Food Plants of China

Foreword vii Richard Evans Schultes Foreword ix George W. Staples, III Introduction: Why the Book and to Whom It Is Addressed xi Illustrations xv PART ONE: CULTURAL ASPECTS OF CHINESE FOOD PLANTS The Sources and Nature of Information 3(16) Sources of Information 3(8) Nature of Information 11(8) The Production and Preparation of Chinese Plant Food 19(28) Kitchen Gardens 19(2) Different Farming Systems 21(1) Utilization of Suburban Land for Vegetable Gardens 22(3) Plant Food Storage and Preservation 25(7) The Use of Microbes in Chinese Plant Food 32(9) Detoxification, Extraction and Limited Utilization 41(6) Selected Chinese Food Plants with Instruction for Preparation 47(100) Chinese Cooking 48(2) Leafy Shoots 50(16) Flowers 66(15) Fruits 81(17) Seeds 98(28) Special Subterranean Plant Food 126(21) Spices and Flavoring Materials 147(14) Cultural and Historical Background 148(2) Common Spices Used in Chinese Food 150(1) Combined Spices and Spicy Liquids for Making Cold Cuts 151(2) Natural Colors and Flavors 153(1) Table Dips 154(1) Samples for the Application of Spices 154(7) Health Food and Herbal Tea 161(96) Bupin: Plant Esculents for the Conservation of Health 162(68) Chinese Herbal Teas: Liangcha and Parcelled Medicated Tea 230(19) Conclusions 249(8) PART TWO: BOTANICAL ASPECTS OF CHINESE FOOD PLANTS Nonvascular Plants: Monerans, Algae, Fungi and Lichens 257(14) Monerans 257(1) Nonvascular Eukaryotes --- Algae 258(4) Nonvascular Eukaryotes --- Fungi 262(9) Vascular Plants: Pteridophytes and Spermatophytes 271(482) Pteridophytes --- Filicopsids: True Ferns 271(4) Spermatophytes --- Seed-bearing Plants 275(478) Gymnospermae: Naked-seed Plants 275(5) Angiospermae: Flowering Plants 280(1) Monocotyledoneae 280(52) Dicotyledoneae 332(421) Bibliography 753(10) Latin Name Index 763(18) Chinese Name Index 781(28) English Name Index 809