Food Culture in China illuminates the longest continuous

food culture in  the world, that of the Chinese. It describes

foods eaten that have sustained this huge population, foods

considered traditional, common, and good. The Chinese

believe that eating appropriately is comparable to dig-
 ging a well before becoming thirsty. Therefore, this book

provides background and understanding about a culture that

promotes health through eating what the Chinese consider

good food and that believes that nothing is more important

than eating.
   In the 1300s, many Chinese lived to age 70 if they managed

to avoid a communicable disease and could afford to acquire

their food. What foods and food behaviors contributed to this

longevity in an era when most people died near or before the

age of 40? Chinese eating habits were considered one and

fixed, but clearly the foods of this cuisine have changed
and are changing in China and among the Chinese living

abroad, so what were and what are their food habits?
  With Chinese making up more than one-quarter of the

world's population, each and every day more people are

consuming the foods of this cuisine than those of any other

cultural group. What food practices did their huge population

maintain to survive? This book explores them and the
fact that the Chinese gain pleasure from what they eat, speak

a lot about their foods, adapt them as needed, and draw

strength from them. This volume focuses on the Han,

comprising almost 93 percent of the Chinese population.