2 /2
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
//
Beth Shui-Ya n Wong
Š 2 0 11 B eth S hui -Y a n W ong A l l rights reser v e d . N o p a rt of this boo k m a y be re p ro d u c e d or tr a ns m itte d in a ny for m or by a ny m e a ns , e l e c troni c or m e c h a ni c a l , in c l u d ing p hoto c o p y without p rior p er m ission in writing fro m B eth S hui -Y a n W ong . A c a d e m y of Art U ni v ersity / S c hoo l O f G r a p hi c Design , Mf a p rogr a m / S a n F r a n c is c o , CAL I F O R N I A 9 41 0 5
Bet h Shu i-Ya n Won g 617.413.8222 // bet h s won g @g m a i l.com
M F A T H E S I S : O N E F O U R E I G H T // Phone // Email
Course //
mfa T hesis Projec t de Ba r tolo, Hen r ic u s Ku sbi a ntoro, Ph i l Ha m let t, A r v i R aq uel-Sa ntos
a d v isors // C a rol i n a
ONEFOUR EIGHT 9 x 12 i n. Designer / Author // Bet h Shu i-Ya n Won g Photogr a p her // Bet h Shu i-Ya n Won g T y p ef a c es // Fi losof i a, Trade G ot h ic B oo k T it l e //
Di m ensions //
2 /3
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
01 _ page 0 6 // Re-env ision i n g C h i nese Cu isi ne
04 _ page 60 // Menu s
07 _ page 8 6 // Pack a g i n g
02
03
_ page 2 4 // Bra nd i n g Book s
05
_ page 4 2 // Restau ra nt Inter ior s
06
_ page 70 // Stat ioner y System
08 _ page 9 8 // Promot ion a l Pieces
_ Descr ipt ion // Book Content
_ page 78 // Restau ra nt Website
09 _ page 10 4 // Histor y Book s
_ front m a tter
4 /5
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_What is a Thesis?
A t hesis is t he projec t you wou ld be doi n g i f you h ad t he ch a nce to. It br i n g s to l i fe sentences t h at beg i n “wou ld n’t it be g reat i f...?” A t hesis is you r passion created i n a way to be sh a red w it h ot her s. In g raph ic desig n, a t hesis is a n oppor t u n it y to ex plore w idely, delve deeply, a nd eva lu ate t horou gh ly one su bjec t i n order to solve a problem or i n it iate ch a n ge. T he end resu lt is a sig n i f ica nt a nd comprehen sive body of work based on ex ten sive resea rch, cr it ica l t h i n k i n g, concept ua l i zat ion, content creat ion, projec t m a n a gement a nd at tent ion to deta i l. T he f i n a l resu lt is a projec t t h at is as much a n a ly t ica l a s it is contex t u a l, as v isu a l as it is concept u a l. is a projec t t h at com bi nes my pa ssion s of food, c u lt u re a nd desig n. Grow i n g up, I was a lway s su r rou nded by a ver y st ron g C h i nese food c u lt u re — bot h t rad it ion a l a nd A mer ica n i zed st yles— eat i n g at home cooked mea ls, d i n i n g out w it h fa m i ly a nd f r iends, a nd beh i nd t he scenes at t he fa m i ly’s restau ra nts. T h is projec t a l lowed me not on ly to resea rch C h i nese c u isi ne a nd food c u lt u re t h rou ghout h istor y, but a lso to create a fa m i ly of restau ra nts t h at i ncor porates a l l t he q u a l it ies I bel ieve shou ld represent C h i nese c u isi ne i n A mer ica tod ay.
_ Descr ipt ion // T hesis Def i n it ion
_ front m a tter
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
01
_Re-envisioning Chinese Cuisine
A s t he world becomes i ncreasi n gly globa l i zed a nd t he A mer ica n pa late becomes more d iscer n i n g a nd more advent u rou s, people h ave beg u n to seek out new eat i n g ex per iences. Wit h its l i m ited va r iet y a nd rat her n a r row scope, C h i nese food i n A mer ica is a poor representat ive of a l l t he d iver sit y a nd creat iv it y of t rad it ion a l C h i nese c u isi ne. C h i n a is a cou nt r y spa n n i n g over 3.7 m i l l ion m i les, w it h more t h a n 1.3 bi l l ion people a nd over 5,000 yea r s of recorded h istor y. To assu me t h at t here is on ly one def i n i n g k i nd of C h i nese food is a m isconcept ion. Yet, ever y day, people w i l l ut ter t he ph rase “ let’s go out for C h i nese food,” completely u n awa re of t he s weepi n g over-genera l i zat ion of wh at t hose words i mply. T here a re eight d ist i nc t schools (a lso k now n as “t rad it ion s”) of cook i n g recog n i zed in Ch ina, each w ith its ow n indiv idua l st yles, f lavors and cook ing tech n iq ues. T he eight schools ca n be g rouped i nto fou r sepa rate geog raph ica l reg ion s: Nor t h ( A n hu i a nd Sh a ndon g c u isi nes); Sout h (Gu a n g z hou /Ca ntonese); East ( Jia n g su, Z hejia n g, a nd Fujia n); West (Sichu a n a nd Hu n a n).
6 /7
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Projec t Descr ipt ion
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
9
8 /9 8
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
It has been said that Chinese cuisine is one of the world’s greatest, yet most people are unaware of the subtleties and range it has to offer. is a branded experience that educates American palates to traditional, regional, Chinese culinary diversity.
