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At the 11th Asian Food Forum
Published by Sichuan Literature and Art Publishing House
History of Chinese Sichuan Cuisine
Awarded the "Chinese Food Science Works Suiyuan Award"
The 11th Asian Food Forum believes that "The History of Chinese Sichuan Cuisine" is not only an excellent foodological work, but also represents the historical landmark achievements of the research of Chinese cuisine culture for more than 40 years in a certain sense, is a summary and a development, and is a necessary reference for the continuous in-depth expansion and research of Chinese cuisine culture.
"History of Chinese Sichuan Cuisine" uses the method of orthodox historiography to study the development and changes of the corresponding ingredient structure, cooking method, taste type taste and cooking method at each stage in the history of the Bashu region with solid historical materials, overall vision, and strict logic.
Lan Yong, the author of "History of Chinese Sichuan Cuisine", carefully examines and writes delicately, and there is no shortage of interesting historical materials in the systematic examination, which makes people interesting to read. It is not only the "past and present life" of Chinese Sichuan cuisine, but also a "complete family tree" of ancient and modern Sichuan cuisine.
For Sichuan cuisine with world influence, neither China nor the West has yet published a complete history of Chinese Sichuan cuisine, and this book, as a leading original study in the field of food culture history, fills this gap and tries to provide a model for the writing of the general history of Chinese food culture.
The author of this book has a long and rich field trip experience and the accumulation of research results in the history of sichuan cuisine and sichuan cuisine in the past 20 years, and has experience in the research and development of ancient Sichuan cuisine dishes and catering management, and in recent years, he has established a Sichuan cuisine culture research room and a cooking laboratory. "Sichuan cuisine" is a topic with relatively high popularity and more cumulative results in the study of Regional Cuisine Culture in China in the past 40 years.
Because "many writers have not undergone professional basic training in history, and the professional quality of history is lacking", this book reflects the characteristics of professional scholars with solid historical materials, broad vision, and strict logic.
This book's in-depth analysis of the "Sichuan food" expressed by historical literati, the examination of the structural relationship between wine, tea and food, the innovative thinking of immigration, ingredients and compound spices, and the examination of the prototype of traditional Sichuan cuisine formed in the late Qing Dynasty are all based on rich historical materials and beyond the previous research.
About the Author:
Lan Yong, born in 1962, is a native of Luzhou, Sichuan. He is the author of "History of Chinese Sichuan Cuisine", "Bashu Jianghu Cuisine: Historical Investigation Report", "Chinese Historical Geography", "Southwest Historical and Cultural Geography", "History of Ancient Transportation Routes in Sichuan" and so on.
Author: Lan Yong
Publisher: Sichuan Literature and Art Publishing House
Text/Guangzhou Daily, New Flower City Reporter: Wu Bo
Photo/ Guangzhou Daily, Xinhuacheng reporter: Wu Bo
Video/Guangzhou Daily Xinhuacheng Reporter: Wu Bo
Guangzhou Daily New Flower City Editor: Liu Liqin