Yesterday's Feast (Ancient Chinese Food Culture)

Author: Zhang Zhengyan, Wang Renxiang
Publisher:
Publish Date: 2004-01-01
Features: This book narrates the long development process of Chinese food culture. It elaborates on aspects ranging from the invention of artificial fire to the emergence of agricultural culture, from eating raw meat and blood to stir-frying and deep-frying, from soups and stews to the four major culinary schools, and from chopsticks to spoons.