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| #1493414 in Books | 2015-06-02 | Original language:English | PDF # 1 | 9.50 x1.00 x6.00l,.0 | File type: PDF | 272 pages||3 of 3 people found the following review helpful.| the reader's patience are rewarded with well researched stories and anecdotes including lavish banquets and (sometimes strange)|By Larry Lai|An in depth and fascinating look at the history of cooking in China. While the first two chapters are a little slow, the reader's patience are rewarded with well researched stories and anecdotes including lavish banquets and (sometimes st|About the Author|
Hsiang Ju Lin is a biochemist and pathologist who formerly worked at the University of Hong Kong and Baylor College of Medicine in Houston. She is also the daughter of Lin Yutang, the twentieth century’s most celebrated interpreter of
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; s...
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