"E. N. Anderson’s The Food of China, despite its title, is neither a cookbook nor a history of Chinese cuisine. It is a rare and wonderful essay, at once erudite and engagingly written—a provocative, wide-ranging, and conceptually imaginative study of the history of Chinese food generally: foodstuffs, technology, agrarian institutions, transportation, methods of preparation, medicinal uses, folklore both . Author Anderson has scoured ancient texts to extract references to food (and medicine), meals and agriculture in his research, and thus you learn of the food described by the Japanese monk Ennin who visited China in the 's, and how tea was an exotic drink from the Indian-Burma border regions that probably was introduced to China by Buddhist monks, to name just two examples/5(10). · E.N. Anderson’s comprehensive, entertaining historical and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest www.doorway.ru: Yale University Press.
Recommended Citation. Lillian M. Li. (). "Review Of "The Food Of China" By E. N. Anderson". Journal Of Asian www.doorway.ru 48, Issue 2. The Food of China. By E. N. Anderson. [New Haven and London: Yale University Press, pp. £[ - Volume All Papers are Written from Scratch. Work on Hard Food Of China, The|E and Big Assignments. FREE Unlimited Revisions According to our Policy. % Money Back Guarantee. FREE Title page, Bibliography, Formatting. Double and Single Spacing. Approx. words / page. Font: 12 point Times New Roman/Arial. Discounts for Regular Customers up to 20%.
Anderson received a B.A. in anthropology from Harvard College in and a Ph.D. in anthropology from the University of California, Berkeley in He taught at Riverside from , when he became emeritus. He has worked on cultural anthropology, cultural ecology, ethnobiology, and food and nutrition in China, Pacific Northwest, and the. The Food of China. By E. N. Anderson. New Haven: Yale University Press, xvi, pp. $ Published online by Cambridge University Press: 23 March Lillian M. Li. Show author details. Author Anderson has scoured ancient texts to extract references to food (and medicine), meals and agriculture in his research, and thus you learn of the food described by the Japanese monk Ennin who visited China in the 's, and how tea was an exotic drink from the Indian-Burma border regions that probably was introduced to China by Buddhist monks, to name just two examples.
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