THE FLAVORS OF CANTONESE CUISINE

Is Cantonese cuisine barbaric and expensive? What is the heart and soul of Cantonese food? How do Cantonese cuisine chefs enable diners to eat fish with no fish in sight? And how do they draw umami out of the freshest possible ingredients? How did suckling pig roasting come to be hailed by some as the cream of the crop in Cantonese cooking?
How did a chrysanthemum feast put a small town on the gastronomic map of the world? How do the Cantonese transform honey bee larvae and pupae, water beetles, and ragworms into scrumptious dishes? How do the Cantonese add oomph and depth to food by harnessing the power of sauces? Why is blandness revered as an acquired taste in Cantonese gastronomy?These questions and more are what this colorful and brilliantly illustrated book seeks to address. The book consists of eight chapters organized under the following headings: flavors, ingredients, origins, evolution, omnivorousness, blending, nourishment, and aesthetics. It provides a fascinating glimpse into the origination, characteristics, history and cultural value of Cantonese cuisine.
A crystallization of the author’s rich experience in teaching and studying Cantonese cuisine, this book also aims to explain the many factors that have led Cantonese cooking to be highly respected yet generally misunderstood by people outside of Guangdong. Beyond that, it promises to take you on a delightful journey through a cuisine that is a heavenly amalgamation of tradition, sophistication and food obsession. Above all, it is a tribute to all those who have helped make Cantonese cuisine captivating and prestigious throughout the global culinary landscape.