Chinese food is one of the most recognizable and widely consumed
cuisines in the world. Almost no town on earth is without a Chinese
restaurant of some kind, and Chinese canned, frozen, and preserved
foods are available in shops from Nairobi to Quito. But the
particulars of Chinese cuisine vary widely from place to place as
its major ingredients and techniques have been adapted to local
agriculture and taste profiles. To trace the roots of Chinese
foodways, one must look back to traditional food systems before the
early days of globalization."Food and Environment in Early and
Medieval China" provides an account of the development of the food
systems that coincided with China's emergence as an empire. Before
extensive trade and cultural exchange with Europe was established,
Chinese farmers and agriculturalists developed systems that used
resources in sustainable and efficient ways, permitting intensive
and productive techniques to survive over millennia. Fields,
gardens, semiwild lands, managed forests, and specialized
agricultural landscapes all became part of an integrated network
that produced maximum nutrients with minimal input--though not
without some environmental cost. E. N. Anderson examines premodern
China's vast, active network of trade and contact, such as the
routes from Central Asia to Eurasia and the slow introduction of
Western foods and medicines under the Mongol Empire. Bringing
together a number of new findings from archaeology, history, and
field studies of environmental management, "Food and Environment in
Early and Medieval China" provides an updated picture of language
relationships, cultural innovations, and intercultural
exchanges.
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