Taste of the South

Author: Gu Qingsheng
Publisher:
Publish Date: 2006-01-01
Features: Food is one of the richest cultural carriers in Chinese history. The food culture that has been accumulated over China's long five-thousand-year history is something that could take a lifetime to write about. Food culture is both regional and universal, related to geographical conditions, climate, agriculture, customs, immigration, and other natural and humanistic accumulations, rather than being limited to superficial beauty. It is both an expression of desire and a transformation and solace for some desires. The authors of this series of books attempt to interpret the essence of Chinese food culture through a unique approach of walking, observing, eating, and writing. The greatest feature of their food-related writings is the ability to transform them into dishes, whether greasy or light, while also imbued with a subtle rustic charm.