Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history customs, and fascinating ales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that:
• Tables and chairs did not enter common usage until the Southern Song period?
• Female chefs were once the rage in ancient China?
• Zhuge Liang defeated his enemy with mantaou?
• Youtiao was also known as 'deep-fried ghost'?
• Chopsticks were once reputed to detect poison?
Read about ill these and many other enthralling facts in this info-packed book With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.