FOOD IN CHINESE CULTURE; ANTHROPOLOGICAL AND HISTORICAL PERSPECTIVES
New Haven: Yale University Press, 1977. Hardcover. 429 pages. 24 x 16 cm. Covering all the major periods of Chinese history - ancient, Han, T'ang, Sung, Yüan-Ming, Ch'ing, and modern. In each essay the principal foodstuffs, the methods of preparing and preserving food, the utensils used, and the customs of serving and eating food are described, and their effects on Chinese society and analyzed. When the data permit, the authors discuss aspects of Chinese thought - philosophical, religious, and medical - that pertain to food. Signed by the former owner on the free end paper. Pages lightly toned, boards clean. Dust wrapper lightly rubbed at edges with 1 cm. loss to tail end of spine. Covered in protective mylar. Tan cloth covered boards. Very good, in good dust wrapper. Item #4326
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