Four Wisdoms Theory of Food

Author: Xiong Sizhi
Publisher:
Publish Date: 2005-03-01
Features: This book categorizes its observations on regional cuisines from a cultural studies perspective under the "Trend Theory," includes the systematic aspects of culinary techniques in the "Art and Craft Theory," encompasses all historical and contemporary dimensions related to food and cooking in the "Vertical and Horizontal Theory," gathers the writings on Sichuan cuisine into the "Sichuan Cuisine Theory," and places some prefaces and book reviews in the "Literary Fragments Theory." The writings of Chinese chefs are included in the "Kitchenhand Theory."