Styling Shanghai is the first book dedicated to exploring the city's fashion cultures, examining its growing status as one of the world's foremost fashion cities. From its origins as an international treaty port in the 19th century, Shanghai has emerged as a global leader in the production, mediation and consumption of fashion. This book reveals how the material and imaginative context of this thriving urban centre has produced vivid interpretations of fashion as object, image and idea. Bringing together contributions by a range of leading international fashion historians and theorists, and drawing on extensive original research, Styling Shanghai offers an interdisciplinary analysis of the mega-city's shifting position as a fashion capital. Rooted in collaboration between leading UK, Australian and Shanghai-based institutions, it considers the impact of local and global textile manufacturing, the representation and marketing of 'Shanghai Style', bodies and gender in the 'Paris of the East', and the challenges of globalization, commercialization and digital communication in contemporary Shanghai.

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

In the midst of ChinaÕs wild rush to modernize, a surprising note of reality arises: Shanghai, it seems, was once modern indeed, a pulsing center of commerce and art in the heart of the twentieth century. This book immerses us in the golden age of Shanghai urban culture, a modernity at once intrinsically Chinese and profoundly anomalous, blending new and indigenous ideas with those flooding into this Òtreaty portÓ from the Western world. A preeminent specialist in Chinese studies, Leo Ou-fan Lee gives us a rare wide-angle view of Shanghai culture in the making. He shows us the architecture and urban spaces in which the new commercial culture flourished, then guides us through the publishing and filmmaking industries that nurtured a whole generation of artists and established a bold new style in urban life known as modeng. In the work of six writers of the time, particularly Shi Zhecun, Mu Shiying, and Eileen Chang, Lee discloses the reflection of ShanghaiÕs urban landscapeÑforeign and familiar, oppressive and seductive, traditional and innovative. This work acquires a broader historical and cosmopolitan context with a look at the cultural links between Shanghai and Hong Kong, a virtual genealogy of Chinese modernity from the 1930s to the present day.

Historians have long regarded fashion as something peculiarly Western. In this surprising, sumptuously illustrated book, Antonia Finnane challenges this view, which she argues is based on nineteenth- and twentieth-century representations of Chinese dress as traditional and unchanging. Fashions, she shows, were part of Chinese life in the late imperial era, even if a fashion industry was not then apparent. In the early twentieth century the key features of modern fashion became evident, particularly in Shanghai, and rapidly changing dress styles showed the effects. The volatility of Chinese dress throughout the twentieth century matched vicissitudes in national politics. Finnane describes in detail how the close-fitting jacket and high collar of the 1911 Revolutionary period, the skirt and jacket-blouse of the May Fourth era, and the military style popular in the Cultural Revolution gave way finally to the variegated, globalized wardrobe of today. She brilliantly connects China’s modernization and global visibility with changes in dress, offering a vivid portrait of the complex, subtle, and sometimes contradictory ways the people of China have worn their nation on their backs.

From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine

Courtesans, desire & the denizens of the Shanghai underworld are just some of the elements in Han Bangqing's novel of late imperial China, published in 1892 & now available in English for the first time.

Includes more than 200 new and vintage photographs of the city, the clothes, the Chinese cinema stars who led the fashion trends, and the Hollywood movie queens who inspired them.

History, analysis, and critical evaluation of Shanghai's striking visual culture during the 1920s-1940s.

Chinese interior design is a kaleidoscope of competing influences: scholarly gardens versus opium dens, imperial palaces standing side-by-side with concrete-and-steel high rises, and rural simplicity contrasting urban chaos. "China Style" looks at interiors that draw from this vivid and powerful tradition. It includes examples of Shanghai Art Deco and the unique Peranakan shop house, as well as modern clubs sumptuously furnished with glittering fabrics and Chinese design motifs, minimalistic glass houses, and restaurants with a cultural-revolution flair. Photographed in locations as diverse as Shanghai, New York, Hong Kong, and Minneapolis, "China Style" shows how Chinese tradition is constantly being reinterpreted to produce a fresh and dynamic style of contemporary design.

A window into the fashion tribes of the young Chinese, who make up one in ten of the world's population.The pace at which China has caught up with western lifestyle is breathtaking. Chinese youth have embraced, assimilated and adapted western cultural values and aesthetics in no time. They are confident and proud on the streets of Beijing, Shanghai and Guangzhou. Most recently Chinese youth are beginning to rediscover their own heritage and mix it with western creative language, delivering a fresh and unique style, which is set to grow and influence the west in the near future. Fashion Tribes China presents the freshest and most cutting-edge youth street culture coming out of China. The book mixes straight-up head-to-toe street photography with detailed shots, including accessories, fashion detailing and fashion graphics, reflecting what is being worn and designed. Added to this are essays on style leaders in China, lifestyle, aspirations, motivations and creative thinking. Fashion Tribes China gives invaluable insight into today’s youth street culture and is aimed at creative professionals and marketers eager to understand and be inspired by what is set to become the 21st century's most influential youth group.