Suchergebnisse für ‘Jonathan Clements’ 2 Artikel

A history of Chinese food, starting with the earliest grain stews and the rudimentary chopsticks of the Bronze Age. Through the development of dining etiquette under Confucius, the popularisation of rice and the dawn of the dumpling in the 4th century, and onwards to the 19th century to the profound impact of the rapid industrialisation and globalisation of post-Mao China on the national diet.