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   <subfield code="a">Dott, Brian Russell,</subfield>
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   <subfield code="a">The chile pepper in China :</subfield>
   <subfield code="b">a cultural biography </subfield>
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   <subfield code="a">New York :</subfield>
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   <subfield code="c">2020.</subfield>
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   <subfield code="a">Couverture. https://static2.cyberlibris.com/books_upload/136pix/dott19532_front.jpg</subfield>
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   <subfield code="a">Cyberlibris (ScholarVox) Corpus Psychologie Sociologie</subfield>
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   <subfield code="a">Bibliographie pages [241]-267. Index</subfield>
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   <subfield code="a">Names and places : how the chile found its way &quot;home&quot; to China -- Spicing up the palate -- Spicing up the pharmacopeia -- Too hot for words : elite reticence towards chile peppers -- Chiles as beautiful objects and literary emblems -- Mao's little red spice : chiles and regional identity -- Appendix A. Late imperial recipe collections -- Appendix B. Medical texts consulted</subfield>
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   <subfield code="a">&quot;Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas.&quot; -- 4e de couverture</subfield>
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   <subfield code="a">Piments forts</subfield>
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   <subfield code="a">Cuisine (piments forts)</subfield>
   <subfield code="z">Chine</subfield>
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   <subfield code="t">The chile pepper in China</subfield>
   <subfield code="o">a cultural biography</subfield>
   <subfield code="f">Brian R. Dott</subfield>
   <subfield code="d">2020</subfield>
   <subfield code="c">New York</subfield>
   <subfield code="n">Columbia University Press</subfield>
   <subfield code="p">1 volume (x-276 pages -[8] pages de planches)</subfield>
   <subfield code="s">Arts and traditions of the table</subfield>
   <subfield code="z">978-0-231-19532-4</subfield>
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   <subfield code="u">https://ezproxy.univ-orleans.fr/login?qurl=https://univ.scholarvox.com/book/88956226</subfield>
   <subfield code="z">Accès Université Orléans et IFPM </subfield>
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   <subfield code="1">Livre numérique</subfield>
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   <subfield code="b">ENSA</subfield>
   <subfield code="c">0/Bibliothèque numérique/</subfield>
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