Food plants of China
"This book is an encyclopedic, two-part introduction to the edible plants of China. Part I introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how 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 lessons can be learned from Chinese practices. Part II provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage." "With a wealth of scientific information, detailed recipes, elegant line drawings and quick indexes, Food Plants of China belongs on the shelf of botanists, practitioners in nutritional fields, and general readers who love to eat healthily."--Jacket
Print Book, English, 2005
Chinese University Press, Hong Kong, 2005