Agriculture & Food Systems · World Cuisines & Food Culture
A topic within World Cuisines & Food Culture, itself one of 11 topics in that field and part of Agriculture & Food Systems.
2 works
Shiu Wong Chan
The first Chinese cookbook written in English by a Chinese author, arguing home Chinese cooking was a coherent, learnable technique rather than the mysterious practice of American 'chop suey' restaurants, and setting out to teach it directly to Western readers.
link checked 17 Sept 2026K.C. Chang (ed.)
Assembles historians and anthropologists to show Chinese food was never a single cuisine but a set of regionally and dynastically distinct practices, shaped as much by famine, ritual and class as by taste.