Chinese Culinary History

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Selective bibliography:
Food: The Chinese art of food and drink. (1970). (Traditional Chinese Culture in Taiwan)
Origins of Chinese food culture. (2003). Singapore: Asiapac Books.
Ban, Gu, 32-92 CE, translated and annotated by Nancy Lee Swann. (1950). Food and money in ancient China; the earliest economic history of China to A.D. 25, Han Shu 24. Princeton: Princeton University Press.
Barer-Stein, T. (1999). You eat what you are: people, culture and food traditions. Ontario, Canada: Firefly Books.
Benn, C. D. (2004). China's golden age: everyday life in the Tang dynasty. Oxford: Oxford University Press.
Benn, C. D. (2002). Daily life in traditional China: The Tang dynasty. Westport, Conn: Greenwood Press.
Bray, T. L. (2003). The archaeology and politics of food and feasting in early states and empires. New York: Kluwer Academic/Plenum.
Cai, Z. (2007). Bao can chi du =: Abalone, sea cucumber, shark's fin, fish maw. Xianggang: Hai bin tu shu gong si.
Cai, Z. (2007). Hai wei, gan huo =: Dried seafood & Chinese foodstuff. Xianggang: Hai bin tu shu gong si.
Cai, J. (2004). Xianggang huai jiu cai =: Traditional dishes of Hong Kong. Xianggang: Hai bin tu shu gong si.
Chan, C. H. (2009). Dim sum: traditional favourites and innovative creations. Singapore: Marshall Cavendish Cuisine.
Chen, Z. (2005). Food and Chinese culture: essays on popular cuisine. San Francisco: Long River Press.
Cheng, A. (2003). Wu rou ling ren shou. Xianggang: Wan li ji gou, wan li shu dian.
Cheung, S. C. H., & Tan, C. B. (2007). Food and foodways in Asia: resource, tradition and cooking. London: Routledge.
Davidson, A., & Jaine, T. (2006). The Oxford companion to food. Oxford: Oxford University Press.
Davis, D. (2000). The consumer revolution in urban China. Berkeley: University of California Press.
Di, X. (2007). A food-lover's journey around China. Beijing: Foreign Languages Press.Drake, F. S. (1970). Tea leaves: being a collection of letters and documents relating to the shipment of tea to the American colonies in the year 1773, by the East India Tea Company. Detroit: Singing Tree Press.
Du, B. C. M., Tan, C. B., & Mintz, S. W. (2008). The world of soy. Urbana: University of Illinois Press.
Elias, J., & Ketcham, K. (1998). Chinese medicine for maximum immunity: understanding the five elemental types for health and well-being. New York: Three Rivers Press.
Fu, C. (2004). Origins of Chinese food culture. Singapore: Asiapac.
Gao, D., & Bernie, B. (1997). Chinese medicine. New York, NY: Thunder's Mouth Press.
Gao, L., Lu, Y., Husihui, ., Lu, H., Huang, Z., Yao, C., & Yu, X. (2000). Zun sheng ba jian, Cha jing, Yin shan zheng yao, Shi wu ben cao jing yi. (SuperStar Digital Library.) Beijing: Ke xue ji shu wen xian chu ban she.
Go, X., & Liu, G. (2008). Cha yu wen hua = Chinese tea culture. Taibei Shi: Tang ren gong yi.
Grew, R. (1999). Food in global history. Boulder, Colo: Westview Press.
Gu, C. (1999). Lao shang hai yin shi. Shanghai: Shanghai ke xue ji shu chu ban she.
Guo, Y. (2002). Jiu huang jian yi shu: [4 juan]. Shanghai: Shanghai gu ji chu ban she.
Guo, Z. (2000). Ginseng and aspirin: health care alternatives for aging Chinese in New York. Ithaca, N.Y: Cornell University Press.
Hammond, S., & Hammond, S. (2007). Bamboo: A journey with Chinese food. Chatswood, N.S.W: New Holland.
Han, H., Miller, G., & Deville, N. (2003). Ancient herbs, modern medicine: improving your health by combining Chinese herbal medicine and Western medicine. New York: Bantam Books.
Hou, J., & Zeng, S. (2005). Yan wo: Yun fu yu qi zhong qing zheng que shi fa = Bird's nest : recipes for pregnant woman and different age groups. Xianggang: Lou shang yan wo zhuang you xian gong si.
