Format:
1 Online-Ressource (597 pages)
ISBN:
9781482259322
Content:
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- List of Illustrations -- List of Tables -- Map of the Provinces of China -- Dynasties of China -- Preface -- Bibliographic Note -- INTRODUCTION -- 1 FOOD IN CHINESE THOUGHT AND CULTURE -- The Central Role of Food in Chinese Life -- Chinese Perceptions of Food, Health, and Disease -- Food, Eating, and Social Status -- Food for Deities and The Ancestors -- Vegetarianism in China -- Differences among Buddhists, Taoists, and Confucianists in Early China -- Buddhism and the Struggle for Vegetarianism -- Vegetarianism in Traditional China -- Vegetarian Cuisine in China -- 2 MAJOR REGIONAL CUISINES OF CHINA -- Northern Cuisine -- Eastern Cuisine -- Western Cuisine -- Southern Cuisine -- FOODS UTILIZED -- 3 CEREALS AND PULSES -- Importance of Cereals and Pulses -- Major Cereals and Pulses of Eurasian Origin -- Rice -- Soybeans -- Common Millet and Foxtail Millet -- Wheat and Barley -- Broad Bean and Pea -- Sorghum: An Early Arrival from Sub-Saharan Africa -- Maize: America's Cereal Contribution -- Minor Cereals and Pulses -- Buckwheat, Rye, and Oats -- Barnyard Millet -- Job's Tears -- Minor Pulses -- Preparation and Consumption of Cereals and Pulses -- 4 ROOTS AND TUBERS -- Historical Sketch -- Root Crops of Eurasian Origin -- Yam -- Taro -- Radish -- Carrot and Turnip -- Aquatic Roots and Tubers -- Old World Arrowhead -- Chinese Water Chestnut -- Lotus Root -- Minor Roots and Tubers: Great Burdock, Kudzu, and Others -- Root Crops of American Origin -- Sweet Potato -- White Potato -- Manioc -- American Yam Bean -- Notes on Other American Root Crops -- Sago: Another Starchy Food -- 5 OTHER CULTIVATED VEGETABLES -- Cabbages and Related Plants -- Mallow: An Early Competitor -- Other Green Leafy Vegetables -- Spinach -- Water Spinach -- Amaranth -- Malabar Nightshade
Content:
Spinach Beet and Swiss Chard -- Watercress -- Lettuce -- Water Shield -- Alfalfa -- Sow Thistle -- Some Additional Greens -- Squashes, Gourds, Cucumbers, and Other Cucurbits -- Onions and Their Relatives -- Fungi -- Lily Bulbs -- Bamboo Shoots -- Wild Rice -- Celery -- Water Drop-wort -- Tomato -- Eggplant -- Okra -- Asparagus -- 6 SEAWEEDS AND OTHER ALGAE -- Their Importance in East Asia -- Types of Seaweed Eaten -- A Note on Edible Microscopic Algae in Traditional China -- Beginnings of Seaweed Cultivation in China -- Marine Algae in Chinese Diet -- Marine Algae and Human Nutrition -- Minerals -- Iodine -- Calcium -- Iron -- Vitamins -- Protein -- Carbohydrates -- Medicinal Uses -- 7 FRUITS -- Importance of Fruit in Chinese Agriculture and Diet -- Kwangtung as a Producer of Fruit -- Fruits of Chinese or Southern Asian Origin -- Citrus Fruits -- History and Variety -- Sour Oranges, Sweet Oranges, and Mandarin Oranges -- Pummelo -- Citron -- Its Early Cultivation in India, the Near East, and Mediterranean Area -- Introduction of Citron to China -- Its Uses There -- Lemon and Lime -- Kumquat, Calamondin, Trifoliate Orange, and Ichang Orange -- Wampee -- Litchi -- Longan -- Loquat -- Persimmon and Its Relatives -- Background -- The Persimmon in China -- The Date-Plum in China -- Peach, Apricot, and Chinese Plums and Cherries -- Peach -- Apricot -- Chinese Plums and Cherries -- Chinese Jujube -- Chinese Olive -- Some Lesser Fruits of Chinese Origin -- Chinese Quince -- Chinese Haw -- Chinese Gooseberry or Kiwifruit -- "Human Face" -- Chinese Strawberry -- Japanese Raisin Tree -- Chinese Mulberry -- Additional Fruits from Tropical Asia -- Banana and Plantain -- Carambola -- Myrobalans -- Other Fruits of Tropical Asian Origin -- Some Introductions from the Near East, Europe, or Africa -- Common Pear and Apple -- Pear -- Apple -- Melons -- Pomegranate
Content:
