The Chile Pepper in China: A Cultural Biography
Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-cent...
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| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2020]
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| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Online-Zugang: | DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-473 DE-706 DE-739 Volltext |
| Zusammenfassung: | Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Okt 2020) |
| Beschreibung: | 1 online resource 15 b&w illustrations, 5 maps, color insert |
| ISBN: | 9780231551304 |
| DOI: | 10.7312/dott19532 |
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| 520 | |a Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine | ||
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Datensatz im Suchindex
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| author | Dott, Brian Russell |
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| dewey-ones | 633 - Field and plantation crops |
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.7312/dott19532 |
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| illustrated | Illustrated |
| index_date | 2024-07-03T15:54:06Z |
| indexdate | 2025-02-19T17:29:13Z |
| institution | BVB |
| isbn | 9780231551304 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032400648 |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Dott, Brian Russell Verfasser (DE-588)1159155135 aut The Chile Pepper in China A Cultural Biography Brian R. Dott New York, NY Columbia University Press [2020] © 2020 1 online resource 15 b&w illustrations, 5 maps, color insert txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Okt 2020) Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine HISTORY / Asia / China bisacsh Cooking (Hot peppers) China History Cooking, Chinese History Food habits China History Hot peppers China History https://doi.org/10.7312/dott19532 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Dott, Brian Russell The Chile Pepper in China A Cultural Biography HISTORY / Asia / China bisacsh Cooking (Hot peppers) China History Cooking, Chinese History Food habits China History Hot peppers China History |
| title | The Chile Pepper in China A Cultural Biography |
| title_auth | The Chile Pepper in China A Cultural Biography |
| title_exact_search | The Chile Pepper in China A Cultural Biography |
| title_exact_search_txtP | The Chile Pepper in China A Cultural Biography |
| title_full | The Chile Pepper in China A Cultural Biography Brian R. Dott |
| title_fullStr | The Chile Pepper in China A Cultural Biography Brian R. Dott |
| title_full_unstemmed | The Chile Pepper in China A Cultural Biography Brian R. Dott |
| title_short | The Chile Pepper in China |
| title_sort | the chile pepper in china a cultural biography |
| title_sub | A Cultural Biography |
| topic | HISTORY / Asia / China bisacsh Cooking (Hot peppers) China History Cooking, Chinese History Food habits China History Hot peppers China History |
| topic_facet | HISTORY / Asia / China Cooking (Hot peppers) China History Cooking, Chinese History Food habits China History Hot peppers China History |
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