Han Gastronomy – Chinese Cuisine in statu nascendi
1990; Taylor & Francis; Volume: 15; Issue: 2 Linguagem: Inglês
10.1179/isr.1990.15.2.139
ISSN1743-2790
Autores Tópico(s)Culinary Culture and Tourism
ResumoAbstractToday, Chinese cuisine is enjoyed and appreciated in many parts of the world. It is the product of a long series of evolutionary changes, and its origin is as old as Chinese civilisation itself. This review takes us back two thousand years to examine the state of the culinary arts in the Han dynasty. All four components of the Han cuisine, the raw foods chosen, the methods of cookery, the spices and seasonings used and how the food was served and eaten, are reviewed and discussed. The results suggest that many of the culinary features that we regard today as characteristically Chinese were already in place and that Han gastronomy is indeed Chinese cuisine in statu nascendi. (All Chinese characters cited are romanised following the modified Wade–Giles system.)
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