The Food of China
An anthropologist's comprehensive survey: ingredients, techniques, agriculture and history.
Anderson, an anthropologist, surveys Chinese food across its whole range, taking in ingredients, techniques, agricultural systems, medicine, regional difference and history, in a register pitched between the scholarly and the general reader. A standard reference since 1988.
Recommended by 1 Person
Fuchsia Dunlop
It offers a good counterpart to the KC Chang. It’s very well researched and comprehensive, covering all aspects of Chinese cooking – ingredients, cooking techniques, history, agricultural system and so on. But although Anderson is an anthropologist, The Food of China is written in a slightly more accessible style, halfway between that of a popular book and a very scholarly book.
Interview · November 2017
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