14 Bibliography

This is a list of resources in English used for when teaching this course and / or to compile this book. Primary sources are listed separately.

Anderson, E. N. Everyone Eats: Understanding Food and Culture. New York: New York University Press, 2005.

———. Food and Environment in Early and Medieval China. 1. ed. Encounters with Asia. Philadelphia, Penn: University of Pennsylvania Press, 2014.

———. The Food of China. 2. [print]. New Haven: Yale Univ. Pr, 1988.

Barker, Graeme, and Candice Goucher, eds. The Cambridge World History. Cambridge: Cambridge University Press, 2014.

Boivin, Nicole, Dorian Q Fuller, and Alison Crowther. “Old World Globalization and the Columbian Exchange: Comparison and Contrast.” World Archaeology 44, no. 3 (September 2012): 452–69. https://doi.org/10.1080/00438243.2012.729404.

Brown, Miranda. “Mr. Song’s Cheeses: Southern China, 1368–1644.” Gastronomica 19, no. 2 (May 1, 2019): 29–42. https://doi.org/10.1525/gfc.2019.19.2.29.

Buell, Paul D., E. N. Anderson, and Montserrat de Pablo Moya. Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food. Crossroads. History of Interactions across the Silk Routes, vol. 2. Leiden ; Boston: Brill, 2020.

Chang, Kwang-chih, and E. N. Anderson, eds. Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press, 1977.

Chen, Yong. Chop Suey, USA: The Story of Chinese Food in America. New York: Columbia University Press, 2014.

Cheung, Sui-wai. The Price of Rice: Market Integration in Eighteenth-Century China. Vol. 29. Center for East Asian Studies, Western Washington University, 2008.

Chin, Curtis. Everything I Learned, I Learned in a Chinese Restaurant: A Memoir. First edition. New York: Little, Brown and Company, 2023.

Chung, Paul. “Korean Chinese Food: The Must-Try Fusion Cuisine You’ve Never Heard Of.” Asian Societies (blog), 2013. https://asiasociety.org/blog/asia/korean-chinese-food-must-try-fusion-cuisine-youve-never-heard-photos.

Clements, Jonathan. The Emperor’s Feast: A History of China in Twelve Meals. Paperback edition. London: Hodder & Stoughton, 2022.

Cohen, David Joel. “The Beginnings of Agriculture in China: A Multiregional View.” Current Anthropology 52, no. S4 (October 2011): S273–93.

Collingham, Lizzie. The Taste of War: World War II and the Battle for Food. New York: Penguin Press, 2012.

Cutter, Robert Joe. “Gastropoetics in the Jian’an Period: Food and Memory in Early Medieval China.” Early Medieval China 2018, no. 24 (January 2018): 1–23.

Cwiertka, Katarzyna J., ed. Food and War in Mid-Twentieth-Century East Asia. 0 ed. Routledge, 2016.

Dariotis, Wei Ming, and Eileen Fung. “Breaking the Soy Sauce Jar: Diaspora and Displacement in the Films of Ang Lee.” In Transnational Chinese Cinemas. Identity, Nationhood, Gender, 187–220. University of Hawaii Press, 1997.

Dott, Brian Russell. The Chile Pepper in China: A Cultural Biography. Arts and Traditions of the Table : Perspectives on Culinary History. New York: Columbia University Press, 2020.

DuBois, Thomas David. “Ten Centuries of Chinese Food Writing: What Do We Do with All These Recipes?” Food, Culture & Society, July 19, 2023, 1–17.

Dunlop, Fuchsia. Invitation to a Banquet: The Story of Chinese Food. London, UK: Particular Books, 2023.

———. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. 1st Norton pbk. New York, NY: W.W. Norton, 2009.

Farquhar, Judith. Appetites: Food and Sex in Post-Socialist China. Duke University Press, 2002. https://doi.org/10.1215/9780822383451.

Fu, Jia-Chen. The Other Milk: Reinventing Soy in Republican China. Seattle: University of Washington Press, 2018.

