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A Chinese cookbook for kids
China is the fourth-largest country in the world, and it is home to one of the broadest-reaching culinary traditions. However, students will be interested to find that the food found in most Chinese restaurants has little resemblance to the traditional dishes of China. This engaging, fact-filled book explores the foods associated with five of the best-known food destinations in the country.
Book
Chow chop suey
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century chop suey restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelsons thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese communitys footing in the larger white society.Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
eBook
The art of escapism cooking : a survival story, with intensely good flavors
\"In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than 80 delicious Asian-inspired dishes with influences from around the world.\"--Provided by publisher.
Book
China in Seven Banquets
A captivating journey spanning five thousand years of Chinese culinary heritage, exploring the essence of each era through seven extraordinary meals. China in Seven Banquets takes readers on a gastronomic adventure into the history of China s constantly evolving and astonishingly diverse cuisine. From the opulent Eight Treasures feast of ancient times to the Tang dynasty s legendary Tail-Burning banquet, and the extravagant complete Manchu-Han feast of the Qing court, these iconic repasts offer glimpses into China s rich food history. Delving further, the book invites us to partake of lavish banquets immortalized in literature and film, a New Year s buffet from 1920s Shanghai, a modern delivery menu reflecting the hyperglobal present, and it even offers a peek at the tables of the not-so-distant future. Drawing upon his extensive gastronomic adventures across China, acclaimed historian Thomas David DuBois unravels its ever-changing landscape of culinary trends, revealing why flavors and customs evolved over time. DuBois also recreates dozens of traditional recipes using modern kitchen techniques. Whether indulging in fermented elk or savoring absinthe cocktails, readers embark on an unparalleled odyssey that redefines their perception of Chinese cuisine.
eBook
The wok : recipes and techniques
\"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics-the mechanics of a stir-fry, and how to get smoky wok hei at home-you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes-including simple no-cook sides-explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner\"-- Provided by publisher.
Book
Dean & Burman finish off a cooking show. Cashew chicken
Jean has had enough and leaves Dean to film the episode by himself; Dean has no choice but to enlist director Burman to be his co-host.
Streaming Video
Dietary camellia ('Camellia oleifera' Abel) seed oil in traditional Chinese cooking for high-risk cardiovascular disease: A three-arm double-blind randomized controlled feeding trial protocol
Background and Objectives: As the Chinese economy has developed, dietary patterns have modernized, thereby increasing the incidence of chronic diseases such as cardiovascular disease (CVD). Many observational studies have shown that the Mediterranean diet based on olive oil is associated with a decreased incidence of CVD. This article aims to study the possible effects of dietary models by using three edible oils: olive oil, camellia seed oil (CSO), and soybean oil. CSO has a fatty acid composition similar to that olive oil and is unique in China, and soybean oil is a dietary oil used in traditional Chinese cooking.
Methods and Study Design: This intervention is designed based on a three-arm double-blind randomized controlled feeding trial. Three dietary models are established according to traditional Chinese cooking methods, each using one of the three plant edible oils mentioned above as a leading factor. Participants will be randomly assigned to each group and provided with a designated diet for 3 months.
Results: The study population is planned to be women with a high risk of CVD and aged between 35 and 69 years. Weight and other CVD-related factors are treated as primary and secondary outcomes, respectively.
Conclusions: This trial may inform dietary nutrition policies to a certain extent, especially concerning traditional Chinese cooking methods, for weight control and the improvement of cardiovascular-related risk factors in women with a high risk of CVD.
Journal Article
Did crops expand in tandem with culinary practices from their region of origin? Evidence from ancient DNA and material culture
Grain-cooking traditions in Neolithic China have been characterised as a ‘wet’ cuisine based on the boiling and steaming of sticky varieties of cereal. One of these, broomcorn millet, was one of the earliest Chinese crops to move westward into Central Asia and beyond, into regions where grains were typically prepared by grinding and baking. Here, the authors present the genotypes and reconstructed phenotypes of 13 desiccated broomcorn millet samples from Xinjiang (1700 BC–AD 700). The absence in this area of sticky-starch millet and vessels for boiling and steaming suggests that, as they moved west, East Asian cereal crops were decoupled from traditional cooking practices and were incorporated into local cuisines.
Journal Article