bronze Age to the globalised restaurants of the 21st century, revealing how developments in politics, culture and technology created the ingredients, dishes and eating habits that define Chinese food today. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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General Books
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สำนักวิทยบริการ (Center) ชั้น 7 หนังสือทั่วไปภาษาอังกฤษ 000-900 | Non-fiction | 641.3 C626E 2021 (Browse shelf(Opens below)) | 1 | Available | 3000027754 |
In The Emperor's Feast, author and presenter Jonathan Clements serves up the history of China not according to emperors or battles, but according to its food and drink. This unique history takes us from the rudimentary grain stews of the Bronze Age to the globalised restaurants of the 21st century, revealing how developments in politics, culture and technology created the ingredients, dishes and eating habits that define Chinese food today. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland.
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