In The Chinese Gourmet: Authentic Ingredients and Traditional Recipes from the Kitchens of China, food critic and writer William Mark delves into the history of Chinese cuisine. Photo: SCMP / Jonathan Wong

The Chinese Gourmet: urbanisation has caused Chinese cuisine to evolve, not always for the better, says food critic

  • Food critic and writer William Mark explores the history and outside influences present in Chinese food today
  • In a chapter on banquets, Mark writes of one event with 365 dishes – one for every day of the year – not all of which were edible
Topic |   Chinese cuisine
In The Chinese Gourmet: Authentic Ingredients and Traditional Recipes from the Kitchens of China, food critic and writer William Mark delves into the history of Chinese cuisine. Photo: SCMP / Jonathan Wong
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