Food in Chinese Culture
Anthropological and Historical Perspectives
The 1977 essay collection that first brought serious academic scrutiny to Chinese food.
The 1977 collection edited by K. C. Chang in which leading scholars examined Chinese food period by period, from the Zhou to the present. It was the first book in English to apply serious academic method to Chinese food culture, and remains the starting point for the subject.
Recommended by 1 Person
Fuchsia Dunlop
This is more of an academic book, a collection of essays about food culture by leading China scholars which came out in 1981. It was probably the first book in English to bring serious academic scrutiny to Chinese food culture, and to use the scholarly techniques applied to other subjects to food, offering the views of different experts on different periods of Chinese history. There’s so much information in it.
Interview · November 2017
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