Slippery Noodles info
China is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available.In a sequence of chronological chapters Hsiang Ju Lin plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds’ eggs and birds’ nests, t
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