Jonathan Clements tracks the diverse history of China through its food and drink, from the sacrificial cauldrons of the Bronze Age, to the contending styles of a modern Chinatown. He outlines how changes in politics, technology and ingredients have altered “Chinese” food over the centuries, as the nation copes with new peoples, crops and climate conditions.
Clements focuses on the personalities connected to Chinese food – the drunken priest-kings of the Shang dynasty; the Tang noblewomen experimenting with tea and lychees; the stand-off between Mongols and Muslims over halal meat. Later chapters carry the impact of Chinese food out of its homeland and around the world, as migrant communities cater to local tastes and encounter new challenges. “Chinese” food is different, yet again, depending on if you eat it in small-town Canada, a Mumbai mall, or a Singapore street market.
Out in February, but available now to pre-order.