Gárbor, Pati. “Corpus-Based, Philological Study on the Words of the Spice Domain.” Sinoplatonic Papers 338 (2024). https://sino-platonic.org/complete/spp338_spices_linguistics.pdf.

Goldin, Paul Rakita, ed. Routledge Handbook of Early Chinese History. Routledge Handbooks. London New York: Routledge, 2018.

Harper, Donald. “Gastronomy in Ancient China—Cooking for the Sage King.” Parabola 9, no. 4 (1984): 38–47.

———. “The Analects Jade Candle: A Classic of T’ang Drinking Custom.” Tang Studies 1986, no. 4 (June 1986): 69–89.

———. “The Cookbook and Gastronomy in Ancient China: The Evidence from Huxishan and Mawangdui.” Hunansheng Bowuguan Guankan 湖南省博物館館刊 1 (2004): 164–77.

Henriot, Christian. “Rice, Power and People: The Politics of Food Supply in Wartime Shanghai (1937–1945).” Twentieth-Century China 26, no. 1 (2000): 41–84.

Höllmann, Thomas O. The Land of the Five Flavors: A Cultural History of Chinese Cuisine. Arts and Traditions of the Table. Perspectives on Culinary History. New York: Columbia University Press, 2014.

Hom, Ken. Easy Family Recipes from a Chinese-American Childhood. 1st ed. Knopf Cooks American. New York: Alfred A. Knopf : Distributed by Random House, Inc, 1997.

Hung, Po-Yi. “Food Nationalism beyond Tradition: Bubble Tea and the Politics of Cross-Border Mobility between Taiwan and Vietnam.” Asian Journal of Social Science 50, no. 3 (2022): 222–28.

Husihui, Paul D. Buell, E. N. Anderson, and Charles Perry. A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Sihui’s Yinshan Zhengyao : Introduction, Translation, Commentary, and Chinese Text. 2nd rev. and Expanded ed. Leiden, the Netherlands: Brill, 2010.

Ingham, Mike, and Matthew Kwok‐kin Fung. “In the Mood for Food: Wong Kar‐wai’s Culinary Imaginary.” In A Companion to Wong Kar‐wai, edited by Martha P. Nochimson, 1st ed., 295–318. Wiley, 2015.

Jaffe, Yitzchak. Food in Ancient China. 1st ed. Cambridge University Press, 2023. https://doi.org/10.1017/9781009408370.

Jones, Martin, Harriet Hunt, Emma Lightfoot, Diane Lister, Xinyi Liu, and Giedre Motuzaite-Matuzeviciute. “Food Globalization in Prehistory.” World Archaeology 43, no. 4 (December 2011): 665–75. https://doi.org/10.1080/00438243.2011.624764.

Jung, Professor of Psychology Emeritus John. Sweet and Sour: Life in Chinese Family Restaurants. Place of publication not identified: Lulu.com, 2013.

Keefe, Patrick Radden. Snakehead: An Epic Tale of the Chinatown Underworld and the American Dream. Anchor Books, 2010.

Kendall, Carol, Yao-wen Li, and Shirley Felts. Sweet and Sour: Tales from China. 1st Clarion pbk. ed. New York: Clarion Books, 2006.

Kim, Moonsil Lee. “Food Distribution for the People: Welfare, Food, and Feasts in Qin/Han China and in Rome.” In Rulers and Ruled in Ancient Greece, Rome, and China, edited by Hans Beck and Griet Vankeerberghen, 1st ed., 225–66. Cambridge University Press, 2021. https://doi.org/10.1017/9781108641166.014.

King, Michelle T. “Say No to Bat Fried Rice: Changing the Narrative of Coronavirus and Chinese Food.” Food and Foodways 28, no. 3 (July 2, 2020): 237–49. https://doi.org/10.1080/07409710.2020.1794182.

———. “What Is ‘Chinese’ Food? Historicizing the Concept of Culinary Regionalism.” Global Food History 6, no. 2 (May 3, 2020): 89–109. https://doi.org/10.1080/20549547.2020.1736427.

