The Land of the Five Flavors 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


The Land of the Five Flavors

简体网页||繁体网页
Thomas O. Höllmann 作者
Columbia University Press
Karen Margolis 译者
2013-11-26 出版日期
216 页数
USD 40.00 价格
Hardcover
丛书系列
9780231161862 图书编码

The Land of the Five Flavors 在线电子书 图书标签: 饮食  物质文化  贺东劢  Food_culture  Chinese_studies   


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The Land of the Five Flavors 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Land of the Five Flavors 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Land of the Five Flavors 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



The Land of the Five Flavors 在线电子书 用户评价

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对中国饮食文化简要的概述...里面关于吃掉阶级敌人的描述比较新

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事实罗列,毫无深思,好奇作者的学科

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事实罗列,毫无深思,好奇作者的学科

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事实罗列,毫无深思,好奇作者的学科

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事实罗列,毫无深思,好奇作者的学科

The Land of the Five Flavors 在线电子书 著者简介

Thomas O. Höllmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. His publications include The Silk Road and The Old China: A Cultural History.

Karen Margolis is a writer and translator living in Berlin. She is also the translator of The Art of Philosophy by Peter Sloterdijk.


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The Land of the Five Flavors 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

The Land of the Five Flavors 在线电子书 图书描述

Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.

Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

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