9 /9
_ Des c ri p tion //
T hesis Statement
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
10 / 11
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_Thesis Components
T he project components emphasize both the h istor y of foodst uf fs from Ch ina and a lso the distinctions nuances of dif ferent Ch inese cuisines. _on ef ou r eigh t r est au r a n t s T he bra nding of a fa m i ly of four restaura nts, one representing each of the four reg ions’ cuisine: T he comprehen sive bra nd i n g book cover s
t he restau ra nts’ ph i losophy a nd m ission statement, ta rget aud ience, bra nd posit ion i n g, logo a nd t y pog raphy specs a nd r u les, a nd compa ny color pa let te. Physica l elements such as stat ioner y, menu s, si g n a ge, promot ion a l item s, a nd restau ra nt adver t isements a re a lso i nt roduced i n t he bra nd i n g book. _ f ood + t a k eou t pack aging Food pack ag ing: Cook i n g i n g red ients represent i n g t he fou r d i f ferent
reg ion s of C h i n a. Ta keout pack ag ing: Or ig i n a l desig n of ta ke out pack a g i n g ba sed on old-
st yle C h i nese food ca r r ier s. _ hist ory + c u isin e book s A set of three book s: T he f i r st t wo book s a re a t i mel i ne of C h i nese
foods a nd food related resou rces, d iscover ies, eat i n g a nd cook i n g h a bits spa n n i n g f rom a ncient C h i n a t hou gh its a r r iva l a nd e volut ion i n A mer ica. T he t h i rd book d isc u sses t he d i f ferences bet ween t he fou r reg ion s a nd eight t rad it ion s of c u isi ne. _ process book s T hesis process jour na ls. T he evolut ion of my projec t is recorded i n a l l
t he jou r n a ls I h ave kept over t he cou r se of my t hesis—idea s, sketches, t hou ght process, ra ndom bra i n stor m s, a nd v isu a l resea rch.
_ Des c ri p tion //
T hesis Descr ipt ion
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
12 / 13
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
Sha ndong
NORTHER N TR A DITION
Jia ng su
A n hui
E A STER N Sichua n
Z hejia ng
TR A DITION
Huna n Fujia n
W ESTER N TR A DITION Gua ng zhou
SOU THER N TR A DITION
_ Des c ri p tion //
Mi nd Map + Reg ion Map
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
14 / 15
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
T hesis Process
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
16 / 17
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
T hesis Process
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
18 / 19 18
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
T hesis Process
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
20 / 21 20
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
T hesis Process
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
22 / 23
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
T hesis Process
_ c h a p ter 0 1 //
Re-env ision i n g C h i nese C u isi ne
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
02
_Branding Books
T here a re fou r pa r ts to t he T he f i r st is t he book on
bra nd book s set. back g rou nd wh ich
cover s t he bra nd over v iew, posit ion i n g, a nd essent ia l h istor ica l back g rou nd a bout t he fou r reg ion s a nd eight t rad it ion s of t rad it ion a l C h i nese c u isi ne. T he second book spel ls out v isu a l g u idel i nes, logos, color s, t y pefaces a nd g raph ic elements u sed for
bra nd i n g.
T he t h i rd pa r t of t he set is m ade up of reg ion-speci f ic deta i ls concer ni n g t he restau ra nt ex per ience i nclud i n g i nter ior layouts, decorat ive elements, restau ra nt deta i ls, menu s, etc. T here is one book for each reg ion s’ st yle of restau ra nt. T he fou r t h book d isc u sses t he ex per ience outside of t he restau ra nts w it h food pack a g i n g, promot ion a l item s, website a nd t he C h i nese Foodnotes h istor y book s.
2 4 / 25 24
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Projec t Descr ipt ion
_ c h a p ter 0 2 //
Bra nd i n g Book s
26 / 27 26
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
28 / 29
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
b ook 4
b ook 1
1 book 1 // br a n d b ackgrou n d
2 book 2 // behin d t he scen es
book 4 // be yon d t he r est au r a n t
_ Bra nd O ver v iew
_ Bra nd Color s
_ Food Pack a g i n g
_ Bra nd Posit ion i n g
_ L ogo
_Ta ke O ut Pack a g i n g
_ Fou r Reg ion s; Ei ght Trad it ion s
_Ty pog raphy
_ Promot ion a l Item s
_Graph ic E lements
_Website
_ Stat ioner y
_ Histor y Book s
30 / 31
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
b ook 3: sou t h
b ook 3: e a st
3
3
b o ok 3: nor t h
sou t h
b o ok 3: w e st
e a st
3 w est
3 nort h
book 3 // r est au r a n t e x per ience
_ Restau ra nt L ayout _ Inter ior View s _ Restau ra nt Deta i ls _ Pr i nt Item s _ Stat ioner y
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
32 / 33
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
34 / 35
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
36 / 37
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
T he n a me of t he bra nd comes f rom t he concept of one cou nt r y, four reg ion s, a nd eight t rad it ion s of C h i nese c u isi ne. In add it ion, accord i n g to C h i nese super st it iou s bel iefs, t he nu m ber 148 mea n s to be successful one’s entire life. logo m a rk is ba sed on a com bi n at ion of
T he
t rad it ion a l C h i nese w i ndow s a nd a ncient C h i nese coi n s. T he w i ndowl i ke desig n represents t he concept of t ra n spa renc y, of bei n g a ble to see clea rly to t he ot her side.
