What were the imperial cuisines of the Ming and Qing dynasty? What was the orthodox school of the Manchu Han banquet? How did imperial dishes evolve from the dishes of the common people? Was imperial food mysterious and unattainable? This book answers these questions and many others. In the course of its development over thousands of years, Chinese imperial food not only absorbed the Confucian, Taoist and Buddhist ideas of building health through food - it also has accumulated the expertise of China’s skilled cooks. It is the essence of Chinese dietetic culture. This book includes an appendix that explains how to cook 54 dishes that every family can try. The articles, contributed by specialists from the Palace Museum (Forbidden City), contain academic, authoritative and practical information.

180 x 125mm.

360pp

(For this item please quote stock ID 16574)

Related Subject Areas:

Food/Cooking/Cuisine