Cultural and historical trends and influences of food, nutrition and cuisine on health and development

Asia Pacific Journal of Clinical Nutrition

Volumn 13, Issue 2, 2004, Pages 125-130

  Erlich, Rita ^a  

^a NONE

Author keywords

Cuisine; Culture; Gastronomy; Hangzhou history; Restaurants; Trade; Traditions

Indexed keywords

AGRICULTURE; AQUACULTURE; CONFERENCE PAPER; CULTURAL ANTHROPOLOGY; FOOD; FOOD HANDLING; FOOD INDUSTRY; GOVERNMENT; HISTORY; HORTICULTURE; HUMAN; LEISURE; NUTRITIONAL HEALTH;

CHINA; COOKERY; CULTURE; DIET; FOOD; FOOD TECHNOLOGY; HEALTH; HISTORY, 19TH CENTURY; HISTORY, 20TH CENTURY; HISTORY, MEDIEVAL; HUMANS; NUTRITION PHYSIOLOGY; RESTAURANTS;

FUNGI;

EID: 3142592313     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (20)

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2. The Economist, August 19, 2003
3. Benedetto LF (ed) The Travels of Marco Polo, translated by Aldo Ricci, London 1931. New Delhi Rupa & Co reprint 2002.
4. National Tea Museum, Hangzhou
5. Gernet J. Daily Life in China on the Eve of the Mongol Invasion Stanford, Stanford University Press, 1970.
6. th century description, citied in Gemet, op cit
7. Travels of Marco Polo (op cit) also see Selbourne D (ed) The City of Light. The Travels of Jacob d'Ancona, London: Little, Brown and Company 1997 and Gernet, op. cit, for an account of the censuses taken and the numbers of families.
8. Travels of Marco Polo (op cit) also see Selbourne D (ed) The City of Light. The Travels of Jacob d'Ancona, London: Little, Brown and Company 1997 and Gernet, op. cit, for an account of the censuses taken and the numbers of families.
9. Hom K. The Taste of China. London: Pavilion Books, 1990
10. One of the best sources is the five books of Wu Lin Zhu Xi
11. st edition 1597, revised and enlarged edition 1633) London, facsimile edition New York Dover Publishing 1975provides one of the clearest examples of the links between botany and medicine. The "virtues" of every plant are given, along with a record of their "nature" - that is to say, whether heating or drying. The system of characterising foods in this way has parallels with Chinese food-as-medicine.
12. Selbourne D ed op cit
13. Gernet J, op cit., citing Meng Liang Lu (1275)
14. th Century.
15. Gerber JS. My Heart is in the East. In: de Lange N. The Illustrated History of the Jewish People. San Diego & London Harcourt Brace & Company, 1977; 152.
16. Revel J-F. Culture and Cuisine, trans Helen Lane. New York: Da Capo, 1984.
17. Hahn E. The Cooking of China, Foods of the World series. Time-Life International Books, 1969.
18. Schwarcz V. The Language of Jewish Memory in Shanghai. In: Goldstein J, ed. The Jews of China. Vol 1. New York: MESharpe, 1999. The chapter on memory draws parallels between Chinese and Jewish traditions, namely the "emphasis on the sacred burden of recollection".
19. Hom K, op cit
20. th edition, vol XI. Edinburgh: Adam and Charles Black, 1880; 439-440.