The l and of the five flavors margolis karen hllmann thomas o. The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History): Thomas O. Höllmann, Karen Margolis: 9780231161862: www.zenga.tv: Books 2019-01-25

The l and of the five flavors margolis karen hllmann thomas o Rating: 6,7/10 389 reviews

Review of ‘The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)’ by Thomas O. Höllmann (Author), Karen Margolis (Translator)

the l and of the five flavors margolis karen hllmann thomas o

Very Good: A book that does not look new and has been read but is in excellent condition. Hoellmann tracks the growth of Chinese food culture from the earliest burial rituals to today' s Western fast food restaurants, detailing the cuisine' s geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. With regional recipes interspersed with illustrations and the occasional statistical chart, Chinese food is put under a microscope. Karen Margolis is a writer and translator living in Berlin. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. It was just not what I was expecting.

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The Land of the Five Flavors

the l and of the five flavors margolis karen hllmann thomas o

The book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Everything from noodle production, historical food prices, and cannibalism is covered. The rating makes it look like this book was not interesting but it was. Höllmann tracks the expansion of chinese language nutrition tradition from the earliest burial rituals to contemporary Western quickly nutrients eating places, detailing the cuisine's geographical diversifications and native customs, indigenous components and international impacts, exchange routes, and ethnic institutions. Hoellmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life.

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The land of the five flavors : a cultural history of Chinese cuisine in SearchWorks catalog

the l and of the five flavors margolis karen hllmann thomas o

His publications include The Silk Road and The Old China: A Cultural History. This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. Photos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. Library Journal Library Journal Rewarding and illuminating. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.

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The Land of the Five Flavors

the l and of the five flavors margolis karen hllmann thomas o

She is also the translator of The Art of Philosophy by Peter Sloterdijk. H'llmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. The bathroom is the closet thing I know to an open sewer in a public accomodation. This history recounts the invention of noodles, the role of butchers and cooks in Chinese politics, the debates about the earliest origin of grape wines, and the recent issue of food contamination.

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The land of the five flavors : a cultural history of Chinese cuisine (eBook, 2014) [www.zenga.tv]

the l and of the five flavors margolis karen hllmann thomas o

Nienhauser, University of Wisconsin-Madison Höllmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources. This heritage recounts the cultivation of what are most likely the earliest grape wines, the discovery of noodles, the position of butchers and chefs in chinese language politics, and the hot factor of nutrients illness. Höllmann is a professor of Chinese studies and ethnology at the Ludwig Maximilian University in Munich and a former vice president of the Bavarian Academy of Science. His publications include The Silk Road and The Old China: A Cultural History. He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.

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The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History): Thomas O. Höllmann, Karen Margolis: 9780231161862: www.zenga.tv: Books

the l and of the five flavors margolis karen hllmann thomas o

Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture. Höllmann ; translated by Karen Margolis. H'llmann tracks the growth of Chinese food culture from the earliest burial rituals to todays Western fast food restaurants, detailing the cuisines geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. The E-mail message field is required.

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Review of ‘The Land of the Five Flavors: A Cultural History of Chinese Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)’ by Thomas O. Höllmann (Author), Karen Margolis (Translator)

the l and of the five flavors margolis karen hllmann thomas o

He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture. This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture. . My favorite chapter is the one on alcohol. For greater than 10,000 years, grains were the staples of Western civilization.

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The Land of the Five Flavors

the l and of the five flavors margolis karen hllmann thomas o

It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. Kulturgeschichte der chinesischen Küche Cultural history of Chinese cuisine Responsibility: Thomas O. And if anyone knows of any other books about any cuisine that are at all similar, please let me know by commenting on this review! Hollmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. Höllmann makes it look easy. I wish the publishers reassured readers like me with a note on their translation process.

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The land of the five flavors : a cultural history of Chinese cuisine (Book, 2014) [www.zenga.tv]

the l and of the five flavors margolis karen hllmann thomas o

Our current favorite has no sign. Did they translate everything afresh? He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture. Of course in my Chinatown dive, whose name I cannot and will not speak, sharing that which is pretty much beyond the reach of words. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. Höllmann makes it look easy. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations.

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