9780231195331 - the Chile Pepper in China: a Cultural Biography (arts and Traditions of the Table: Perspectives on Culinary History) by Dott, Brian R. (27 results)
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, New York, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback. Condition: new. Paperback. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eightee…nth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine. Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Published by Columbia University Press, US, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback. Condition: New. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century… novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Condition: New. 2024. paperback. . . . . .
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, US, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback. Condition: New. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century… novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Language: English
Published by Columbia University Press 2/13/2024, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback or Softback. Condition: New. The Chile Pepper in China: A Cultural Biography. Book.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia Univ Pr, 2023
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback. Condition: Brand New. 296 pages. 8.11x5.08x0.71 inches. In Stock.
Language: English
Published by Columbia University Press 2024-02-13, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Language: English
Published by Columbia Univ Pr, 2023
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 296 pages. 8.11x5.08x0.71 inches. In Stock.
Language: English
Published by Columbia University Press, New York, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
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Paperback. Condition: new. Paperback. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eightee…nth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine. Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Speedyhen, Hertfordshire, United KingdomSpeedyhen
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Language: English
Published by Columbia University Press, US, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
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Paperback. Condition: New. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century… novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: moluna, Greven, Germanymoluna
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Condition: New. Über den AutorBrian R. DottInhaltsverzeichnisAcknowledgmentsChinese Dynasties and RegimesIntroduction1. Names and Places: How the Chile Found Its Way Home to China2. Spicing Up the Palat.
Language: English
Published by Columbia University Press Feb 2024, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Neuware - Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighte…enth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
More imagesLanguage: English
Published by Columbia University Press, US, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
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Paperback. Condition: New. Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century… novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Language: English
Published by Columbia University Press, 2024
Series: Book 34 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. The Chile Pepper in China | A Cultural Biography | Brian R. Dott | Taschenbuch | Arts and Traditions of the Table: Perspectives on Culinary History | Einband - flex.(Paperback) | Englisch | 2024 | Columbia University Press | EAN 9780231195331 | Verantwortliche Person für die EU: Libri GmbH, Europaall…ee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
