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Crossroads of Cuisine
The Eurasian Heartland, the Silk Roads and Food
Series:
Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.
Paul D. Buell, Ph.D., Part-time Faculty, University of North Georgia. Historian of Chinese medicine and Central Eurasia with special reference to the era of Mongolian Empire, the history of food and foodways, and the Age of Exploration. Sinologist, Mongolist, Turkologist.
E. N. Anderson, Ph.D., Professor Emeritus of Anthropology, University of California, Riverside. Human ecologist with interest in food production and consumption and foodways. Field research in Hong Kong, Malaysia, Mexico, British Columbia, and short periods in Mongolia, Kazakhstan, Uzbekistan, Afghanistan.
Montserrat de Pablo Moya, Ph.D., Associate Professor, Faculty of Fine Arts, Cuenca, University of Castilla-La Mancha. Visiting Scholar, Max Planck Institute, Berlin. Professional Photographer and Artist, interest in the history of photography and documentary photography. Field work in Kazakhstan and Mongolia.
Moldir Oskenbay, Ph.D., Historian of traditional Kazakh culture and Central Eurasia with special reference to the ethnic history of Turkic tribes, era of Mongolian Empire and its aftermath. Strong secondary interests in comparative history of food and foodways.
E. N. Anderson, Ph.D., Professor Emeritus of Anthropology, University of California, Riverside. Human ecologist with interest in food production and consumption and foodways. Field research in Hong Kong, Malaysia, Mexico, British Columbia, and short periods in Mongolia, Kazakhstan, Uzbekistan, Afghanistan.
Montserrat de Pablo Moya, Ph.D., Associate Professor, Faculty of Fine Arts, Cuenca, University of Castilla-La Mancha. Visiting Scholar, Max Planck Institute, Berlin. Professional Photographer and Artist, interest in the history of photography and documentary photography. Field work in Kazakhstan and Mongolia.
Moldir Oskenbay, Ph.D., Historian of traditional Kazakh culture and Central Eurasia with special reference to the ethnic history of Turkic tribes, era of Mongolian Empire and its aftermath. Strong secondary interests in comparative history of food and foodways.
Contents
Acknowledgements
List of Illustrations and Table
Introduction
1 The Eurasian Heartland: Overview of a Link between Worlds
â1âPhysical Geography
â2âVegetation
â3âAnimal Life
â4âNations of Today
â5âAgriculture and Environment
â6âIntegrating Agriculture and Livestock
â7âNomads
â8âThe Crossroads
â9âOverall View of Foods
â10âBuilding Foodways
2 Prehistory and History: The Long Record of Foodways
â1âPrehistory: From Hunting to Agriculture
â2âPrehistory: Domestication
â3âDomesticated Plants
â4âDomestic Animals
â5âLanguages
â6âThe Origins of Civilization and High Culture in the Eurasian Heartland
â7âReligion
3 Histories
â1âAncient and Medieval History (Before the Mongols)
â2âChinese Food Meets Western Food on the Silk Road
â3âChina after Tang
â4âWitnesses: Travel Accounts from Late Antiquity and Early Medieval Times
â5âMedicine and Food in Medieval Central Asia
â6âHistory during the Mongol Empire
â7âThe Eurasian Heartland and Its Silk Roads in Mongol Times
â8âFood and Medicine in Mongol Times
â9âHistory after the Mongols
â10âTravels and Excursions after
â11âOn to the Twentieth Century
4 Contemporary Food
â1âLifestyles
â2âBread
â3âThe All-Important Noodle
â4âOther Grain Foods
â5âCooking Meat
â6âDairy Foods
â7âOther Drinks
â8âVegetables
â9âSweets
â10âSpicing
â11âCooking Utensils
5 Food by Country
â1âAfghanistanâs Food
1.1ââDopiaza
â2âEastern Iranâs Food
â3âUzbekistanâs Food
â4âTajik Food
â5âKyrgyz Food
â6âKazakh Food
â7âAzerbaijan food, and Central Asian Food in Turkey
â8âUighur Food
â9âMongol Food
â10âKalmyk Food
â11âChinese Food, the Central Asian Connections in Ming and Today
â12âChinese Food Today: The Central Asian Connection
â13âKorea and the Eurasian Heartland
Conclusion, The Next Step: Silk Road as Metaphor, Seattle, the Silk Road, and the Pacific Rim
Appendix: Summary of Western Plants in the YSZY and the HHYF
Bibliography
Index
Acknowledgements
List of Illustrations and Table
Introduction
1 The Eurasian Heartland: Overview of a Link between Worlds
â1âPhysical Geography
â2âVegetation
â3âAnimal Life
â4âNations of Today
â5âAgriculture and Environment
â6âIntegrating Agriculture and Livestock
â7âNomads
â8âThe Crossroads
â9âOverall View of Foods
â10âBuilding Foodways
2 Prehistory and History: The Long Record of Foodways
â1âPrehistory: From Hunting to Agriculture
â2âPrehistory: Domestication
â3âDomesticated Plants
â4âDomestic Animals
â5âLanguages
â6âThe Origins of Civilization and High Culture in the Eurasian Heartland
â7âReligion
3 Histories
â1âAncient and Medieval History (Before the Mongols)
â2âChinese Food Meets Western Food on the Silk Road
â3âChina after Tang
â4âWitnesses: Travel Accounts from Late Antiquity and Early Medieval Times
â5âMedicine and Food in Medieval Central Asia
â6âHistory during the Mongol Empire
â7âThe Eurasian Heartland and Its Silk Roads in Mongol Times
â8âFood and Medicine in Mongol Times
â9âHistory after the Mongols
â10âTravels and Excursions after
â11âOn to the Twentieth Century
4 Contemporary Food
â1âLifestyles
â2âBread
â3âThe All-Important Noodle
â4âOther Grain Foods
â5âCooking Meat
â6âDairy Foods
â7âOther Drinks
â8âVegetables
â9âSweets
â10âSpicing
â11âCooking Utensils
5 Food by Country
â1âAfghanistanâs Food
1.1ââDopiaza
â2âEastern Iranâs Food
â3âUzbekistanâs Food
â4âTajik Food
â5âKyrgyz Food
â6âKazakh Food
â7âAzerbaijan food, and Central Asian Food in Turkey
â8âUighur Food
â9âMongol Food
â10âKalmyk Food
â11âChinese Food, the Central Asian Connections in Ming and Today
â12âChinese Food Today: The Central Asian Connection
â13âKorea and the Eurasian Heartland
Conclusion, The Next Step: Silk Road as Metaphor, Seattle, the Silk Road, and the Pacific Rim
Appendix: Summary of Western Plants in the YSZY and the HHYF
Bibliography
Index
Scholars and academics in general, graduate students and advanced undergraduates, Asianists and Central Asianists, historians of food and foodways, anthropologists including ethnobiologists, general readers and travellers.