MARC details
| 000 -LEADER |
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| fixed length control field |
04474cam a2200409 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1362866260 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240208145635.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230120t20232023nyub b 001 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
YDX |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDX |
| Modifying agency |
OCO |
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IUO |
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MBT |
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JQW |
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VIA |
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YDX |
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IMT |
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SXP |
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PPR |
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OCLCO |
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VP@ |
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MWD |
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BKL |
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COO |
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CDX |
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JTH |
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WIS |
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HQD |
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ZVR |
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GCV |
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QGQ |
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ILM |
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NFG |
| 019 ## - |
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1405203135 |
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1407117710 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393867138 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0393867137 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)1362866260 |
| Canceled/invalid control number |
(OCoLC)1405203135 |
| -- |
(OCoLC)1407117710 |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
a-cc--- |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
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| Classification number |
394.1095 |
| Item number |
D922 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Dunlop, Fuchsia, |
| Relator term |
author. |
| 9 (RLIN) |
118022 |
| 245 10 - TITLE STATEMENT |
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| Title |
Invitation to a banquet : |
| Remainder of title |
the story of Chinese food / |
| Statement of responsibility, etc |
Fuchsia Dunlop. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
First American edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
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| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
| Date of production, publication, distribution, manufacture |
2023. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Date of production, publication, distribution, manufacture |
©2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
466 pages : |
| Other physical details |
map ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
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| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
"First published in 2023 in Great Britain by Penguin UK"--Title page verso. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references (pages 393-414) and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
"Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine"--Dust jacket flap. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Prologue: A kind of Chinese food : sweet-and-sour pork balls -- Hearth:: The origins of Chinese food. Naked flame: cha siu pork -- Sacred grain: steamed rice -- The harmonious geng: Mrs Song's fish stew -- The nourishment of life: bitter melon and pork rib soup -- Farm: Choosing ingredients. Farm to chopsticks: Anji bamboo shoots with Jinhua ham -- The joy of vegetables: stir-fried Chinese broccoli with ginger -- Farming the water: sliced perch and water shield soup -- The miraculous bean: mapo tofu -- The whole pig: Dongpo pork -- Food without borders: rinsed mutton hotpot -- The marvels of qu: drunken crabs -- What is an ingredient? Braised pomelo pith with shrimp eggs -- Tongue and teeth: "catfish basking in honours" -- The lure of the exotic: "surpassing bear's paw" -- Kitchen: Culinary techniques. Tasting the invisible: "top-ranking pot" -- The bold and the bland: sweet-and-sour Yellow River carp -- The subtle knife: shunde raw sliced fish -- The power of steam: steamed reeves shad -- Fire and time: stir-fried "jade" shrimps -- A vocabulary of methods: Shandong guota tofu -- Transforming dough: knife-scraped noodles -- Kindling the spirits: steamed "soup" dumplings -- Table: Food and ideas. There is no dessert: Chaozhou "mother duck" twists -- The impossible map: Chongqing chicken in a pile of chillies -- Food without a meal: dry-fired "eels" -- Rural idylls: stir-fried sweet potato leaves -- Cultural appropriation, Chinese-style: "Russian soup" -- Food and the heart: loving mother's red-braised pork -- Epilogue: Past and future : chop suey. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food habits |
| Geographic subdivision |
China. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese. |
| 9 (RLIN) |
34543 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Chinese |
| General subdivision |
History. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Gastronomy |
| Geographic subdivision |
China |
| General subdivision |
History. |
| 655 #7 - INDEX TERM--GENRE/FORM |
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| Genre/form data or focus term |
Travel writing. |
| Source of term |
lcgft |
| 9 (RLIN) |
6889 |
| 994 ## - |
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C0 |
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NFG |
