Crossroads of cuisine : the Eurasian heartland, the silk roads and food / by Paul D. Buell, E.N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay.

  • Buell, Paul D.
Date:
[2020]
  • Books

About this work

Description

"Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship"-- Provided by publisher.

Publication/Creation

Leiden ; Boston : Brill, [2020]

Physical description

xi, 340 pages : illustrations (chiefly colour), maps (colour) ; 25 cm.

Series

Contributors

Bibliographic information

Includes bibliographical references and index.

Contents

Machine generated contents note: 1.The Eurasian Heartland: Overview of a Link between Worlds -- 1.Physical Geography -- 2.Vegetation -- 3.Animal Life -- 4.Nations of Today -- 5.Agriculture and Environment -- 6.Integrating Agriculture and Livestock -- 7.Nomads -- 8.The Crossroads -- 9.Overall View of Foods -- 10.Building Foodways -- 2.Prehistory and History: The Long Record of Foodways -- 1.Prehistory: From Hunting to Agriculture -- 2.Prehistory: Domestication -- 3.Domesticated Plants -- 4.Domestic Animals -- 5.Languages -- 6.The Origins of Civilization and High Culture in the Eurasian Heartland -- 7.Religion -- 3.Histories -- 1.Ancient and Medieval History (Before the Mongols) -- 2.Chinese Food Meets Western Food on the Silk Road -- 3.China after Tang -- 4.Witnesses: Travel Accounts from Late Antiquity and Early Medieval Times -- 5.Medicine and Food in Medieval Central Asia -- 6.History during the Mongol Empire -- 7.The Eurasian Heartland and Its Silk Roads in Mongol Times -- 8.Food and Medicine in Mongol Times -- 9.History after the Mongols -- 10.Travels and Excursions after 1500 -- 11.On to the Twentieth Century -- 4.Contemporary Food -- 1.Lifestyles -- 2.Bread -- 3.The All-Important Noodle -- 4.Other Grain Foods -- 5.Cooking Meat -- 6.Dairy Foods -- 7.Other Drinks -- 8.Vegetables -- 9.Sweets -- 10.Spicing -- 11.Cooking Utensils -- 5.Food by Country -- 1.Afghanistan's Food -- 2.Eastern Iran's Food -- 3.Uzbekistan's Food -- 4.Tajik Food -- 5.Kyrgyz Food -- 6.Kazakh Food -- 7.Azerbaijan Food, and Central Asian Food in Turkey -- 8.Uighur Food -- 9.Mongol Food -- 10.Kalmyk Food -- 11.Chinese Food, the Central Asian Connections in Ming and Today -- 12.Chinese Food Today: The Central Asian Connection -- 13.Korea and the Eurasian Heartland.

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Subjects

Where to find it

  • LocationStatus
    History of Medicine
    DFX.2
    		Open shelves

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Identifiers

ISBN

  • 9789004432055
  • 9004432051