The Chinese Cuisine Classic

Author: Ren Baizun
Publisher:
Publishing Date: 1999-02-01
Features:
1. This book is divided into 11 parts: "General Discussion," "Food History," "Food Theory," "Food Art," "Food Treasures (Part 1)," "Food Treasures (Part 2)," "Food Nutrition," "Food Customs," "Food Etiquette," "Food Affairs," and "Food Classics," as well as 11 appendices such as "Major Food Events in Chinese Cuisine History," "Famous Chefs (from Shang Dynasty to the Republic of China)," "Cooking Education Institutions in China," "Famous Dishes (from Xia Dynasty to the Republic of China) and Their Origins," "Famous Snacks (from Primitive Society to the Republic of China) and Their Origins," "Major Famous Restaurant Origins," "Social Groups and Organizations Related to Chinese Cuisine," "Cooking Education in China," and "Modern Chinese Culinary Books List," totaling 1.8 million words.
2. Each part of the book systematically discusses the origin and development of cooking according to its requirements. The vertical timeline begins with the archaeological discovery of the "Peking Man" using fire for cooking and follows the chronological order of each historical period. For example, the "Food History" section highlights the historical progress of cooking; the "Food Theory" section discusses the influence of famous figures and works from various historical periods on the development of cooking; the "Food Art" section explores the evolution of culinary techniques such as knife skills, heat control, and seasoning; and the "Food Treasures" section covers the origins, development, and legends of famous dishes and snacks.
3. The scope of the book is limited to "food" related to cooking, excluding tea, wine, beverages, dried goods, and canned foods.
4. The book upholds academic research. For issues still debated or held with differing opinions, it adopts mainstream viewpoints or those supported by more substantial evidence, but this does not mean denying or excluding other perspectives.
5. Each part of the book includes an introductory article explaining the content of the subject, to help readers grasp the key points.
6. Most of the famous dishes and snacks featured in the "Food Treasures" section were influential at the time or widely circulated among the public. After the Republic of China, the culinary industry developed rapidly, with an endless variety of delicious dishes. Due to space limitations, only selected entries are included.
7. The appendix "Famous Chefs (from Shang Dynasty to the Republic of China)" features a selected list of renowned chefs.
8. At the end of the book, there is a "Stroke Order Index" and a "Pinyin Index" for readers to reference.
The Comprehensive Book of Chinese Cuisine is divided into 12 parts, including "General Discussion," "Food History," "Food Theory," "Food Materials," "Food Art," "Food Treasures (Part 1)," "Food Treasures (Part 2)," "Food Nutrition," "Food Customs," "Food Etiquette," "Food Affairs," "Food Classics," and appendices. It comprehensively covers various fields of culinary science and food culture, with rich content, profound insights, clear stances, and a systematic, authoritative, scientific, practical, and readable approach. It serves as an excellent guide and reference for researchers, culinary professionals, and enthusiasts of cooking and food culture.