, i n t he sa me way,
show s a nd cla r i f ies t he va r iou s k i nds of C h i nese c u isi ne. T he m a rk m i m ics t he sq u a re w it h i n a ci rcle desig n of t he a ncient coi n s, a nd t he ci rcle sh ape is representat ive of t he C h i nese concept of completeness.
_ Des c ri p tion //
L ogo Prog ress + Fi n a l
_ c h a p ter 0 2 //
Bra nd i n g Book s
38 / 39
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 2 //
Bra nd i n g Book s
W h i le it is clear that the set of Ch inese Foodnotes h istor y books’ pr imar y pur pose is to educate its audience, the other elements of the system a lso ser ve to teach and in for m. T h roughout the restaurants on the inter ior ar t work, f ur n it ure, menu desig n, plating and eating utensi ls, etc., there are in for mationa l desig n g raph ics—a lock up of Ch inese ca l lig raphy accompan ied by Ch inese pr int and English translations on the item that the character represents. T h is systems is a lso present on the pack ag ing and website for the brand. In some cases where room a l lows, such as the menu and wa l l ar t, more detai led notes are incor porated that contain interesting and applica ble tid bits of k nowledge. T h is system of “sma l l bites” of in for mation is a lso used th roughout the h istor y books.
40 / 41
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Tra n slat ion L ock-up
_ c h a p ter 0 2 //
Bra nd i n g Book s
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
03
_Restaurant Interiors
Each reg ion’s restau ra nt h as a d i f ferent t heme based on a specia lt y f rom t hei r respec t ive reg ion i n C h i n a. _ sou t h
T he sout h of C h i n a is t he bi r t hplace of d i m su m (sm a l l plates) st yle of eat i n g. T he desig n is based on t he food m a rket ex per ience. Di ner s order t hei r d ishes f rom t he va r iou s food stat ion s located i n t he center of t he restau ra nt. T here a re ta bles as wel l as cou nter seat i n g. _ e a st
T he easter n reg ion is home to vast a nd beaut i f u l outdoor pa rk s. T he desig n ref lec ts t h is w it h its pa goda st yle seat i n g, i nt r icate pat ter n s, scrol ls a nd u sa ge of si l k (wh ich a lso comes f rom easter n C h i n a). _ nort h
T he nor t h is fa mou s for t he h istor ic Forbidden Pa lace, once t he home of t he roya l fa m i ly a nd t he t hou sa nds who ser ved t hem. T he nor t her n restau ra nt specia l i zes i n mu lt i-cou r se, eleborate, ba nq uet st yle d i n i n g. _w est
T he west is k now n for its rou gh ter ra i n a nd mou nta i nou s reg ion s t h at u sed be home to m a ny nom ad ic t r i bes. T h is reg ion’s restau ra nts a re based on wester n C h i n a’s popu la r hot pot st yle of eat i n g.
42 / 43 42
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Projec t Descr ipt ion
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
4 4 / 45
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
46 / 47
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ e a st + sou t h
W h i le it wou ld have been idea l to develop the desig ns of a l l four reg iona l restaurants, time did not a l low. For th is reason, I chose on ly t wo reg ions to focus on—easter n and souther n. I selected the easter n reg ion because it is the least fam i liar (cuisine-w ise) to the audience. T he souther n reg ion was chosen because it is the cuisine w ith wh ich the A mer ican audience is most fam i liar. _ common a l i t ies
Each reg ion’s restaurant has its ow n st yle and distinct character istics, but they a lso share many of the same desig n components. For example, logo mark is ref lected in the circu lar
the
bluepr int of a l l the restaurants, as does the ta ble layout. Each reg ion has its ow n representative color and decorative logo pat ter n, but the desig n and g r id of a l l pr inted mat ter remains consistent. T he un ifor ms for a l l restaurants are cut to be the same st yle but are made of cloth /mater ia ls native to the reg ion they represent. T he sim i lar ities keep the fam i ly of restaurants identifia ble, consistent and branded. T he dif ferences a l low each to be un iq ue, memora ble and a ble to stand on its ow n.
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
6 f t.
48 / 49
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
50 / 51
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
6 f t.
_ Des c ri p tion //
Projec t Process + Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
52 / 53
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
54 / 55
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Ea st + Sout h Book Compa r ison
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
56 / 57 56
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
6 f t.
_ Descr ipt ion // Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
58 / 59
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Book Deta i l
_ c h a p ter 0 3 //
Restau ra nt Inter ior s
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
04
_Menus
a i m s to educate t he m i nd as wel l as feed t he stom ach. T he f i r st spread of t he menu g ives back g rou nd i n for m at ion not on ly a bout
Restau ra nts, but a lso a bout
t rad it ion a l C h i nese reg ion a l c u isi ne. T h rou ghout t he menu s t here a re shor t side-notes deta i l i n g wel l-k now n d ishes of t h at reg ion. Most d ishes a re of fered i n t h ree si zes. R at her t h a n order i n g i n t he t y pica l m a n ner of sm a l l, med iu m, or la rge, t he c u stomer chooses f rom si ze 1, 4, or 8. Si ze 1 ser ves one to t h ree people or ca n be a side d ish for la rger g roups; Si ze 4 ser ves fou r to seven; Si ze 8 ser ves pa r t ies of eight to ten g uests. Each menu is broken up i nto fou r sec t ion s: Meat; Sea food; Vegeta bles; Soup, R ice + Nood les. T he sec t ion opener i m a ges echo t he 148 concept by show i n g one element t h at represents meat, fou r t h at represent seafood, eight t h at represent vegeta bles, a nd a la rge, m assive element to represent t he soups a nd g ra i n s sec t ion. T he bi nd i n g of menu s is i n f luenced by a com bi n at ion of classic C h i nese book s as wel l as t rad it ion a l wooden boxes w it h t he added benef it of t he wooden cover i ncreasi n g t he du ra bi l it y of t he item s. T he en g raved logo on t he cover adds a n u nder stated a nd elega nt feel to t he pieces.
