ISBN10: 0300047398, ISBN13: 9780300047394, [publisher: Yale University Press, New Haven] Softcover Paperback. 293pp+ index. Foxing to edges of textblock, else very good in publisher's wraps.
[Decatur, GA, U.S.A.] [Publication Year: 1988]
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Yale University Press, Date: 1990-09-10. Paperback. Used: Good. 1990. Yale University Press ISBN 0300047398 9780300047394 [US]

Yale University Press, September Date: 1990. Trade Paperback. Used Good. Front and back covers have wear to edges and corners. Spine intact, some wear. Binding is intact. Pages are generally clean with edge or corner wear. We carry new and used books in our storefront. We want you to be satisfied with your purchase. Please contact us if you have questions regarding this item. 1990. Yale University Press ISBN 0300047398 9780300047394 [US]

Yale University Press, Date: 1990. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed. 1990. Yale University Press ISBN 0300047398 9780300047394 [US]

ISBN10: 0300047398, ISBN13: 9780300047394, [publisher: Yale University Press, New Haven] Softcover A very good copy of the softcover edition. The text is wholly unmarked, pristine, and the binding is bright and fresh in appearance, with minor wear at the extremities. A sharp copy.
[DeKalb, IL, U.S.A.] [Publication Year: 1990]

ISBN10: 0300047398, ISBN13: 9780300047394, [publisher: Yale University Press, New Haven] Softcover Paperback. To feed a quarter of the worlds population on only seven percent of the worlds cultivated land and at the same time to have developed a renowned cuisine is perhaps the most exemplary achievement of the Chinese people. What accounts for their success? And what can be learned from it?"Lively and engaging. . . . Food is placed in its contexts, which range from questions of land tenure to those of ritual. It is a book that can be read with pleasure both by amateurs of Chinese cooking and by persons interested in issues of agriculture and nutrition."Ann Waltner, Annals of the American Academy of Political & Social ScienceE.N. Andersons 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 times. The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and interpretation on such topics as the effect of government policy on agricultural innovation; the relation of medical beliefs to appetizing cuisine; the recycling of waste products on the farm; the traditional absence of food taboos (including the practicality of eating ones pests, or feeding them to pigs and chickens, instead of poisoning them and the ...
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ISBN10: 0300047398, ISBN13: 9780300047394, [publisher: Yale University Press, New Haven] Softcover Paperback. To feed a quarter of the worlds population on only seven percent of the worlds cultivated land and at the same time to have developed a renowned cuisine is perhaps the most exemplary achievement of the Chinese people. What accounts for their success? And what can be learned from it?"Lively and engaging. . . . Food is placed in its contexts, which range from questions of land tenure to those of ritual. It is a book that can be read with pleasure both by amateurs of Chinese cooking and by persons interested in issues of agriculture and nutrition."Ann Waltner, Annals of the American Academy of Political & Social ScienceE.N. Andersons 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 times. The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and interpretation on such topics as the effect of government policy on agricultural innovation; the relation of medical beliefs to appetizing cuisine; the recycling of waste products on the farm; the traditional absence of food taboos (including the practicality of eating ones pests, or feeding them to pigs and chickens, instead of poisoning them and the ...
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