Ancient Chinese food culture

Author: Lin Nai Shen
Publisher:
Publish Date: 1997-12-01
Features: The predecessor of this series had 110 topics covering various aspects of history and culture, jointly published by The Commercial Press, the Central Party School Press, Tianjin Education Press, and Shandong Education Press. Now, the editorial board has reorganized the categories, determining ten major categories including archaeology, history and geography, philosophy, culture, education, science and technology, military, economy, literature and art, and sports, totaling 100 topics, exclusively published by The Commercial Press. Each topic has also expanded from the original 50,000 words to about 80,000 words, with richer content and more detailed descriptions. It is hoped that this series can reflect the mainstream and characteristics of Chinese culture from multiple perspectives and levels, enabling readers to understand the basic aspects of Chinese culture and grasp the essence of the Chinese nation. This is the greatest aspiration of the editors.