000			03039cam a2200445 i 4500
005			20221101230845.0
008			100721s2008 nyuab b 001 0 eng d
010			_a 2007028556
011			_aBIB MATCHES WORLDCAT
020			_a1579653014
020			_a9781579653019
035			_a(ATU)b11727640
035			_a(OCoLC)154678519
040			_aDLC _beng _erda _cDLC _dIG# _dBTCTA _dBAKER _dUKM _dRLS _dZQP _dCDX _dYDXCP _dI4F _dATU
043			_aa-cc-ti _aa-cc-yu _aa-cc-su
050	0	0	_aTX724.5.T55 _bA44 2008
082	0	0	_a641.59515 _222
100	1		_aAlford, Jeffrey, _eauthor, _eillustrator. _91019081
245	1	0	_aBeyond the Great Wall : _brecipes and travels in the other China / _cJeffrey Alford and Naomi Duguid ; studio photographs by Richard Jung ; location photographs by Jeffrey Alford and Naomi Duguid.
264		1	_aNew York : _bArtisan, _c[2008]
264		4	_c©2008
300			_a376 pages : _bcolour illustrations, colour maps ; _c26 x 29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 362-363) and index.
505	0	0	_tIntroduction -- _tCondiments and Seasonings -- _tSoups -- _tSalads -- _tMostly Vegetables -- _tNoodles and Dumplings -- _tRice and Grains -- _tBreads -- _tFish -- _tChicken and Eggs -- _tLamb and Beef -- _tPork -- _tDrinks and Sweet-Eats -- _tAfterword: Travel Beyond the Great Wall and a note on Sinicization and Cultural Survival.
520			_aIn 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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, Chinese _xYunnan style _9340282
650		0	_aCooking, Tibetan _9329744
651		0	_aSilk Road _xDescription and travel _9501677
651		0	_aTibet Autonomous Region (China) _xDescription and travel _9501678
651		0	_aYunnan Sheng (China) _xDescription and travel _9501679
700	1		_aDuguid, Naomi, _eauthor, _eillustrator. _91019084
907			_a.b11727640 _b27-07-21 _c27-10-15
942			_cB
945			_a641.59515 ALF _g1 _iA454556B _j0 _lcmain _o- _p$38.30 _q- _r- _s- _t0 _u4 _v0 _w0 _x1 _y.i1304431x _z29-10-15
998			_ab _ac _b20-03-18 _cm _da _feng _gnyu _h0
999			_c1210405 _d1210405