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1、TheLandoftheFiveFlavors:ACulturalHistoryofChineseCuisineChapterThreeFire,Ice,andFlavorConservingandStoringSmallfarmersandtenantslivedonthemarginofsubsistenceforalmostthewholeimperialperiod.Cultivatedfieldsweregenerallysmall,thesoilqualitymoderate,harvestsmeagerandstoragepo
2、ssibilitieslimited.Moreover,cultivationwasprobablynotdiversifiedenough,withtheresultingnutritionalimbalances—butthesourcesreveallittleaboutthis,atleastinancienttimes.Incontrast,thereismuchmoreinformationontheproperty-owningupperclass.ManualsandguidebooksshowthatfromtheHanp
3、eriodonward,landedestatesproducedawidevarietyofagriculturalproductsandwerelargelyself-sufficient.TheLandoftheFiveFlavors:ACulturalHistoryofChineseCuisineTheLandoftheFiveFlavors:ACulturalHistoryofChineseCuisineBronzetripod(eleventhcentury)Agriculturalactivityincludedsoilcul
4、tivationandanimalhusbandry,productionofalcoholicbeverages,makingofclothingandhouseholdobjects,productionofmedicines,organizationofthefuelsupply,tradeinseeds,dutiesinthelocalcommunity,andparticipationinsacrificialrites.Alltheseactivitieshadtofollowtherhythmofthefourseasons.
5、Storageandpreservationoffood,includingsuchmethodsasdrying,pickling,smoking,andcuring,wereespeciallyimportant.PICKLEDVEGETABLES(SICHUAN)Ingredients1smallbokchoy,cutintostrips1largeredpepper,cutintostrips2largecarrots,sliced1celerystalk,sliced1smallradish,sliced1tbsp(50g)thi
6、nlyslicedginger2tbspdriedchilies1tbsproastedSichuanpepper5staranise2-1/2tbsp(30g)sugar3/4cup(150g)salt3tbsp(40ml)Kaoliang(sorghumliquor)Preparationmethod1.Combinethevegetablesanddistributeamongcontainerswithtight-fittinglids.2.Forthepicklingliquid,bringaround2Lwatertothebo
7、ilinapot.3.Addtheginger,chilies,Sichuanpepper,staranise,sugar,salt,andKaoliang,andsimmerslowlyuntilthesugardissolves.4.Aftercoolingtheliquid,pouroverthevegetablesandshutthecontainerstightly.5.Storeinacoolplaceforatleasttwodays.Theagriculturalsystemofferedvariouspossibiliti
8、esforstoringfoodstuffs,rangingevenonrelativelysmallfarmsfromtheuseofindividualroomstosimp
