Chinese Food and Drink

by Stuart Thompson and Amy Shui

Discusses eating habits and customs in China, the food and drink the Chinese customarily consume, and accompanying equipment and traditions. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0531181294
• ISBN13: 9780531181294
• Release Date: January 1987
• Publisher: Bookwrights Press
• Length: 48 Pages
• Age Range: 9 to 14 years
• Grade Range: Grades 4 to 9

Customer Reviews

Information on China and recipes.

The contents you'll find in this book are: China and it's People - 4 pages, 2 photos & 2 maps 1 of China & another showing 22 provinces. Food in China's Past - 2 pages, 1 photo & 1 illustration Producing food - 4 pages & photos. 1 photo shows a kindergarten class learning how to grow lettuce. Processing and preserving Food - 2 photos & 1 recipe for Ma Po's Bean Curd which is Western Cuisine. Sell the Food - 2 pages & 2 photos. Family Meals - 2 pages & 2 photos & recipe for Noodles with Meat sauce - Northern Cuisine Chinese regional Cuisine - 4 pages & 3 photos Eastern/Shanghai - Cabbage with Cream sauce recipe, Southern/Cantonese - Stir-fry Chicken with Vegetables, Western / Sichuan - Twice cooked pork and Northern / Beijing - Lion Heads casserole. Health and Tradition- 2 pages & 2 pictures Kitchen and Cooking Equipment - 2 pages & photos. Eating Out - 3 pages & 3 photos & 2 Southern Cuisine recipes for Almond Milk Jelly and Wonton Soup. Drinks - 2 pages & 2 photos Food for Festive Occasions - 2 pages and photos of information on Chinese New Year Mid-Autumn Moon Festival and Dragon Boat Festival. Also a recipe for Chinese New Year Cake. Chinese Food Abroad - 2 pages & 2 photos & recipe for Southern Fried Rice. Appendix includes: Safety Precautions and Hints, Pronunciation guide, Using Chopsticks - also illustrated A Glossary - Acupuncture, Anemic, Ancestors, Authentic, Autonomous, Collectivize, Communists, Connoisseaurs, Conventional, Cuisine, Erosion, Focal Point, Frugal, Glutinous, Gourmet, Haute cuisine, Incense, Irrigation systems, nutrients, Rituals, Scholarly elite, staple food, steaming stir-frying and versatile. Further Reading This book is part of a series and also has books on French, Indian, and Italian Food and Drink. This book was printed in 1987 so the information on population is now much higher, other than that I think this is an excellent book for older children like 4th and 5th graders. The school/library binding is really nice. It makes for a very durable book.