Chinese cuisine is renowned the world over for its rich palette offlavours and endless variety. Equally extraordinary is the ancient culture from which it springs,with its vast treasury of myths and legends about the long-ago people and events that shaped the traditions and skills we know today.

Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history,customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture.

Did you know that:

Tables and chairs did not enter common usage until the Southern Song period?

Female chefs were once the rage in ancient China?

Zhuge Liang defeated his enemy with mantou?

Youtiao was also known as 'deep-fried ghost'?

Chopsticks were once reputed to detect poison?

Read about all these and many other enthralling facts in this info-packed book.With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.

Cooking Culture

Characteristics of Chinese Cuisine

The Art and Etiquette of Dining

Diet and Healthy Living

Local Snacks

New Year Dishes

Chopsticks