Musings of a Chinese gourmet : food has its place in culture

This book, written in the early 1950s by a former Chinese ambassador to London, is a cultured and entertaining view of the gastronomic side of Chinese life. F.T. Cheng sets out to show Westerners that there was a lot more to Chinese food culture than chop suey. It is a wonderful reminder of the richness and depth of Chinese culture from a man who also completely understood the West.;Cover; Copyright; Contents; Foreword by Graham Earnshaw; Preface; I. Introduction; II. Is Cooking an Art or a Science?; III. What is a Good Cook?; IV. What is Good Cooking?; V. Importance of Good Cooking; VI. Schools of Cooking in China; VII. Classification of Dishes; VIII. Instances of Special Chinese Delicacies and Their Preparation; IX. Hints on Cooking; X.A Talk on Chinese Wine; XI. Dining as an Art; XII. A Discourse on Tea. This book, written in the early 1950s by a former Chinese ambassador to London, is a cultured and entertaining view of the gastronomic side of Chinese life. F.T. Cheng sets out to show Westerners that there was a lot more to Chinese food culture than chop suey. It is a wonderful reminder of the richness and depth of Chinese culture from a man who also completely understood the West. --Provided by publisher