Koven, Seth. Slumming: Sexual and Social Politics in Victorian London. Princeton, N.J.: Princeton University Press, 2006.

Kurlansky, Mark. Salt: A World History. New York: Penguin Books, 2003.

Lagerwey, John. Religion and Chinese Society. Volume 1, Ancient and Medieval China. Hong Kong, Paris: Chinese University Press : École française d’Extrême-Orient, 2004.

Lander, Brian. The King’s Harvest a Political Ecology of China from the First Farmers to the First Empire. New Haven: Yale University Press, 2022.

Leclaire, M., M. Gamerre, D. Unal, and A. Martin. “[Neonatal consequences of cesarean section on the presumably healthy infant].” Annales De L’anesthesiologie Francaise 20, no. 8 (1979): 691–96.

Lee, Jennifer 8. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. 1st Trade ed. New York: Twelve, 2009.

Leong-Salobir, Cecilia, ed. Routledge Handbook of Food in Asia. Abingdon, Oxon ; New York, NY: Routledge/Taylor & Francis Group, 2019.

Li, Yu. “The Chop Suey Letterform in Historical Los Angeles Chinatowns.” Social Semiotics, 2023, 1–45.

Liang, Zai. From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States. Oakland, California: University of California Press, 2023.

Liu, Li, and Xingcan Chen. The Archaeology of China: From the Late Paleolithic to the Early Bronze Age. Cambridge: Cambridge University Press, 2012.

Liu, Xinyi, Dorian Q. Fuller, and Martin Jones. “Early Agriculture in China.” In The Cambridge World History, edited by Graeme Barker and Candice Goucher, 1st ed., 310–34. Cambridge University Press, 2015. https://doi.org/10.1017/CBO9780511978807.013.

Liu, Xinyi, Penelope J. Jones, Giedre Motuzaite Matuzeviciute, Harriet V. Hunt, Diane L. Lister, Ting An, Natalia Przelomska, Catherine J. Kneale, Zhijun Zhao, and Martin K. Jones. “From Ecological Opportunism to Multi-Cropping: Mapping Food Globalisation in Prehistory.” Quaternary Science Reviews 206 (February 2019): 21–28. https://doi.org/10.1016/j.quascirev.2018.12.017.

Martin, Emily, Arthur P. Wolf, and Joint Committee on Contemporary China, eds. Religion and Ritual in Chinese Society. Studies in Chinese Society. Stanford, Calif: Stanford University Press, 1974.

Miller, G. B. The Thousand Recipe Chinese Cookbook. Place of publication not identified: Grosset & Dunlop, 1970.

Murck, Alfreda, and Museum Rietberg, eds. Mao’s Golden Mangoes and the Cultural Revolution. Zürich: Scheidegger & Spiess, 2013.

Nunn, Nathan, and Nancy Qian. “The Columbian Exchange: A History of Disease, Food, and Ideas.” Journal of Economic Perspectives 24, no. 2 (2010): 163–88.

Nylan, Michael. The Shifting Center: The Original “Great Plan” and Later Readings. Monumenta Serica Monograph Series 24. Sankt Augustin: Nettetal: Institut Monumenta Serica ; Steyler Verlag, 1992.

Oxfeld, Ellen. Bitter and Sweet: Food, Meaning, and Modernity in Rural China. California Studies in Food and Culture 63. Oakland, California: University of California Press, 2017.

Pang-White, Ann A., ed. The Bloomsbury Research Handbook of Chinese Philosophy and Gender. Bloomsbury Research Handbooks in Asian Philosophy. London ; New York: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2016.

Pechenkina, Kate. “Of Millets and Wheat: Diet and Health on the Central Plain of China during the Neolithic and Bronze Age.” In Routledge Handbook of Early Chinese History. Ed by P. R. Goldin, 39–60. London: Routledge/Taylor & Francis Group, 2018.

Pilcher, Jeffrey M., ed. The Oxford Handbook of Food History. Oxford Handbooks. Oxford ; New York: Oxford University Press, 2012.

