Fuchsia Dunlop
Food writer and cook specialising in Chinese cuisine; author of Shark's Fin and Sichuan Pepper and Invitation to a Banquet.
China to Chinatown by JAG Roberts
He has drawn together all kinds of different sources that would be a lot of work to find on your own.
on fivebooks.com · 29 Nov 2017
Classic Food of China by Yan-Kit So
Classic Food of China was really her great work, though. I think it was the last book she produced before she died, some years ago. It's one of the few really well-researched historical and cultural Chinese cookery books.
on fivebooks.com · 29 Nov 2017
Food in Chinese Culture by KC Chang
It was probably the first book in English to bring serious academic scrutiny to Chinese food culture, and to use the scholarly techniques applied to other subjects to food, offering the views of different experts on different periods of Chinese history.
on fivebooks.com · 29 Nov 2017
The Food of China by EN Anderson
It offers a good counterpart to the KC Chang. It's very well researched and comprehensive, covering all aspects of Chinese cooking – ingredients, cooking techniques, history, agricultural system and so on.
on fivebooks.com · 29 Nov 2017
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