Beyond the Great Wall : recipes and travels in the other China / Jeffrey Alford and Naomi Duguid ; studio photographs by Richard Jung ; location photographs by Jeffrey Alford and Naomi Duguid.
Material type: TextPublisher: New York : Artisan, [2008]Copyright date: ©2008Description: 376 pages : colour illustrations, colour maps ; 26 x 29 cmContent type:- text
- unmediated
- volume
- 1579653014
- 9781579653019
- 641.59515 22
- TX724.5.T55 A44 2008
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.59515 ALF (Browse shelf(Opens below)) | 1 | Available | A454556B |
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641.5951 WAK Haute Chinese cuisine from the kitchen of Wakiya / | 641.5951 YAN Chinese food for life care / | 641.5951215 DUN Revolutionary Chinese cookbook : recipes from Hunan Province / | 641.59515 ALF Beyond the Great Wall : recipes and travels in the other China / | 641.59519 HAN Invitation to Korean cuisine / | 641.59519 LEE Eating Korean : From barbecue to kimchi, recipes from my home / | 641.59519 PET Korean cuisine : an illustrated history / |
Includes bibliographical references (pages 362-363) and index.
Introduction -- Condiments and Seasonings -- Soups -- Salads -- Mostly Vegetables -- Noodles and Dumplings -- Rice and Grains -- Breads -- Fish -- Chicken and Eggs -- Lamb and Beef -- Pork -- Drinks and Sweet-Eats -- Afterword: Travel Beyond the Great Wall and a note on Sinicization and Cultural Survival.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes - from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots.
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