60 / 61 60
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Projec t Descr ipt ion
_ c h a p ter 0 4 //
Menu s
62 / 63
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Book Deta i l
_ c h a p ter 0 4 //
Menu s
64 / 65
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Book Deta i l
_ c h a p ter 0 4 //
Menu s
66 // / 66 67
_ O pN us E F O0U9R // E I Bet GHT h // Bet Shuhi-Ya Shuni-Ya Won n gWon g
_ Descr ipt ion // Book Deta i l
_ T H E S I S 0 0 //_ cONEFOUR h a p ter 0 4 // EIGHT Menu s
1
4
8
+
68 / 69 68
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Book Deta i l
_ c h a p ter 0 4 //
Menu s
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
05
_Stationery Items
T he
stat ioner y is compr ised of let terhead,
envelopes, cor porate bu si ness ca rds a nd restau ra nt bu si ness ca rds. T he t reat ment of t he fa r ed ges of t he stat ioner y pieces ref lec t classica l C h i nese book elements. T here a re t wo d i f ferent k i nds of bu si ness ca rds—t he cor porate ca rds a nd t he restau ra nt ca rds. Bot h a re br ight ly colored a nd h ave a t he logo foi l sta mped on one side. T he cor porate ca rds a re u sed for for m a l, bu si ness, a nd cor porate sit u at ion s. T he fold-open restau ra nt ca rd, on t he ot her h a nd, is mea nt for c u stomer relat ion sh ips. Each restau ra nt h as its ow n set of restau ra nt ca rds t h at represent t hei r reg ion s’ foods a nd color. T he d i f ferent desig n s m a ke t hese ca rds col lec t i ble, a nd t he C h i nese-En gl ish t ra n slat ion lock-up of t he photog raphed i n g red ient m a kes t he ca rds educat ion a l.
70 / 71 70
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Projec t Descr ipt ion
_ c h a p ter 0 5 //
Stat ioner y Sy stem
72 / 73
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Cor porate Stat ioner y
_ c h a p ter 0 5 //
Stat ioner y Sy stem
74 / 75 74
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Restau ra nt Bu si ness Ca rds
_ c h a p ter 0 5 //
Stat ioner y Sy stem
76 / 77
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Restau ra nt Bu si ness Ca rds
_ c h a p ter 0 5 //
Stat ioner y Sy stem
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
06
_Restaurant Website
T he
website h as f ive m a i n sec t ion s. T he f i r st
sec t ion i n for m s t he v iewer a bout
’ s m ission
a nd bra nd. T he second sec t ion teaches t he v iewer a bout t he h istor y of C h i nese c u isi ne a nd of t he d i f ferent k i nds of t rad it ion a l, reg ion a l C h i nese c u isi nes. T he t h i rd sec t ion g ives more cla r it y a nd speci f icit y of t he sepa rate restau ra nt. T he fou r t h sec t ion show s a sa mple menu as wel l as photog raph s a nd descr ipt ion s of d ishes. T he f i f t h sec t ion of fer s contac t i n for m at ion, a nd restau ra nt sea rches by locat ion a nd by restau ra nt reg ion t y pe. T he si x t h a nd f i n a l sec t ion a l low s t he v iewer to see wh at produc ts (pack a ged i n g red ients a nd h istor y book s) of fer s a nd where t hey ca n be pu rch ased. T he fa r ed ges of t he web pa ges rem a i n con sistent w it h ot her bra nd pieces by u si n g t he classic C h i nese book pa ge ed ge. T he v iewer ca n n av igate t he m a i n sec t ion a nd su bsec t ion s w it h t he d rop-dow n menu on t he lef t. T he su bseq uent levels of i n for m at ion a re t hen v iewed by scrol l i n g hor i zonta l ly. A s t he v iewer selec ts pa ges on t h is t h i rd t ier of i n for m at ion, t he i m a ge space sh i f ts a lon g w it h t he copy, g iv i n g t he website a st ron g hor i zonta l movement a wel l as t he t y pica l ver t ica l it y of most websites.
78 / 79 78
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Projec t Descr ipt ion
_ c h a p ter 0 6 //
Restau ra nt Website
RESTAURANTS
Nor t h
Sout h
East
Wes t
MENUS
CONTACT
PRODUCTS
80 / 81
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
飯館 = restaurant
HISTORY
h We ste r n R e g ion R e s taurants
h S outhe r n R e g ion R e s taurants
h E aste r n R e g ion R e s taurants
h Nor the r n R e g ion R e s taurants
飯 館
1 COUNTRY.
(S k ip int ro duc t ion)
4 REGIONS.
(S k ip int ro duc t ion)
8 TRADITIONS.
(S k ip int ro duc t ion)
_ Descr ipt ion // Website Deta i l
_ c h a p ter 0 6 //
Restau ra nt Website
82 / 83 82
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
MENUS CONTACT
PRODUCTS
h O ur C ommitme nt
BEGGAR’S CHICKEN
HISTORY
h Map of R e g ions
h C harac te r is tic s of R e g ional C uisine s
1.3 BILLION PEOPLE
(S kip intro duc tion)
5,000 YEARS OF RECORDED HISTORY
RESTAURANTS
DRUNKEN CHICKEN
Nor t h
歷 史
(c lic k to e nlarge)
HISTORY
Free r a n ge c h ic ken soa ked i n Sh aox i n g r ice w i ne, sea soned, w r apped i n lot u s leaves, a nd s lowba ked i n a pa s t r y dou g h.
