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The chile pepper in China : a cultural biography /
"China was introduced to the American chili pepper in the 16th century, and adoption of the foreign crop spread rapidly to fulfill regional needs. While the Chinese were initially unclear on how to incorporate the chili into their diets and how to compare it alongside their native plants (was i...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
[2020]
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| Colección: | Arts and traditions of the table.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Dott, Brian Russell, |e author. | |
| 245 | 1 | 4 | |a The chile pepper in China : |b a cultural biography / |c Brian R. Dott. |
| 264 | 1 | |a New York : |b Columbia University Press, |c [2020] | |
| 300 | |a 1 online resource (x, 276 pages, 8 unnumbered pages of plates) : |b illustrations (some color), maps. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Arts and traditions of the table : perspectives on culinary history | |
| 504 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a Names and places : how the chile found its way "home" to China -- Spicing up the palate -- Spicing up the pharmacopeia -- Too hot for words : elite reticence towards chile peppers -- Chiles as beautiful objects and literary emblems -- Mao's little red spice : chiles and regional identity | |
| 520 | |a "China was introduced to the American chili pepper in the 16th century, and adoption of the foreign crop spread rapidly to fulfill regional needs. While the Chinese were initially unclear on how to incorporate the chili into their diets and how to compare it alongside their native plants (was it like the Sichuan pepper, ginger, eggplant, or black pepper?), the chili and its versatility became so essential to Chinese cuisine and pharmacopeia that it quickly became indigenized and was later used as an example for native plant identification. As the distinction between foreign and indigenous faded, the influence and popularity of the chili grew, redefining the term "spicy" and appearing in a wide variety of literary texts and art. The cultural symbolism surrounding the chili has even tied the pepper to Mao Zedong as revolutionary imagery, and it continues to be used in Chinese pop culture as a symbol of regional and national identity"-- |c Provided by publisher | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on January 04, 2022). | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Hot peppers |z China |x History. | |
| 650 | 0 | |a Cooking (Hot peppers) |z China |x History. | |
| 650 | 0 | |a Cooking, Chinese |x History. | |
| 650 | 0 | |a Food habits |z China |x History. | |
| 650 | 6 | |a Piments forts |z Chine |x Histoire. | |
| 650 | 6 | |a Cuisine (Piments forts) |z Chine |x Histoire. | |
| 650 | 6 | |a Cuisine chinoise |x Histoire. | |
| 650 | 6 | |a Habitudes alimentaires |z Chine |x Histoire. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x Chinese. |2 bisacsh | |
| 650 | 7 | |a COOKING / History |2 bisacsh | |
| 650 | 7 | |a Cooking, Chinese. |2 fast |0 (OCoLC)fst01753278 | |
| 650 | 7 | |a Cooking (Hot peppers) |2 fast |0 (OCoLC)fst01753132 | |
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 650 | 7 | |a Hot peppers. |2 fast |0 (OCoLC)fst00961672 | |
| 651 | 7 | |a China. |2 fast |0 (OCoLC)fst01206073 | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 776 | 0 | 8 | |i Print version: |a Dott, Brian Russell. |t Chile pepper in China. |d New York : Columbia University Press, [2020] |z 9780231195324 |w (DLC) 2019038653 |w (OCoLC)1122798669 |
| 830 | 0 | |a Arts and traditions of the table. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.7312/dott19532 |z Texto completo |
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