Food Plants of China
Chinese University Press, 2005 - 844 頁
The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development.
There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates.
This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
讀者評論 - 撰寫評論
Why the Book and to Whom It Is Addressed
CULTURAL ASPECTS OF CHINESE FOOD PLANTS
The Production and Preparation of Chinese Plant Food
Selected Chinese Food Plants with Instruction for Preparation
Spices and Flavoring Materials
Health Food and Herbal Tea
BOTANICAL ASPECTS OF CHINESE FOOD PLANTS