Beijing Cuisine


Book Description

This book is the Volume of Beijing Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine,Jiangsu Cuisine, Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine,Beijing Cuisine,Shanghai Cuisine,Northeastern China Cuisine,Shanxi Cuisine,Henan Cuisine,Hubei Cuisine,Jiangxi Cuisine,Shaanxi Cuisine,Yunnan and Guizhou Cuisine, Minority Groups Cuisine,Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.




New Beijing Cuisine


Book Description

New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.




Beijing


Book Description

A popular series of guidebooks for the modern-day traveler offering information on cities and countries around the world continues, presenting up-to-date backgrounds and descriptions, detailed maps, hundreds of photographs, and much more, including walking and driving tours, visitor information directories, and cultural sidebars.




Not Just a Good Food Guide


Book Description

No Marketing Blurb




Beijing


Book Description

This comprehensive volume examines contemporary life and history in Beijing, covering such topics as culture, politics, economics, crime, security, the environment, and more. While it is not China's most populated city, Beijing serves an important role as the political and cultural capital of the country. This volume examines Beijing's long history, contemporary society, and current challenges the city faces as we move further into the 21st century. Geared toward high school readers, undergraduates, and general readers interested in learning about Beijing, this volume consists of 12 narrative chapters focused on geography, history, and culture. Coverage includes location, people, history, politics, economy, environment and sustainability, local crime and violence, security issues, natural hazards and emergency management, culture and lifestyle, popular culture, and the future. "Life in the City" sidebars feature interviews and memories transcribed by people who are from, lived in, or traveled through Beijing, while other sidebars offer cultural fun facts and travel tips. This volume is the perfect read for anyone looking to get a better idea of what life is like in Beijing and how its culture has arrived at this point.




Beijing and Shanghai


Book Description

This book is a description and travel guidebook of Beijing and Shanghai in China. It will assist travellers with their itinerary and plans.




Culinary Nostalgia


Book Description

This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.




The Rough Guide to Beijing


Book Description

The Rough Guide to Beijing is the ultimate insider's guide to China's fascinating capital. With the extravagant 2008 Olympics having served as its coming out party, the city has matured; as well as fantastic historic sites that testify to its thousands of years at the heart of the Chinese empire, the city now offers world beating hotels, super-fashionable restaurants and the coolest clubs. All the major and off beat sights are covered, from the avant garde architectural projects such as the new CCTV Tower, to hip bar district Nanluogu Xiang, and the achingly cool arts districts of 798 and Caochangdi. Brushing aside the hype, the guide also reveals the best places to try every kind of cuisine, including, of course, Beijing duck, and the best places to stay, from charming youth hostels tucked down alleyways and courtyard boutique hotels to the most luxurious business behemoths. When the pace of the city gets too frenetic, there's all you need to know for great daytrips, from the magnificent temples of Chengde to the grandest and most secluded stretches of the Great Wall.Easy to read maps are provided throughout the guide, plus there's a handy colour subway map, and the pinyin and Chinese characters are given for all destinations. Originally published in print in 2011. Now available in ePub format.




Hong Kong Foodways


Book Description

This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia. ‘This book relates food production and consumption to ecology, migration, and globalization and contributes to the study of food heritage. It is an essential reference on the study of foodways in Hong Kong.’ —Tan Chee-Beng, The Chinese University of Hong Kong ‘Thanks to Sidney Cheung, the local anthropologist of food, this new book of rich literatures and intimate ethnographies tells amazing political stories of gourmet eating and ethnic and foreign cuisines in Hong Kong.’ —David Y. H. Wu, East-West Center




Chinese Food and Foodways in Southeast Asia and Beyond


Book Description

Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.