Roberts, J. A. G. China to Chinatown: Chinese Food in the West. London: Reaktion, 2004.

Sabban, Françoise. La Chine Par Le Menu Cuisine, Culture Culinaire et Traditions Alimentaires Chinoises. France, Belgique: Les Belles Lettres, 2023.

Sandhaus, Derek. Drunk in China: Baijiu and the World’s Oldest Drinking Culture. Lincoln: Potomac Books, an imprint of the University of Nebraska Press, 2019.

Scarry, C. Margaret, Dale L. Hutchinson, and Benjamin S. Arbuckle, eds. Ancient Foodways: Integrative Approaches to Understanding Subsistence and Society. Gainesville: University Press of Florida, 2023.

Schafer, Edward H. The Golden Peaches of Samarkand: A Study of T’ang Exotics. 1. paperback print. Berkeley, Calif.: Univ. of California Press, 1985.

Serventi, Silvano, and Françoise Sabban. Pasta: The Story of a Universal Food. Arts and Traditions of the Table. New York Chichester: Columbia University Press, 2002.

Silva, Claiton Marcio da, and Claudio de Majo, eds. The Age of the Soybean: An Environmental History of Soy during the Great Acceleration. Winwick, Cambridgeshire, UK: The White Horse Press, 2022.

Slingerland, Edward. Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization. First Little Brown, Spark paperback edition. New York: Little, Brown Spark, 2022.

Smith, Hilary A. “Food, Health, and Nutrition in Chinese History.” History Compass 20, no. 1 (2021).

Spengler, Robert N. Fruit from the Sands: The Silk Road Origins of the Food We Eat. Oakland, California: University of California Press, 2019.

Sterckx, Roel. Food, Sacrifice, and Sagehood in Early China. Cambridge: Cambridge University Press, 2015.

———. Of Tripod and Palate: Food, Politics and Religion in Traditional China. 1st ed. New York: Palgrave Macmillan, 2005.

Swislocki, Mark. Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai. Stanford, CA: Stanford University Press, 2020.

Takashima, Ken’ichi. A Little Primer of Chinese Oracle-Bone Inscriptions with Some Exercises. 2nd revised edition. Wiesbaden: Harrassowitz Verlag, 2019.

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Wang, Q. Edward. Chopsticks: A Cultural and Culinary History. Cambridge ; New York: Cambridge University Press, 2015.

Wang, Weiwei, Khanh Trung Kien Nguyen, Chunguang Zhao, and Hsiao-chun Hung. “Earliest Curry in Southeast Asia and the Global Spice Trade 2000 Years Ago.” Science Advances 9, no. 29 (July 21, 2023): eadh5517. https://doi.org/10.1126/sciadv.adh5517.

Wu, David Y. H., and Sidney C. H. Cheung, eds. The Globalization of Chinese Food. London: Routledge, 2015.

Yee, Alfred. Shopping at Giant Foods: Chinese American Supermarkets in Northern California. Scott and Laurie Oki Series in Asian American Studies. Seattle: University of Washington Press, 2003.

Yuan, Mei, Sean Jy-Shyang Chen, E. N. Anderson, Jeffrey K. Riegel, Nicole Mones, Mei Yuan, and Mei Yuan. Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy. Great Barrington, Massachusetts: Berkshire, 2019.

Yuan, Yin. Alimentary Orientalism: Britain’s Literary Imagination and the Edible East. Lewisburg, Pennsylvania: Bucknell University Press, 2023.

Yue, Gang. The Mouth That Begs: Hunger, Cannibalism, and the Politics of Eating in Modern China. Duke University Press, 1999. https://doi.org/10.1215/9780822398516.

Yue, Isaac Man Cheung, and Siufu Tang. Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature. Hong Kong: Hong Kong university press, 2013.

Zheng, Yanqiu. “Chinese Tofu in Cold War Taiwan: Gendered Cosmopolitanism and Contested Chineseness.” Global Food History, June 3, 2022, 1–20. https://doi.org/10.1080/20549547.2022.2081018.