Now available at the Hirsh Health Sciences Library:
The Land of Five Flavors: A Cultural History of Chinese Cuisine
by Thomas O. Höllmann
“Anyone interested in China or in food history needs this book, an insightful introduction to China’s food traditions that is anchored in an understanding and appreciation of centuries of Chinese history and culinary culture, from the earliest empires to the present day.”
— Naomi Duguid, author of Burma: Rivers of Flavor; co-author of Beyond the Great Wall: Recipes and Travels in the other China
To learn more about this fabulous new addition to the HHSL collection, check out The Boston Globe’s review, or better yet, check it out of the library!
We have also recently acquired a few other titles on the topic of food and nutrition, so be sure to look them up:
- The Year of No Sugar: A Memoir by Eve O. Schaub
- Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease by Robert H. Lustig
Is the library missing something? Let us know by recommending a purchase.
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