| 000 | 01692nam a22002777a 4500 | ||
|---|---|---|---|
| 008 | 210916s2021 enk 000 0 0neng d | ||
| 020 |
_a9781529332445 : _c578 |
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| 040 | _aBSRU | ||
| 082 | 0 | 0 |
_a641.3 _bC626E 2021 |
| 100 | 1 | _aClements, Jonathan | |
| 245 | 1 | 0 |
_aEmperor's feast / _cJonathan Clements |
| 260 |
_aEnglish : _bHodder & Stoughton (GB), _c2021 |
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| 300 |
_a302 p. ; _c24 cm. |
||
| 520 | _aIn 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. | ||
| 650 | 0 |
_aFood _zChina _xHistory |
|
| 650 | 0 |
_aCooking, Chinese _xHistory |
|
| 650 | 0 |
_aFood habits _zChina _xHistory |
|
| 651 | 0 |
_aChina _xSocial life and customs |
|
| 856 | 4 |
_3ดูปกและสารบัญ (see cover and contents) _uhttps://opacb.bsru.ac.th/book/File115215.pdf |
|
| 900 | _a21/10/19 | ||
| 901 | _aGen Food. | ||
| 901 | _aFood Sci. | ||
| 901 | _anew_oct21 | ||
| 940 | _a31212 | ||
| 942 |
_2ddc _c1 |
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| 999 |
_c115215 _d115215 |
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| 039 |
_c17232 _dชมพูนุท ชาญจรัสพงศ์ |
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