Food History

About This Novel

This book outlines the history of ancient Chinese food, starting from the prehistoric era of consuming hair and drinking blood to artificial fire, the emergence of agriculture and the invention of pottery cooking. It then describes the feasts of the historical era and the four major cuisines of the north and south. It examines the ancient concepts and methods of blending the five flavors, as well as the influence of foreign food culture traditions. There is also a general description of ancient dietary customs, ancient people's dietary functions and personnel, as well as dietary cultural etiquette and food and art traditions.

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