Zhongguo shijing
The Zhongguo shijing ( Chinese 中国 食 经 - "Book of Chinese Food Culture") is a reference work published by Ren Baizun ( 任 百 尊 ) on Chinese eating and drinking culture. It was created with the participation of leading experts in Chinese cuisine.
The work, which is provided with an alphabetical index, numerous tables and overviews, deals with all aspects of Chinese eating and drinking culture and its history: cooking utensils, cooking methods, cutting techniques, carcass cutting, ingredients, dietary aspects, culinary arts, historical recipes, the contemporary cuisine of the various regional kitchens that Kitchens of historical regions, of the different Chinese nationalities, famous chefs, kitchen philosophy, it provided excerpts from the most important classical works of culinary art and from literary works and offers an overview of the most important sources on the history of Chinese food and drink culture.
The 1004-page work was published in the same format as the Zhongguo chajing (Book of Chinese Tea Culture ) and Zhongguo jiujing (Book of Chinese Drinking Culture).
Bibliographical information
Ren Baizun (ed.): Zhongguo shijing , Shanghai: Shanghai wenhua chubanshe 1999; ISBN 7-80511-927-9