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.
Acknowledgements List of Illustrations and Table
Introduction 1 The Eurasian Heartland: Overview of a Link between Worlds 1 Physical Geography 2 Vegetation 3 Animal Life 4 Nations of Today 5 Agriculture and Environment 6 Integrating Agriculture and Livestock 7 Nomads 8 The Crossroads 9 Overall View of Foods 10 Building Foodways 2 Prehistory and History: The Long Record of Foodways 1 Prehistory: From Hunting to Agriculture 2 Prehistory: Domestication 3 Domesticated Plants 4 Domestic Animals 5 Languages 6 The Origins of Civilization and High Culture in the Eurasian Heartland 7 Religion 3 Histories 1 Ancient and Medieval History (Before the Mongols) 2 Chinese Food Meets Western Food on the Silk Road 3 China after Tang 4 Witnesses: Travel Accounts from Late Antiquity and Early Medieval Times 5 Medicine and Food in Medieval Central Asia 6 History during the Mongol Empire 7 The Eurasian Heartland and Its Silk Roads in Mongol Times 8 Food and Medicine in Mongol Times 9 History after the Mongols 10 Travels and Excursions after 11 On to the Twentieth Century 4 Contemporary Food 1 Lifestyles 2 Bread 3 The All-Important Noodle 4 Other Grain Foods 5 Cooking Meat 6 Dairy Foods 7 Other Drinks 8 Vegetables 9 Sweets 10 Spicing 11 Cooking Utensils 5 Food by Country 1 Afghanistan’s Food 1.1 Dopiaza 2 Eastern Iran’s Food 3 Uzbekistan’s Food 4 Tajik Food 5 Kyrgyz Food 6 Kazakh Food 7 Azerbaijan food, and Central Asian Food in Turkey 8 Uighur Food 9 Mongol Food 10 Kalmyk Food 11 Chinese Food, the Central Asian Connections in Ming and Today 12 Chinese Food Today: The Central Asian Connection 13 Korea 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.