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'A Taste for China' offers an account of how literature of the long eighteenth century generated a model of English selfhood dependent on figures of China. It shows how various genres of writing in this period call upon 'things Chinese' to define the tasteful English subject of modernity. Chinoiserie is no mere exotic curiosity in this culture, but a potent, multivalent sign of England's participation in a cosmopolitan world order.
Challenging existing narratives of the relationship between China and Europe, this study establishes how modern English identity evolved through strategies of identifying with rather than against China. Through an examination of England's obsession with Chinese objects throughout the long eighteenth century, A Taste for China argues that chinoiserie in literature and material culture played a central role in shaping emergent conceptions of taste and subjectivity. Informed by sources as diverse as the writings of John Locke, Alexander Pope, and Mary Wortley Montagu, Zuroski begins with a consideration of how literature transported cosmopolitan commercial practices into a model of individual and collective identity. She then extends her argument to the vibrant world of Restoration comedy-most notably the controversial The Country Wife by William Wycherley-where Chinese objects are systematically associated with questionable tastes and behaviors. Subsequent chapters draw on Defoe, Pope, and Swift to explore how adventure fiction and satirical poetry use chinoiserie to construct, question, and reimagine the dynamic relationship between people and things. The second half of the eighteenth century sees a marked shift as English subjects anxiously seek to separate themselves from Chinese objects. A reading of texts including Aphra Behn's Oroonoko and Jonas Hanway's Essay on Tea shows that the enthrallment with chinoiserie does not disappear, but is rewritten as an aristocratic perversion in midcentury literature that prefigures modern sexuality. Ultimately, at the century's end, it is nearly disavowed altogether, which is evinced in works like Charlotte Lennox's The Female Quixote and Jane Austen's Northanger Abbey. A persuasively argued and richly textured monograph on eighteenth-century English culture, A Taste for China will interest scholars of cultural history, thing theory, and East-West relations.
The Chinese Taste in Eighteenth-Century England by David Porter Pdf
Eighteenth-century consumers in Britain, living in an increasingly globalized world, were infatuated with exotic Chinese and Chinese-styled goods, art and decorative objects. However, they were also often troubled by the alien aesthetic sensibility these goods embodied. This ambivalence figures centrally in the period's experience of China and of contact with foreign countries and cultures more generally. David Porter analyzes the processes by which Chinese aesthetic ideas were assimilated within English culture. Through case studies of individual figures, including William Hogarth and Horace Walpole, and broader reflections on cross-cultural interaction, Porter's readings develop new interpretations of eighteenth-century ideas of luxury, consumption, gender, taste and aesthetic nationalism. Illustrated with many examples of Chinese and Chinese-inspired objects and art, this is a major contribution to eighteenth-century cultural history and to the history of contact and exchange between China and the West.
Royal Taste by Fan Jeremy Zhang,Laurie E. Barnes,Lennert Gesterkamp,Noelle Giuffrida,Robert N. Linrothe,Tracy Miller,David Ake Sensabaugh Pdf
Royal Taste offers a rare opportunity to examine more than a hundred objects from five museums in Hubei, China, including metal and porcelain work, jewellery, paintings and sculpture. Highlights include exciting archaeological finds from recently excavated royal tombs and state-commissioned Daoist statues from Mt Wudang that illustrate the luxurious life and religious practice of princely courts in early and mid-Ming China (1368-1644). With essays and entries from seven leading scholars, this beautifully illustrated catalogue offers fresh perspectives on the material culture of China at a time before Europe entered its great age of discovery. Major themes include the impact of state patronage on Daoist and Tibetan Buddhist art, and the role of princely courts in defining late imperial Chinese art and culture. AUTHOR: Fan Jeremy Zhang is Associate Curator of Asian Art at The John and Mable Ringling Museum of Art, Sarasota, Florida. SELLING POINTS: * This beautifully-illustrated catalogue offers fresh perspectives on the material culture of China before Europe entered its great age of discovery * Published to accompany an exhibition at The John and Mable Ringling Museum of Art, October 2015 to January 2016 * Features unpublished photography and new scholarship 140 colour illustrations
Featuring more than ninety recipes, Ken Hom's 'A Taste of China' offers a glimpse into Chinese culinary life, from the methods used in humble peasant kitchens to those employed by the Chinese Imperial Court.
This book examines the transformations in form, genre, and content of contemporary Chinese print media. It describes and analyses the role of post-reform social stratification in the media, focusing particularly on how the changing practices and institutions of the industry correspond to and accelerate the emergence of a relatively affluent urban leisure-reading market. It argues that this reinvention of Chinese print media vis-à-vis the creation of a post-socialist taste (class) culture is an essential part of the cultural and affective transformations in contemporary Chinese society, and demonstrates how the reinvention of such taste culture effectively creates, through new kinds of reading materials and carefully demarcated target audiences, a middle-class civility that serves as the locus of the new niche media market.
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Provides an overview of China, focusing of food and diet. Looks at cooking, and how a Chinese meal is put together. Briefly covers landscape and climate, farming and crops, and includes a variety of Chinese recipes. Suggested level: intermediate, junior secondary.
A Little Taste of China by Deh-Ta Hsiung,Nina Simonds Pdf
Discover the world of Chinese food through the pages of this beautiful little book. The combination of photography and easy recipes will inject the flavours and ingredients of the Orient straight into your home.
Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.
