China Cuisine (Essence)

Author: Ren Baizun
Publisher:
Publishing Date: 1999-02-01
Features:
1. This book is divided into 11 chapters: "General Discussion," "Food History," "Food Theory," "Food Art," "Food Treasures (Part 1)," "Food Treasures (Part 2)," "Food Nourishment," "Food Customs," "Food Etiquette," "Food Affairs," and "Food Classics," as well as 11 appendices such as "Major Events in Chinese Cuisine History," "Famous Chefs (Shang Dynasty to the Republic of China)," "Institutions of Culinary Education in China," "Famous Dishes (Xia Dynasty to the Republic of China) and Their Origins," "Famous Snacks (Primitive Society to the Republic of China) and Their Origins," "Major Famous Restaurant Origins," "Social Organizations and Groups of Chinese Cuisine," "Culinary Education in China," and "Modern Chinese Culinary Book Catalogue," totaling 1.8 million words.
2. Each chapter systematically discusses the origin and development of cuisine according to its requirements. The chronological progression begins with the archaeological discovery of "Peking Man" using fire for cooking, followed by systematic discussions of each historical period. For example, the "Food History" chapter highlights the historical evolution of cuisine; the "Food Theory" chapter discusses the influence of famous figures and works from different historical periods on the development of cuisine; the "Food Art" chapter explores the development of culinary techniques such as knife skills, heat control, and seasoning; and the "Food Treasures" chapter covers the origins, development, and legends of famous dishes and snacks.
3. The scope of this book is limited to "food" related to cuisine, excluding tea, alcohol, beverages, roasted goods, and canned foods.
4. This book upholds academic research. For controversial or differing views, it adopts mainstream perspectives or those with more substantial evidence, but this does not mean denying or excluding other viewpoints.
5. Each chapter includes an introductory article summarizing the content of the subject, helping readers grasp the key points.
6. Most of the famous dishes and snacks included in the "Food Treasures" chapter were influential at the time or widely circulated among the people. After the Republic of China, the culinary industry developed rapidly, with an endless stream of delicious dishes. Due to space limitations, only selected entries are included.
7. The appendix "Famous Chefs (Shang Dynasty to the Republic of China)" includes a selective listing of renowned chefs.
8. The back of the book provides a "Stroke Index" and a "Pinyin Index" for reader reference.