Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

"The little known cultures and cuisine of northern Laos are reflected in the recipes of its local ethnic groups and Luang Namtha Province's premiere ecotourism lodge. Eighty-eight dishes from Lao, Kmhmu', Tai Dam, Tai Yuan, Tai Lue and Akha are presented in clear, simple recipes..."--Back cover.

This volume chronicles the author's adventures in Laos, the exotic, unspoilt and largely undiscovered neighbour of Thailand and Vietnam. It is a portrayal of the people she meets, the places visited and the food she tastes. Originally published: 2004.

Laoism is the first ever book on the complete teachings of Lao Zi, an ancient Chinese philosopher-sage. It is also the first English depiction to distinguish Lao Zi's teachings from Taoism, a native religion of China. Endless revelations and commentaries on his text of Tao Te Ching (text) have been, and continuously exist in Chinese and many other languages, but not yet a complete work between the text and its poetic summary: the Lao Zi's self-invented fourteen-character couplet. The couplet, as old as the text, has been circulating secretively only in a few monasteries. This makes the writers throughout the history not being able to get a full picture on his work and the public inaccessible. The completion of such a project must be a combination of the spiritual inclination into the text and the heart-sealed connection with Lao Zi's spirit. The time has come.

A manuscript from notebooks compiled by the late Master of Ceremonies and Chef at the Royal Palace at Luang Prabang.

Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.

This book will inspire anyone who reads it to cook. The recipes offer home-cooks, amateurs and seasoned chefs alike an opportunity to experiment with both new and old techniques, through easy to follow, concise instructions that will really ‘up anyone’s game’ in the kitchen. You will learn how to create some magical dishes, as well as discover invaluable insider tips that will transform a meal from the ordinary to the exceptional. With touching personal stories to complement each dish, the book celebrates the art of cooking through stunning visuals and eloquent portrayals of different regional cuisine, including Nordic, Italian, Irish, Japanese and Vietnamese. But there is more. This beautifully crafted cookbook is also an inspiring memoir that will bring hope to individuals and families touched by the experience of addiction. Rekindling the Fire brings to life Martin’s backstory of addiction through the prism of mindfulness. It demonstrates how a passion, in this case cooking, has the potential to transform lives. Each chapter has captivating prose that speaks directly to the reader about how cooking is more than food preparation, but also a mindful journey of self-discovery and healing. This element of the book elevates the narrative and propels us into a world of alchemy that is completely unique in the cookbook genre. Enjoy!

If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and beautiful photographs that will surely whet your appetite for Paris. Praise for Hungry for Paris “Hungry for Paris is required reading and features [Alexander Lobrano’s] favorite 109 restaurants reviewed in a fun and witty way. . . . A native of Boston, Lobrano moved to Paris in 1986 and never looked back. He served as the European correspondent for Gourmet from 1999 until it closed in 2009 (also known as the greatest job ever that will never be a job again). . . . He also updates his website frequently with restaurant reviews, all letter graded.”—Food Republic “Written with . . . flair and . . . acerbity is the new, second edition of Alexander Lobrano’s Hungry for Paris, which includes rigorous reviews of what the author considers to be the city’s 109 best restaurants [and] a helpful list of famous Parisian restaurants to be avoided.”—The Wall Street Journal “A wonderful guide to eating in Paris.”—Alice Waters “Nobody else has such an intimate knowledge of what is going on in the Paris food world right this minute. Happily, Alexander Lobrano has written it all down in this wonderful book.”—Ruth Reichl “Delightful . . . the sort of guide you read before you go to Paris—to get in the mood and pick up a few tips, a little style.”—Los Angeles Times “No one is ‘on the ground’ in Paris more than Alec Lobrano. . . . This book will certainly make you hungry for Paris. But even if you aren’t in Paris, his tales of French dining will seduce you into feeling like you are here, sitting in your favorite bistro or sharing a carafe of wine with a witty friend at a neighborhood hotspot.”—David Lebovitz, author of The Sweet Life in Paris “Hungry for Paris is like a cozy bistro on a chilly day: It makes you feel welcome.”—The Washington Post “This book will make readers more than merely hungry for the culinary riches of Paris; it will make them ravenous for a dining companion with Monsieur Lobrano’s particular warmth, wry charm, and refreshingly pure joie de vivre.”—Julia Glass “[Lobrano is] a wonderful man and writer who might know more about Paris restaurants than any other person I’ve ever met.”—Elissa Altman, author of Poor Man’s Feast

This book is edited based on a series of lectures on Chinese cultural history delivered at the Peking University in 2004. It stands out with its distinctive methodology and unique stand, and is popular with readers, with 17 reprints for the Chinese edition since 2006.Before the 1980s, traditional culture was often the target of criticisms and put in a negative light in China. After the 1980s, due to the belief that traditional culture can contribute to modernization, people decided to 'take its essence and discard its dregs'. As of today, most books on this theme have been written in accordance with this principle.However, in this book, the author argues that many problems have emerged from the modernization of the Western society, and thus the need for reflection and re-examining. Traditional Chinese culture is a source for comparison and reflection. As such, when we discuss traditional culture nowadays, not only should we excavate its long-hidden meanings, but we should also develop contrastive resources to facilitate our collaborative development in future.The discussions in this book adopt a vertical structure that begins with how Chinese define a human, followed by topics on the human body, Qi, food, male and female, home and state, the relationship between heaven and human beings, ritual systems, historical consciousness, thinking patterns, the art of expressing sentiments, commitments to the politics of virtues and achievements, and cultural practices. In every chapter, there is also a horizontal method of comparison on Chinese, Western and Indian cultures, to foreground the particularities and advantages of the Chinese culture.Apart from elaborating on the major characteristics of traditional Chinese culture, there is also a discussion on how the modern disdain for and misunderstandings of the traditional culture originated from the West. The author also elaborates on Montesquieu's views of China and the various misconceptions and misunderstandings of the traditional Chinese legal systems. Finally, it ends with the author's thoughts on the revitalization of the Chinese civilization.