000			04149cam a2200373 i 4500
005			20211105082418.0
008			140604t20152015enk b 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a1909248371
020			_a9781909248373
035			_a(ATU)b14124488
035			_a(OCoLC)907964888
040			_aYDXCP _beng _erda _cYDXCP _dOCLCO _dSINLB _dATU
043			_aa-cc---
050		4	_aGT2853.C6 _bL56 2015
082	0	4	_a641.300951 _223
100	1		_aLin, Hsiang-ju, _d1931- _eauthor. _9307517
245	1	0	_aSlippery noodles : _ba culinary history of China / _cHsiang Ju Lin.
264		1	_aLondon : _bProspect Books, _c2015.
264		4	_c©2015
300			_a344 pages ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_gCh. 1. _tIn medieval China -- _gCh. 2. _tMaking yeast cakes, making wine -- _gCh. 3. _tYellow mould and yellow coat -- _gCh. 4. _tFood preservation -- _gCh. 5. _tBread and pasta -- _gCh. 6. _tMaking maltose syrup -- _gCh. 7. _tFood preparation -- _gCh. 8. _tLooking back to Ancient Times -- _gCh. 9. _tFood administration in the Royal Palace -- _gCh. 10. _tThe eight delicacies in Antiquity -- _gCh. 11. _tTurning point -- _gCh. 12. _tForeign things -- _gCh. 13. _tFood culture -- _gCh. 14. _tThe flaming tail Banquet -- _gCh. 15. _tFood and medicine -- _gCh. 16. _tThe book of tea -- _gCh. 17. _tCane sugar technology -- _gCh. 18. _tSouthern borders -- _gCh. 19. _tIn the Capital City -- _gCh. 20. _tVast Appetites -- _gCh. 21. _tBean curd -- _gCh. 22. _tVegetarians -- _gCh. 23. _tGentlemen cooks -- _gCh. 24. _tMadame Wu's Home Cooking -- _gCh. 25. _tThe Mongol Dynasty -- _gCh. 26. _tFine foods at the Mongol Court -- _gCh. 27. _tOutside the Palace -- _gCh. 28. _tThe invention of Soy Sauce -- _gCh. 29. _tHigh Endeavours and small pleasures -- _gCh. 30. _tScents and Tastes -- _gCh. 31. _tThe Playwright -- _gCh. 32. _tThe Preserved egg -- _gCh. 33. _tMedicines: Animals, plant and mineral -- _gCh. 34. _tThe Grand Tableau -- _gCh. 35. _tA kitchen timer -- _gCh. 36. _tBird's nest -- _gCh. 37. _tThe salt merchant -- _gCh. 38. _tThe politics of food -- _gCh. 39. _tMore vegetarians -- _gCh. 40. _tNoodles, pressed and pulled -- _gCh. 41. _tDomestic duties -- _gCh. 42. _tThe new vogue -- _gCh. 43. _tReprise.
520			_a"China is a big country and its cookery is one of the world's greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People's Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available.In a sequence of chronological chapters she plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds' eggs and birds' nests, the role of salt, the impact of the Western missions, noodles, and the relationship of food and medicine.The reader is able to taste the richness of the heritage, to read for him or herself the words as diverse as the Essential Skills for Common Folk by Jia Sixie (6th cent. AD), Food and Drink by Shen Zinan (7th cent. ), Tao Gu; Zhu Yizun, and Yuan Mei (17th and 18th), the diary of a salt merchant on the east coast and Madame Wu's Home Cooking from the late Song dynasty."--Publisher's website.
650		0	_aFood habits _zChina _xHistory _9374100
650		0	_aCooking _zChina _xHistory _9699962
907			_a.b14124488 _b11-07-17 _c28-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h0
945			_a641.300951 LIN _g1 _iA507727B _j0 _lcmain _o- _p$39.14 _q- _r- _s- _t0 _u6 _v4 _w2 _x3 _y.i13439194 _z29-10-15
942			_cB
999			_c1286030 _d1286030