RESTAURANTS
h Ei ght Traditions of C oo kin g
CONTACT
(S kip intro duc tion)
h Map of R e g ions
MENUS
i R e staurant B ac k g round
i We lc ome
PRODUCTS
RESTAURANTS
h C harac te r istic s of R e g ional C uisine s
CONTACT
HISTORY
h Histor ic al B ac k g round
MENUS
h W hy Have
RESTAURANTS
h Ei ght Traditions of C oo kin g
i We lc ome
It has been said that Chinese cuisine is one of the world’s greatest, yet most people are unaware of the subtleties and range it has to is a branded offer. experience that educates American palates to traditional, regional, Chinese culinary diversity.
HISTORY
3.7 MILLION MILES
PRODUCTS
h R e s taurant B ac k g round
PRODUCTS
歡 迎
RESTAURANTS
歷史 = history
CONTACT
China is a country spanning over 3.7 million miles, with more than 1.3 billion people and over 5,000 years of recorded history. To assume that there is only one defining kind of Chinese food is a misconception. Yet, every day, people will utter the phrase “let’s go out for Chinese food,” completely unaware of the sweeping over-generalization of what those words imply.
HISTORY
i His tor ic al B ac k g round
MENUS
h W hy Have
RESTAURANTS
h O ur C ommitme nt
歡迎 = welcome
HISTORY
Nor t h
C h ic ken m a r i n ated over n i g ht i n Sh aox i n g w i ne a nd s tea med w it h sc a l l ion s, g i n ger a nd s a lt. Ser ved Sout h East
c h i l led.
Sout h
SOY SAUCE CHICKEN
East
T h i s i s a n e x a mple of red cook i n g, whereby meat or pou lt r y i s si m mered i n d a rk soy s auce, i mpa r t-
Wes t
Wes t
i n g a redd is h color.
MENUS
MENUS
RED COOKED SOY QUAIL
CONTACT
CONTACT
T h i s v a r i at ion on a popu l a r c h ic ken d i s h h a s q u a i l si m mered i n d a rk soy s auce ( k now n a s t he Red Cooking s t yle) w it h f res h ba by s h i it a ke mu s h room s, v i neg a r, a nd g i n ger.
PRODUCTS
PRODUCTS FOUR HAPPINESS PORK C h ic ken , pi neapple, c a s he w s a nd cr u s hed red pepper m i xed w it h on ion , sc a l l ion s, mu s h room s,
h L oc ations
i R e staurant Ima ge s
h S amp le Me nu
PEARL MEATBALLS
h
SALT AND PEPPER SPARERIBS A d i s h m ade w it h f ive-spice powder a nd g rou nd C h i nese pepper cor n s.
h L oc ations
h R e staurant Ima ge s
i S amp le Me nu
i
snow pea s s t i r f r ied i n a c h ic ken brot h a nd r ice w i ne v i neg a r m i x t u re.
(S kip intro duc tion)
5 HISTORY
SIGNATURE TEAS:
RESTAURANTS MENUS
GREEN TEA
CONTACT PRODUCTS
(c lic k to e nlarge)
HISTORY
P roduc t Or i g i n s
As the world becomes increasingly globalized and the American palate becomes more discerning and more adventurous, people have begun to seek out new eating experiences. With its limited variety and rather narrow scope, Chinese food in America is a poor representative of the diversity and creativity of traditional Chinese cuisine.
HISTORY
RESTAURANTS
RESTAURANTS
Nor t h
MENUS
Sout h
CONTACT
E a s t
PRODUCTS
Wes t
In just a few short decades, Chinese cuisine in this country has undergone a remarkable change in perception — from a bit of exotica to a staple restaurant food that’s almost as “American” as pizza, hamburgers, and apple pie. It’s sold as fast food in malls. It’s shrink-wrapped in supermarkets. And, as a cuisine, it’s wandered far from its origins in Chinese culture.
WHITE TEA Sauces
MENUS
Tea s
CONTACT PRODUCTS
Nood les
Sea food w it h Fresh Ga rl ic Shoot s & Mu sh room s
The idea was to change the way Americans think about Chinese cuisine. By taking the best of age-old Chinese craftsmanship and placing it in a wholly new setting, is a new kind of Chinese dining experience.
