Joe Tildens Recipes For Epicures or China to Chinatown

Joe Tilden's Recipes For Epicures

Author: Joe Tilden

"Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication. "

Book about: Understanding Dental Health or Healthy Bones and Joints

China to Chinatown: Chinese Food in the West, Vol. 1

Author: J A G Roberts

Globalities is a series which reinterprets world history in a concise yet thoughtful way, looking at major issues over large time-spans and political spaces; such issues can be political, ecological, scientific, technological or intellectual. Rather than adopting a narrow chronological or geographical approach, books in the series are conceptual in focus yet present an array of historical data to justify their arguments. They often involve a multi-disciplinary approach juxtaposing different subject-areas such as economics and religion or literature and politics.

Since Marco Polo first recorded his responses in 1275, the West's encounters with Chinese food have been a measure of the times. For Jesuit missionaries, eating the exotic food of the people was a way of understanding them; for the British merchants in the 19th-century treaty ports, Chinese cuisine was an object of suspicion. During the Cultural Revolution, food was political: despite widespread food shortages, lavish hospitality was used to influence the views of visiting intellectuals and politicians, while, for some, eating the meagre food of the Communist peasantry was a Western gesture of solidarity.

But how did a cuisine that, to the Western palate, admitted the inadmissible -- sharks' fins, dog's flesh, cats' eyes -- spread to the extent that there is now a Chinese restaurant or takeaway on every high street and a wok in every kitchen? In charting the first immigrant communities, Chinatowns and restaurants in Britain and North America and the gradual domestication of Chinese food, Roberts provides a brilliant analysis of how cultures assimilate and adapt, at times abandoning strict ethnic authenticity, in order to survive. Written in a lively and engaging style, this book will fascinate food gastronomes of every sort as well as specialists in Chinese culture.