Anderson, E.N. - The Food of China

New Haven, Yale University Press, 1988. Hardcover. Yellow cloth boards with red lettering; black and white illustrated dj, mylar cover; xvi, 263 pp. "A comprehensive, entertaining historical and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest times."- dj. Contents include: The natural environment -- Prehistory and the dawn of history -- The crucial millennium : Chou through Han -- Foods from the West : medieval China -- Definitive shaping of the food system : Sung and the conquest dynasties -- Involution : late Imperial China -- The climax of traditional agriculture -- Chinese foodstuffs today -- Some basic cooking strategies -- Regions and locales -- Traditional medical values of food -- Food in society. VG-/VG- (ex-library with labels and stamps on spine, block, inside front and rear covers and title page verso. Light shelfwear to boards and block. Pages are otherwise clean and clear.) .

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