Thomas O. Höllmann

This book takes a look at the history of Chinese cuisine. The title led me to believe that I would be looking at a more regional approach to this history, but it was a more blended approach, showing how regions influenced other regions and later how even the world influenced the cuisine. The book even showed how agricultural influences from other countries were implemented. It took a look at how economic and political factors were also influential. It also takes a look at modern dining habits, including fast foods from Western culture. It includes quotations from Chinese literature. Citations are mainly in text ones. It's very academic in tone with a good bibliography and index provided. Recommended for those with an interest in ethnic cuisines or Chinese culture. Review is based on an advance e-galley provided by the publisher through NetGalley.… (más)

A beautifully designed introduction to the Chinese culture of food by a German professor of sinology. The book is filled with hundreds of wonderful nuggets about Chinese history and culture, some only loosely connected to food. A 17th century book proclaims that carnivores are stupid while herbivores are considered smart. The dumbest animal of all is said to be the tiger - a rather unconventional choice. One seldom hears "You stupid Tiger!" For long stretches of history, the Chinese were a smart, vegetarian nation. Höllmann points out that during the 1920s the Chinese only ate 35 grams of meat per capita per day. The UK advises to cut daily meat consumption to 70 grams per day (actual intake 160 grams). In one type of meat, the Chinese were (or are) leading consumption, the so called "scented" meat, an euphemism for slaughtering man's best friend. In contrast to the many other sample recipes, Höllmann declined to include a dog recipe (in German-speaking countries, the consumption of dog meat is even illegal. In Switzerland, however, there is an exception for subsistence: You can legally eat the dogs you elevate yourself.).

In the book's conclusion, the author discusses the bastardized translocation of Chinese cuisine to Europe due to personal skills, technical equipment and consumer preferences. Sometimes, though, the preference for national taste goes too far. Höllmann ends his book with Chinese artist Ai Weiwei's claim (who currently has other problems than food) about a traditional Chines omelette, which actually is a cultural import from Europe during the 19th century. A good example for the local and global dimension of food. Höllmann's book is a nice tribute to one of the powerhouses of global food culture.… (más)