Dining In Diversity: An Exploration Of Variances In Chinese Cuisine
- ASU Author/Contributor (non-ASU co-authors, if there are any, appear on document)
- Rebekah White (Creator)
- Institution
- Appalachian State University (ASU )
- Web Site: https://library.appstate.edu/
- Advisor
- Wendy Xie
Abstract: Food in China is often misconstrued as homogeneous, lacking in diversity. However, a closer look can expose an entire realm of unique cuisines. These foods represent the different peoples and cultures that reside in the vast expanse of land known as Greater China. This paper will look at five distinct cuisines: Shandong, Jiangsu, Szechuan, Cantonese, and Taiwanese cuisine. Through exploring the similarities and differences of cuisine in these areas, culture emerges along with a variety in food that the Western world would not expect.
Dining In Diversity: An Exploration Of Variances In Chinese Cuisine
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Created on 6/25/2020
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Additional Information
- Publication
- Honors Project
- White, R. (2020). Dining In Diversity: An Exploration Of Variances In Chinese Cuisine. Unpublished Honors Thesis. Appalachian State University, Boone, NC.
- Language: English
- Date: 2020
- Keywords
- Chinese cuisine, Shandong cuisine, Jiangsu cuisine,
Szechuan cuisine, Cantonese cuisine, Taiwanese cuisine, food diversity