China is culinary. 2nd edition. Schepin K.

The book presents a systematic - according to the provinces of the PRC - a description of the characteristics of Chinese cuisine, which includes the characterization of culinary schools as a whole, the history of individual dishes, methods and recipes for their preparation. In addition to specifically culinary, the text is saturated with a variety of cultural and historical information and information about the best modern manufacturers and institutions in the field of catering. The reader will receive an idea of ​​food habits, table preferences and how these phenomena are associated with Chinese traditional medicine and traditional holidays. The publication is intended for everyone who is interested in the history and everyday culture of China, including the Russian-Chinese cross-cultural interaction, and may also be useful for specialists engaged in the restaurant business.