“When people in ancient China spoke of the ‘five tastes, ‘ they were talking not only literally about the five tastes recognized in Chinese gastronomy–sour, bitter, sweet, pungent, and salty–but also metaphorically about all the ingredients and flavors at a cook’s disposal. They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish, observing the Chinese philosophy that good health and pleasure are inseparable when it comes to food.”
Author: Fuchsia Dunlop
Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 10/20/2026
Pages: 368
ISBN: 9781324050704
Language: English
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