The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today; ingredients; cooking implements and techniques; regional differences; table etiquette; cultural emphasis on food; speciality dishes for celebrations; and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. International readers typically are familiar with a narrow range of (often westernized) Chinese cuisine. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference work of its kind. A timeline, glossary, tables, and illustrations complement the narrative.