By Thomas O. Hollmann
Popular sinologist Thomas O. Höllmann tracks the expansion of nutrients tradition in China from its earliest burial rituals to today's Western quick nutrition eating places, mapping chinese language cuisine's geographical diversifications and native customs, indigenous components and international impacts, exchange routes, and ethnic institutions. Höllmann info the nutrition practices of significant chinese language religions and the importance of consuming and ingesting in rites of passage and pop culture. He enriches his narrative with thirty of his favourite recipes and a range of images, posters, work, sketches, and pictures of clay collectible figurines and different gadgets excavated from tombs.
Höllmann's award-winning heritage revisits the discovery of noodles, the position of butchers and chefs in chinese language politics, debates over the starting place of grape wines, and the reasons of modern day meals illness. He discusses neighborhood crop construction, using herbs and spices, the connection among chinese language meals and economics, the impact of chinese language philosophy, and conventional nutritional ideas and superstitions. bringing up unique chinese language resources, Höllmann uncovers interesting facets of day-by-day chinese language lifestyles, developing a multifaceted compendium that conjures up a wealthy appreciation of chinese language arts and tradition.
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Additional resources for The Land of the Five Flavors: A Cultural History of Chinese Cuisine
The ﬁtness of learning individuals increases as the amount of imitation increases because learners make fewer errors. The ﬁtness of imitating individuals also increases at ﬁrst because they are imitating learners who make fewer errors. If imitation is common enough, ﬁtness eventually declines because the population fails to track the changing environment. The ﬁrst effect is apparently sufﬁcient to lead to a net increase in average ﬁtness at evolutionary equilibrium. It is important to understand that this increase in average ﬁtness is only a side effect of selection at the individual level.
Learners engage in costly learning trials that usually allow them to acquire the locally optimal behavior but also sometimes lead to errors. As shown in Appendix 1, this model yields the same qualitative result as Rogers’s model. Imitation evolves but does not beneﬁt the population in the long run. Imitators Can Detect Learners Unlike the simple organisms in Rogers’s model, humans do not blindly imitate a randomly chosen individual. Rather, they often evaluate the behavior of many individuals and choose the one that seems best, a process we have labeled biased transmission (Boyd and Richerson, 1985).
1988. Imitation in animals: History, definition, and interpretation of data from the psychological laboratory. In: Social learning: A biopsychological approach, T. Zentall & B. G. Galef, eds. (pp. 1–28). Hillsdale, NJ: Lawrence Erbaum. Hauser, M. 1988. Invention and social tranmission: New data from wild vervet monkeys. In: Machiavellian intelligence: Social expertise and the evolution of intellect in monkeys, apes, and hen, R. W. Byrne & A. Whitten, eds. (pp. 327–344). Oxford: Clarendon Press.
The Land of the Five Flavors: A Cultural History of Chinese Cuisine by Thomas O. Hollmann