C ook i n g Set s
i W hy Have
i Our C ommitme nt
i We lc ome
h L oc at ions
i R e staurant Ima ge s
h S amp le Me nu
h
h Histor y B ook s
h C ook B ook s
h C ookin g S e ts
h S pic e s
i Te as
h S auc e s
h P ro duc t O r i g ins
h Noo dle s
OOLONG TEA
His tor y B ook s
i R e staurant B ac k g round
C ook B ook s
T he ment ion of C h i nese food s of ten conju res up idea s of
r ice, nood les a nd tea. Howe ver, m a ny ot her s t aples a nd
food pr ac t ices t h at we con sider com monpl ace i n t he wes t
tod ay a lso h ave t hei r root s i n C h i n a, t hou g h t he y m i g ht
not be com mon ly a s soci ated w it h C h i nese food — k iw is,
eg g pl a nt s, ketchup a nd fork s, to n a me a fe w. T h is book
f: 617.876.2223
f: 212.463.2001
East
CHICAGO
PHILADELPHIA
Wes t
MENUS
4201 Hen r y Avenue Ph i l adelph i a, pa 1914 4
t: 312-222-3478
t: 215.951.2700
f: 312-222-3479
f: 215.951.2701
LOS ANGELES
SAN FRANCISCO
202 w. 1st St reet
B ay St reet: T he E m ba rc adero
i L o c at ions
h R e staurant Ima ge s
f: 213.237.5000
f: 415.864.9000
C ook B ook s
MIAMI
WASHINGTON D.C.
His tor y B ook s
2800 Bisc ay ne B ou le v a rd
37 th + O St reet, n w
Mi a m i, fl 33137
Wa sh i n g ton, dc 20057 t: 202.687.0100
_ Descr ipt ion // Website Deta i l
BOOK 2
B eg i n n i n g i n t he m id-1800s, l a r ge g roups of C a ntonese
Nood les
Sa n Fr a ncisco, c a 94118 t: 415.864.8999
f: 202.687.0101
book 1
C h i n a to t he world of food. T he food s of a ncient C h i n a a re t he food s we eat tod ay.
Sauces
L os A n geles, c a 90012
t: 305.576.8000
sou rces of ou r food s, t he more we see t he cont r i but ion of
P roduc t Or i g i n s
t: 213.237.5000
f: 305.576.8001
record of r ice c u lt iv at ion i n 11.500 bce t h rou g h t he a ge
of t he C h i nese dy n a s t ies. T he more we lea r n a bout t he
Tea s
h S amp le Me nu
h L oc at ions
h R e staurant Ima ge s
PRODUCTS
h S amp le Me nu
CONTACT
PRODUCTS
i
CONTACT
h
MENUS
435 n. Mich i g a n Avenue C h ic a go, il 60611
CONTACT PRODUCTS
t r aces t he h is tor y of some of t he m ajor food crops, c u s-
tom s, a nd produc t s i n a ncient C h i n a f rom t he ea rl ies t
g B et h S. Won g
t: 212.463.2000
Sout h
l a borer s a r r ived i n t he u s to pa r t icipate i n t he G old Ru sh,
to work on t he r a i l road s, a nd to sh ape t he f ish i n g a nd
C ook i n g Set s
_ c h a p ter 0 6 //
在 美 國 的 中 國 食 物
book 2
Wes t
t: 617.876.2222
MENUS
CHINESE FOODNOTES: Histor y of C hine se Foo d in Ame r ic a
E a s t
Ne w York , n y 10014
中 國 古 代 的 食 料
a g r ic u lt u r a l i ndu s t r ies of A mer ic a, pa r t ic u l a rly i n C a l i-
for n i a, i nto wh at we k now tod ay. A lon g w it h t hese worker s
c a me t he c u isi ne of t hei r homel a nd. W h i le t he popu l a r it y
a nd accept a nce of C h i nese food a nd C h i nese people h a s
w a xed a nd w a ned t h rou g hout t he l a s t cent u r y, C h i nese c u isi ne h a s now become one of A mer ic a’s favor ite food s.
g B et h S. Won g
C a m br id ge, m a 02119
i Histor y B ook s
Sout h
Nor t h
RESTAURANTS
h C ook B ook s
375 Hud son St reet
h C ookin g S e ts
NEW YORK
82 Ne wbu r y St reet
h S auc e s
Nor t h
BOSTON
h Noo dle s
RESTAURANTS
h Te as
RESTAURANTS
HISTORY
h S auc e s
HISTORY
h P ro duc t O r i g ins
HISTORY
CHINESE FOODNOTES: Foo ds of Anc ie nt C hina
5
Restau ra nt Website
HISTORY RESTAURANTS MENUS CONTACT PRODUCTS
sh a ndong
a nhu i
ji a ngsu
f u ji a n sichua n
hu na n gua ngzhou
h Map of R e g ions
h C harac te r is t ic s of R e g ional C uisine s
h Ei ght Tra dit ions of C oo k in g
h His tor ic al B ac k g round
zheji a ng
(c lic k to e nlarge)
HISTORY RESTAURANTS MENUS
CONTACT
Way s to C ont ac t Us O u r Tea m C a reer s In t he Ne w s
84 / 85
i In the New s
h C are e rs
h O ur Te am
h Ways to C ontac t Us
PRODUCTS
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
HISTORY RESTAURANTS Nor t h Sout h
The company oversees the brand, creates and monitors restaurant standards and helps to develop the restaurant menus. In each given city there is one complete family of restaurants — North, South, East, and West. Each individual restaurant is run by a different owner and have a different head chef, but all must adhere to the guidelines and recipes set by the company.
