The Land of the Five Flavors

Hollmann, Thomas O. The Land of the Five Flavors: A Cultural History of Chinese Cuisine. New York: Columbia University Press, 2013.

This book takes a look at the history of Chinese cuisine. The title led me to believe that I would be looking at a more regional approach to this history, but it was a more blended approach, showing how regions influenced other regions and later how even the world influenced the cuisine. The book even showed how agricultural influences from other countries were implemented. It took a look at how economic and political factors were also influential. It also takes a look at modern dining habits, including fast foods from Western culture. It includes quotations from Chinese literature. Citations are mainly in text ones. It's very academic in tone with a good bibliography and index provided. Recommended for those with an interest in ethnic cuisines or Chinese culture. Review is based on an advance e-galley provided by the publisher through NetGalley.