Photos, posters, paintings and sketches alternate with recipes in this fascinating book, which takes ingredients from several types of available sources: part cookbook, part cultural history of China through its kitchen.
William H. Nienhauser, University of Wisconsin-Madison Hollmann deftly blends descriptive text and illustrations together with dozens of brief, amusing tidbits from an amazing spectrum of Chinese historical sources. ... Read moreThe book's great attraction is the presentation of many complex, extremely disparate materials in nimbly condensed, accessible form. Hollmann makes it look easy.
Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages Anyone interested in China or in food history needs this book, an insightful introduction to China's food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day.
Naomi Duguid, author of Burma: Rivers of Flavor; co-author of Beyond the Great Wall: Recipes and Travels in the other China This engaging look at China's culinary history will appeal to readers interested in China and those who enjoy books on cooking.Library Journal Library Journal Rewarding and illuminating.
Rachel Anne Calabia San Francisco Book Review Brief, readable, and entertaining... CHOICE Show Less