China to Chinatown : Chinese food in the West by J.A.G. Roberts PDF

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By J.A.G. Roberts

ISBN-10: 1861891334

ISBN-13: 9781861891334

ISBN-10: 1861892276

ISBN-13: 9781861892270

"Since Marco Polo first recorded his responses in 1275, the West's encounters with chinese language nutrition were a degree of the days. For Jesuit missionaries, consuming the unique foodstuff of the folks used to be a fashion of figuring out them; for the British retailers within the 19th-century treaty ports, chinese language food used to be an item of suspicion. through the Cultural Revolution, nutrients was once political: regardless of common nutrition shortages, Read more...

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Extra info for China to Chinatown : Chinese food in the West

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The dishes which followed, all of which ‘swam in soup’ included ‘sharks’ fins, eggs prepared by heat, of which both the smell and taste seemed to us equally repulsive, immense grubs, a peculiar kind of sea-fish, crabs, and pounded shrimps’. The banquet continued with birds’ nest soup, pastries, rice and concluded with fruit. At the end of the meal Laplace’s host ‘displayed his satisfaction by loud laughs, to which was perpetually joined the sonorous accompaniment of his somewhat overloaded stomach’.

To demonstrate this Jaucourt appended two ‘recipes’. For the first, ten pounds of rice should be cooked for three hours in 60 pints of water and then ten pounds of bread and ten pints of milk should be added and perhaps a dozen bay leaves to give the resulting food a pleasant taste. This would provide complete nourishment for 60 people for 24 hours. The other recipe used six pounds of rice and half a pound of butter to produce soup for 50 persons, two quarter-pint measures for an adult, one for a child.

On the day that Macartney had mentioned that the provisions supplied had been tainted, Anderson recorded that the decision had been taken that henceforth the embassy would cook its own food, because the Chinese are so very dirty in their mode of cookery, that it was impossible for the inhabitants of a country where cleanliness is so prevailing a circumstance of the kitchen, unless compelled by severe hunger, to submit to it. He, too, criticized Chinese table manners, describing the use of chopsticks and bowls containing rice and fried vegetables, ‘which food they glut down in a most voracious manner’.

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China to Chinatown : Chinese food in the West by J.A.G. Roberts


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