A01=Thomas David DuBois
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Author_Thomas David DuBois
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Category1=Non-Fiction
Category=WBN
Chinese Culinary History
COP=United Kingdom
Culinary Social Dynamics
Culinary trends
Delivery_Delivery within 10-20 working days
Dim Sum
Eight Treasures Feast
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Film Repasts
Food Exploration in China
Food Studies
Future Dining Trends
Language_English
Literature repasts
Modern Kitchen Recreation
PA=Available
Price_€20 to €50
PS=Active
Recipes
Sichuan cuisine
softlaunch
Product details
- ISBN 9781789148619
- Dimensions: 138 x 216mm
- Publication Date: 01 May 2024
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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China in Seven Banquets ranges through 5,000 years of China’s food history in seven iconic meals, from the ancient Eight Treasures fête to the ‘Tail-Burning Banquet’ of the Tang Dynasty and the Qing court’s extravagant ‘Complete Manchu-Han Feast’. We also experience lavish repasts from literature and film, a New Year’s buffet from 1920s Shanghai and a delivery menu from the hyperglobal twenty-first century, even peeking into the tables of the not-too-distant future. Drawing on decades of experience eating his way around China, Beijing-based historian Thomas David DuBois explains why culinary fashions come and go, and recreates dozens of historical recipes in a modern kitchen. From fermented elk to absinthe cocktails, this is Chinese food as you’ve never seen it before.
Thomas David DuBois is Professor in the Folk Culture Research Center of Beijing Normal University. He is the author of numerous books on China’s history and religion.