Hsiung, D. T. (1997). Taste of China: over 75 authentic Chinese recipes with over 300 photographs. London: Lorenz.
Hu, S. (1957). An enumeration of the food plants of China. Cambridge, Mass: Flora of China Project, Arnold Arboretum, Harvard University.
Hu, S. (2005). Food plants of China. Hong Kong: Chinese University Press.
Hu-ssu-hui, ., Buell, P. D., Anderson, E. N., & Perry, C. (2000). A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao: introduction, translation, commentary, and Chinese text. London: Kegan Paul International.
Hua, . ., Xu, . ., & Xu, . . (2002). Yu chi chu yi. Shen yang: Liao ning ke xue ji zhu chu ban she.
Husihui. (1995). Yin shan zheng yao: San juan. Tainan Xian Liuying Xiang: Zhuang yan wen hua shi ye you xian gong si.
Kile, K. F., & Ornelas, K. C. (2000). The Cambridge world history of food. Cambridge, UK: Cambridge University Press.
Lang, W., & Leung, H. M.-T. (2003). Tao Tao shi jing: Wei cun te se cai. Hong Kong: Crown Publishing (H.K.) Ltd.
Liao, Y. (2006). Food and festivals of China. Philadelphia: Mason Crest Publishers.
Lin, K., & Xu, R. (1998). Neng chi shi fu / Lin Kebu zhu ; Xu Ruqi zhu bian. Guilin Shi: Li jiang chu ban she.
Lu, J., & Shi, D. (1999). Pin cha shuo cha: Sheng huo de yi shu, ren sheng de xiang shou = Taste tea and talk about tea: history and culture of Chinese tea. Hangzhou Shi: Zhejiang ren min mei shu chu ban she.
Pan, C. (2004). Yixing pottery: purple clay and the world of Chinese tea culture. San Francisco: Long River Press.
Read, B. E., Liu, J., Read, B. E., & Read, B. E. (1977). Famine foods listed in the Chiu huang pen tsao: Giving their identity, nutritional values and notes on their preparations ; The botany of Mahuang ; Common food fishes of Shanghai. Taipei: Southern Materials Center.
Simoons, F. J. (1991). Food in China: a cultural and historical inquiry. Boca Raton: CRC Press.
Song, W., Wang, J., Zhou, S., Lu, X., & Wang, Y. (2006). Beijing local delicacies. Beijing: Zhongguo hua bao chu ban she.
Stavis, B. (1974). China's green revolution. Ithaca, N.Y: China-Japan Program, Cornell University.
Swislocki, M. (2009). Culinary nostalgia: regional food culture and the urban experience in Shanghai. Stanford, Calif: Stanford University Press.
Wang, J., Zhang, R., Li, M., & Zhu, S. (2007). Jiu huang ben cao jiao shi yu yan jiu. Beijing: Zhong yi gu ji chu ban she.
Wang, S. (1965). Xue pu za shu. Taibei: Yi wen yin shu guan yin xing.
Wu, J.-N. (2005). An illustrated Chinese materia medica. New York, N.Y: Oxford University Press.
Yang, Y. (2002). Shan fu jing shou lu: [1 juan]. Shanghai: Shanghai gu ji chu ban she.
Yao, K. (1995). Jiu huang ye pu. Shanghai: Shanghai gu ji chu ban she.
Zaigui, L., & Hongzhuo, T. (2009). Traditional Chinese foods: production and research progress. New York: Nova Science Publishers. 
Zanning, ., Chen, R., & Zhou, L. (1991). Sun pu. Beijing: Zhonghua shu ju.
Zee, S.-Y., & Hui, L. H. (1990). Hong Kong food plants. Hong Kong: Urban Council. 
Zhao, N. (1996). Shang yi ben cao. Beijing: Zhong yi gu ji chu ban she.
Zhou, K., & Chen, Z. (2006). Food and Chinese culture (essays) =: Zhongguo de chi. New York: Better Link Press. 
Zhou, L., & Zhou, S. (1966). Ru cao bian: [4 juan]. Taibei: I wen.
Zhu, S. (1959). Jiu huang ben cao: [shang xia juan]. Beijing: Zhonghua shu ju.

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