China in Seven Banquets

A Flavourful History

Inbunden, Engelska, 2024

Av Thomas David DuBois, Thomas David Dubois

289 kr

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China in Seven Banquets ranges through 5,000 years of China’s food history in seven iconic meals, from the ancient Eight Treasures fête to the ‘Tail-Burning Banquet’ of the Tang Dynasty and the Qing court’s extravagant ‘Complete Manchu-Han Feast’. We also experience lavish repasts from literature and film, a New Year’s buffet from 1920s Shanghai and a delivery menu from the hyperglobal twenty-first century, even peeking into the tables of the not-too-distant future. Drawing on decades of experience eating his way around China, Beijing-based historian Thomas David DuBois explains why culinary fashions come and go, and recreates dozens of historical recipes in a modern kitchen. From fermented elk to absinthe cocktails, this is Chinese food as you’ve never seen it before.

Produktinformation

Utgivningsdatum2024-05-01
Mått138 x 216 x 31 mm
Vikt514 g
FormatInbunden
SpråkEngelska
Antal sidor296
FörlagReaktion Books
ISBN9781789148619

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A Note for My Fellow Historians, and for Everyone ElseIntroduction: What Is Food History?Of Meat and Morality: The Eight Treasures of ZhouBy Silk Road and High Sea: New Foods Come to ChinaGardens of Delight: Imperial China’s High CuisineFancy Foods and Foreign Fads‘Life’s a Banquet’: Food Culture in the Go-Go ’90sFranchise Fever: The Price of EfficiencyAnd Beyond . . . List of Featured RecipesWeights and MeasuresTimeline of Major DynastiesReferencesSelect BibliographyAcknowledgementsPhoto AcknowledgementsIndex

China in Seven Banquets is in part a condensed account of Chinese foodways from antiquity to the present, using descriptions of dishes from the menus of actual, fictional and conjectural banquets to illustrate crucial moments in Chinese history. But at least as importantly, it is also an account of how China’s cultural identity has been progressively shaped and reshaped by encounters with non-Chinese geopolitical realities over some four millennia . . . The latter part of the book, which examines the past 150 or so years of Chinese socioeconomic history through the lens of food, [is] . . . energized, focused, incisive.