TY  - BOOK
AU  - Alford,Jeffrey
AU  - Duguid,Naomi
TI  - Beyond the Great Wall: recipes and travels in the other China 
SN  - 1579653014
AV  - TX724.5.T55 A44 2008
U1  - 641.59515 22
PY  - 2008///]
CY  - New York
PB  - Artisan
KW  - Cooking, Chinese
KW  - Yunnan style
KW  - Cooking, Tibetan
KW  - Silk Road
KW  - Description and travel
KW  - Tibet Autonomous Region (China)
KW  - Yunnan Sheng (China)
N1  - 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
N2  - 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
ER  -