Date -- Fig -- Olive -- Grape -- Fruits from the New World -- 8 EDIBLE NUTS, NUT-LIKE FRUITS, AND SEEDS -- Nuts and Nut-like Fruits from Species Domesticated in China -- Chinese Chestnut -- Chinese Almond -- Chinese Hazelnuts -- Ginkgo Nut -- Ling Nut -- Southeast Asia's Main Contribution: The Coconut -- Nuts from Central Asia and the Near East -- Persian or English Walnut -- Pistachio -- The Peanut: A Gift from America -- Other Edible Nuts and Seeds Consumed by the Chinese -- From Trees and Shrubs -- From Other Cultivated Plants -- Oil Seeds -- A Few Conclusions -- 9 FLESH AND FOWL -- Importance in Diet -- Pork -- Chicken and Duck -- Beef and Mutton -- Minor Forms of Flesh and Fowl -- Goose -- Pigeon -- Muscovy Duck and Turkey -- Dog -- Cat -- Snakes -- Rats -- Insects -- Still Other Animals -- 10 FISH, TURTLES, AND TORTOISES -- Fish and Fishing -- Their Importance -- Fish Consumed -- Methods of Catching Fish -- Range of Fishing Methods -- Two Unusual Methods of Fishing -- Fishing with Cormorants -- Fishing with Otters -- Fish Cultivation in Ponds -- Oysters and Oyster Farming -- Fermented Fish Products -- Fish in Nutrition and Chinese Food Beliefs -- Turtles and Tortoises -- Symbolism and Early Role in Divination -- Turtles as Food -- Fresh-Water Forms -- Sea Turtles -- 11 EGGS -- Eggs of Fowl -- In Ritual and Belief -- Types and Amounts of Fowl Eggs Used as Food -- Food Uses of Fresh Eggs -- Preserved Eggs: Their Processing and Uses -- Nutritional Value of Eggs -- Turtle Eggs -- 12 SPICES AND FLAVORINGS -- Ginger -- Garlic and Vinegar -- Salt -- Honey, Sugar, and Other Sweeteners -- Historical Notes -- Sugar Intake in Modern China -- Fagara: Chinese or Szechwan Pepper -- True Pepper -- Capsicum Peppers -- Star Anise, Bastard Star Anise, and Anise -- Cinnamon -- Cinnamon in China
Content:
Ancient Sources of Cinnamon Reaching the Mediterranean and Near East -- Turmeric, Saffron, and Zedoary -- Cardamom -- Clove and Nutmeg -- Coriander -- Sweet Basil -- Golden Needles -- Ginseng -- 13 FOUR CHINESE DELICACIES -- Bird's Nest -- Shark's Fin -- Bear's Paw -- Bêche-de-mer -- 14 BEVERAGES, INCLUDING DAIRY PRODUCTS -- Introduction -- Tea -- Its History in China -- Its Use in Traditional Times -- Alcoholic Beverages -- Problems with Terminology -- Alcoholic Beverages in Antiquity -- Grain Wines -- Grape Wine, Mead, Toddy, and Koumiss -- Distilled Liquors -- Alcoholic Beverages in Traditional China -- Principal Kinds -- Use of Alcoholic Beverages -- Milk and Dairy Products -- Origin and Spread of Dairying in the Old World -- Hypotheses Advanced for the Failure of Dairying and Use of Animal Milk to be Accepted Universally -- History of Dairying in China -- Dairying and Dairy Products in Modern China -- Nutritional and Medical Perspectives -- 15 NOTES ON FOOD IN NUTRITION AND HEALTH IN TRADITIONAL CHINA -- Parasitic and Infectious Diseases -- Foods, Nutrient Intake, and Nutritional Deficiency -- Calories: Adequacy and Sources -- Protein and Protein Deficiency -- Vitamin A and Deficiency States -- Thiamine Deficiency and Beriberi -- Riboflavin Intake and Deficiency -- Niacin Deficiency and Pellagra -- Vitamin C Deficiency and Scurvy -- Calcium, Vitamin D, Rickets, and Osteomalacia -- Iron and Iron Deficiency -- Iodine Deficiency and Goiter -- Selenium Deficiency in Keshan Disease -- Food, Nutrition, and Care of Those at Greatest Risk: Mothers and Children -- Pregnancy and Abortion -- Birth and Birth Weights -- Disposal of Unwanted Infants -- Confinement and the Feeding of Infants and Nursing Mothers -- Weaning -- Mortality among Infants and Mothers -- Growth Rates of Chinese Infants and Children -- Birth Rates, Death Rates, and Population Increase
Content:
Chinese Customs, Good Health, and Nutritional Balance -- 16 CONCLUSION -- REFERENCES
Additional Edition:
9780849388040
Additional Edition:
Print version Simoons, Frederick J Food in China : A Cultural and Historical Inquiry Boca Raton : Chapman and Hall/CRC,c2014 9780849388040
Language:
English
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