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Pierson, Stacey, ed. (2022) Visual and Material Cultures of Food and Drink in China, 200 BCE - 1900 CE. Cambridge: Cambridge Scholars Publishing.

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Abstract

This collection of essays examines aspects of the history of food and drink in China through an innovative, interdisciplinary lens. Arranged in chronological and thematic order, the chapters present the research of a diverse group of international scholars and cover subjects ranging from Han period tomb paintings, jade goblets used for ceremonial elixirs and pottery figurines of kitchen servants, to Tang gold vessels, Ming porcelain wine cups and 18th century imperial tea houses. This volume can therefore be read as a material history of Chinese food and drink through utensils and ingredients such as tea and wine, as well as a developmental survey of drinking and dining practices, food cultures and culinary concepts in historical China. It will appeal to anyone with an interest in Chinese culinary history, Chinese art and archaeology, as well as world food cultures.

Item Type: Edited Book or Journal Volume
SOAS Departments & Centres: Regional Centres and Institutes > SOAS China Institute
Departments and Subunits > School of Arts > Department of the History of Art & Archaeology
ISBN: 9781527581968
Date Deposited: 10 Sep 2022 09:46
URI: https://eprints.soas.ac.uk/id/eprint/37968
Related URLs: https://www.cam ... 8-1-5275-8196-8 (Publisher URL)
Funders: Other

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