[Sca-cooks] Seeking Period Chinese Cuisine

[johnna holloway]

Check Thomas's bibliography for the Chinese books
and articles also.
http://staff-www.uni-marburg.de/~gloning/cookmat.htm

I just checked some library catalogs and there are newer
publications that are catalogued Cookery-- China-- Early Works.
Those all appear to be just in Chinese.
The following are under the history section.
They are in English and should be a good place to start.

Simoons, Frederick J.
Food in China : a cultural and historical inquiry
Boca Raton : CRC Press, c1991.

Anderson, Eugene N. (Eugene Newton), 1941-
The food of China / E.N. Anderson.
New Haven : Yale University Press, c1988.
xvi, 263 p. ; 24 cm.

You could take the descriptions from there or lists of
vegetable dishes served and then go to the various Chinese
cookbooks for recipes.

Johnnae llyn Lewis  Johnna Holloway

lilinah at earthlink.net wrote:

> I'm planning a feast in September and am trying to decide between two
> cultures... Roman or Mongol. I have the sponsor's blessing for either
> - he things Mongol would be fun.
>
> I have a copy of "A Soup for the Qan", and have worked up a basic
> meal outline. While many dishes combine meat and vegetables, and
> sometimes grain, there are no basically vegetable dishes and the
> nature of those that include vegetables is such that removing the
> meat would, in my current opinion, not make a well-balanced dish.
>
> I'd like to augment the Mongolian insufficiency of vegetable recipes,
> since we often have a whole table worth of vegetarians at feasts. I
> think Chinese would be a possible source.
> Thanks for any help, Anahita