East Wes t
MENUS CONTACT
h E as te r n R e g ion R e s taurants
h S outhe r n R e g ion R e s taurants
h We s te r n R e g ion R e s taurants
h R e s taurant Ima ge s
h L o c at ions
h Nor the r n R e g ion R e s taurants
h S amp le Me nu
PRODUCTS
HISTORY RESTAURANTS Nor t h
Sout h
E a s t
Wes t
MENUS
CONTACT
i
PRODUCTS
_ Descr ipt ion // Website Deta i l
_ c h a p ter 0 6 //
Restau ra nt Website
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
07
_Packaging
Pack a g i n g for t he
i ncludes food item s a nd
ta keout box pack a g i n g. Each of t he fou r d i f ferent reg ion s of C h i n a h as s ystem,
a d i f ferent specia lt y food item; i n t he
t here a re nood les f rom t he nor t her n reg ion, sauces f rom t he easter n reg ion, tea f rom t he ea st a nd spices f rom t he west. T he color s of t he la bels represent each reg ion s’ sig n at u re color. T he ex ter ior w rap of the pack ag ing un rol ls to become a sma l l hang ing scrol l. T he i n side of t he scrol l conta i n s a recipe for a popu la r d ish wh ich u ses t he i n g red ient t h at t he pack a g i n g hou ses. Becau se t he ex ter ior scrol l w rap is ver y color f u l a nd deta i led, t he glass conta i ner s a re desig ned u si n g si mple a nd elega nt t y pog raphy w it h glass etch i n g a nd gold foi l. A not her ex a mple of
’s i n for m at ion a l
s ystem is t he f u n fac t noted on t he bot tom of each conta i ner. R at her t h a n h av i n g t he stereot y pica l, oyster-pa i l st yle ta keout boxes, com mon i n so m a ny C h i nese restau ra nts, desig ned ta keout boxes based on t rad it ion a l C h i nese food ca r r ier s. T he stack a ble boxes a re held toget her by a st ron g elast ic w it h a pa i r of wooden chopst ick s as t he h a nd le.
86 / 87 86
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Projec t Descr ipt ion
_ c h a p ter 0 7 //
Pack a g i n g
88 / 89
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Food Pack a g i n g
_ c h a p ter 0 7 //
Pack a g i n g
90 / 91
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Food Pack a g i n g Process
_ c h a p ter 0 7 //
Pack a g i n g
92 / 93
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Food Pack a g i n g Deta i l
_ c h a p ter 0 7 //
Pack a g i n g
94 / 95
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Ta keout Pack a g i n g Process
_ c h a p ter 0 7 //
Pack a g i n g
96 / 97
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Ta keout Pack a g i n g Deta i l
_ c h a p ter 0 7 //
Pack a g i n g
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos
08
_Promotional Pieces
T he promot ion a l item s for t he
s ystem i nclude
pr i nted adver t isements a nd g i f t ca rds. T he pr i nted adver t isements w i l l appea r i n food m a ga zi nes as wel l as t ravel m a ga zi nes. T he educat ion a l element is i ncor porated by i nd icat i n g t he C h i nese ch a rac ter a nd t he En gl ish t ra n slat ion of t he m a i n i n g red ients of t he photog raphed d ish. T he g if t ca rd desig n is based on luck y red envelopes, a tradition a l money-envelope st i l l i n u se tod ay i n C h i nese com mu n it ies bot h i n C h i n a a nd a broad.
98 / 99 98
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Projec t Descr ipt ion
_ c h a p ter 0 8 //
Promot ion a l Item s
㉲℅ = savory
ƶ ⦲
⦲ = shell
Ⓠ = scallion
ƶ⦲ = scallop
ࠥ② = garlic
ࠥ ②
Ⓠ ⦲
288 B o y l s ton St r e e t
82 Ne w bu r y St r e e t
82 Wi nter St r e e t
B o s ton , m a 02118
We l le s le y, m a 02116
C a m br id g e, m a 02119
B o s ton , m a 02112
t: 617. 3 32.8 768
t: 617.212. 4562
t: 617.8 76.2 2 32
t: 617.8 76.2 2 32
㏲
ᾖ▙Ⓑ = carrot
᳝ = plate
᪠ ╅
㏲ = noodle
᪠╅ = broccoli
ࡘӹ = tasty
1120 Tr emont St r e e t
᳝ ᾖ ▙ Ⓑ
1120 Tr emont St r e e t
288 B o y l s ton St r e e t
82 Ne w bu r y St r e e t
82 Wi nter St r e e t
B o s ton , m a 02118
We l le s le y, m a 02116
C a m br id g e, m a 02119
B o s ton , m a 02112
t: 617. 3 32.8 768
t: 617.212. 4562
t: 617.8 76.2 2 32
t: 617.8 76.2 2 32
10 100 / 101
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
01 / 101 _ Des c ri p tion //
A dver t isement
_ c h a p ter 0 8 //
Promot ion a l Item s
102 / 103
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Gi f t Ca rds
_ c h a p ter 0 8 //
Promot ion a l Item s
_ projec t
// on ef ou r eigh t
_cou r se
// mfa T hesis
_ inst ruc t or s // C a rol i n a de Ba r tolo, Hen r ic u s Ku sbia ntoro,
Ph i l Ha m let t, A r v i R aq uel-Sa ntos _ dimensions
09
// Va r iou s
_History Books
T h ree volu mes m a ke up t he
h istor y book set.
