China is culinary
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The book presents a systematic - according to the provinces of the PRC - a description of the characteristics of Chinese cuisine, which includes the characteristics of culinary schools as a whole, the history of individual dishes, methods and recipes for their preparation. In addition to specifically culinary, the text is saturated with a variety of cultural and historical information and information about the best modern manufacturers and institutions in the field of catering. The reader will receive an idea of food habits, table preferences and how these phenomena are associated with Chinese traditional medicine and traditional holidays.
The publication is intended for everyone who is interested in the history and everyday culture of China, including the Russian-Chinese cross-cultural interaction, and can also be useful for specialists engaged in the restaurant business.
About the author
Konstantin Shchepin - a Russian journalist, lives and has been working in China for more than 15 years. Reporter of the Russian Media Corporation Service of China. He began his professional path with the Beijing branch of TASS, worked as a senior correspondent of RIA Novosti in the PRC. On duty, I traveled all the Celestial Empire. During his travels, he fell in love with Chinese cuisine, with whom he is in a hurry to introduce the reader in this book.
How did the emperors of ancient China feed and what do the current leaders of the PRC like to eat? Where is the oldest noodles found and why is China considered the homeland of dumplings? Which soup is recognized as the most expensive in the world and why did the shark fins remove from it? What trail did the Russians leave in the Chinese culinary tradition? What does traditional Chinese medicine recommend eating in each of the seasons of the year?
About this and much more - in the book "China Culinary", which introduces an integral part of the Chinese culture: kitchen.
* 25 culinary schools in China
* More than a hundred famous Chinese dishes and their history
* Chinese culinary calendar
* Simple recipes
2nd edition, corrected and supplemented
The publication is intended for everyone who is interested in the history and everyday culture of China, including the Russian-Chinese cross-cultural interaction, and can also be useful for specialists engaged in the restaurant business.
About the author
Konstantin Shchepin - a Russian journalist, lives and has been working in China for more than 15 years. Reporter of the Russian Media Corporation Service of China. He began his professional path with the Beijing branch of TASS, worked as a senior correspondent of RIA Novosti in the PRC. On duty, I traveled all the Celestial Empire. During his travels, he fell in love with Chinese cuisine, with whom he is in a hurry to introduce the reader in this book.
How did the emperors of ancient China feed and what do the current leaders of the PRC like to eat? Where is the oldest noodles found and why is China considered the homeland of dumplings? Which soup is recognized as the most expensive in the world and why did the shark fins remove from it? What trail did the Russians leave in the Chinese culinary tradition? What does traditional Chinese medicine recommend eating in each of the seasons of the year?
About this and much more - in the book "China Culinary", which introduces an integral part of the Chinese culture: kitchen.
* 25 culinary schools in China
* More than a hundred famous Chinese dishes and their history
* Chinese culinary calendar
* Simple recipes
2nd edition, corrected and supplemented
Author:
Author:Schepin Konstantin
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:12+
ISBN:
ISBN:978-5-907277-92-2
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