T he f i r st volu me t races t he h istor y of some of t he m ajor food crops, c u stom s, a nd produc ts i n a ncient C h i n a f rom t he ea rl iest record of r ice c u lt ivat ion i n 11,500 bce t h rou gh t he a ge of C h i nese dy n ast ies. T he second volu me fol low s t he jou r ney a nd evolut ion of foods a nd food prac t ises f rom C h i n a to A mer ica. T he t h i rd volu me deta i ls t he d i fferences a mon g t he fou r reg ion s a nd eight t rad it ion s of t rad it ion a l C h i nese c u isi ne. T h is book is desig ned for a n aud ience who h as t he desi re to lea r n but does not w ish to be bom ba rded w it h t y pica l, overly-den se, tex t bookl i ke read i n g. Each topic spa n s one to t h ree spreads w it h a n i m a ge (or i m a ges) as accompa n i ment, m a k i n g t he read i n g enjoya ble, q u ick a nd easi ly u nder sta nda ble. T he desig n of t he book s ta kes aspec ts f rom a ncient C h i nese scr ipts a nd i n f u ses it w it h a moder n t w ist by add i n g v iv id photog raphy t h rou ghout. T he tex t bet ween l i nes, fol io a nd n av igat ion, h a nd done st itch bi nd i n g a nd folded sheets a re a l l rem i n iscent of classic C h i nese tex ts.
104 / 105 104
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Des c ri p tion //
Projec t Descr ipt ion
_ c h a p ter 0 9 //
Histor y Book s
106 / 107 106
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
108 / 109
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
白 米 , 黑 米 , 紅 米
bce
or ea rl ier.
O t her
Millet
er n C h i n a. Stone A ge paddy f ield s tended by t he world ’s ea rl ies t k now n r ice fa r mer s were u ncovered i n a s w a mp nea r present-d ay Ha n g z hou, prov id i n g wel l-d ated e v idence for t he ea r-
中 國 古 代 的 食 料
中 國 古 代 的 食 料
r ice h ad been domes t i-
crop i n nor t her n C h i n a t h rou g hout h i s tor y, se ver a l spor ad ic at tempt s were m ade by t he s t ate r ice e x p ort
粟 米
C lea r e v idence of m i l let beg a n to c u lt iv ate by 6500
pa r t s of A si a.
bce
bce
at sites of Cish a n,
a nd cont a i ned pit-hou ses, s tor a ge pit s, pot ter y, s tone tools rel ated
m i l let w a s fou nd at t he L aji a a rch aeolog ic a l site i n C h i n a.
By 4000
bce,
mos t Ya n g sh ao
a rea s were u si n g a n i nten sive for m of fox t a i l m i l let c u lt iv at ion, complete w it h s tor a ge pit s a nd f i nely prepa red tools for d i g g i n g a nd h a r ves t i n g t he crop. T he s ucces s of t he ea rly C h i nese m i l let fa r mer s is s t i l l ref lec ted tod ay i n t he
dna
of m a ny ea s t A si a n popu l at ion s, s uch s t ud ies
h ave show n t h at t he a nces tor s of t hose fa r mer s proba bly a r r ived i n t he a rea bet ween 30,000 a nd 20,000
R i c e i s g ro w n o n e v e r y c o n t i n e n t
e x c e p t A n t a rc t i c a. T h e u s i s o n e o f t h e l a r ge s t
cent u r y. R ice rem a i n s t he m a i n d iet i n C h i n a a s wel l a s
or ea rl ier, s u g ges t s t h at m i l let c u lt iv at ion m i g ht h ave pred ated t h at of r ice i n
to c u lt iv at ion, c a rbon i zed fox t a i l m i l let, over 300 s tor a ge pit s, 80 w it h m i l let rem a i n s. A bowl
i W hite R i c e, B la c k R i c e, R e d R i c e
i nto t he f ield s. Sed i ment s of a n a ncient s w a mp s howed si g n s of r ice padd ies a nd resea r c her s
c ated nea r t he Ya n g t ze Delt a a nd w a s bei n g cooked i n pot s. A lt hou g h m i l let rem a i ned t he m a i n
to i nt roduce r ice a rou nd t he B oh a i G u l f a s ea rly a s 1s t
bce,
cont a i n i n g 4000-yea r-old wel l-preser ved nood les m ade f rom fox t a i l m i l let a nd broomcor n
u sed to c lea r scr u b, wh i le f lood-pre vent ion mea s u res helped keep br ac k i s h w ater f rom get t i n g
bce,
f rom 8500
d at i n g to 7000 – 5000
l ies t r ice c u lt iv at ion. P reh i s tor ic r ice c u lt iv at ion i nc luded f lood a nd f i re cont rol; f i re w a s
By 5000
T he d iscover y i n nor t her n C h i n a of domes t ic ated v a r iet ies of broomcor n a nd fox t a i l m i l let
d i scover ies s how t h at r ice g row i n g beg a n some 7,700 yea r s a go i n t he coa s t a l wet l a nd s of ea s t-
fou nd l a nd w a s del i ber ately m a n a ged for r ice g row i n g.
8500 bCe
8500 bCe
1 pr ehistor ic er a of china
i Mi l le t
domes t ic ated r ice i n ea s ter n C h i n a appa rent ly d at i n g bac k to 11,500
2000 bCe
In 2002, a C h i nese a nd Japa nese g roup repor ted t hei r d i scover y of fos si l i zed phy tol it h s of
1 pr ehistor ic er a of china
11,500 bCe
11,500 bCe
1 pr ehistor ic er a of china
RiCe
中 國 古 代 的 食 料
bce,
ea s ter n A si a.
a nd t hei r bac ter i a l h aplot y pes a re s t i l l fou nd i n tod ay popu l at ion s t h rou g hout
n
012
013
一 0 九
0 0 九
一 0 九
中 國 古 代 的 食 料
CitRUs FRUits
Ca. 4000 bCe
on s, a nd pomelos to t he I ber i a n Pen i n s u l a, wh ich is s t i l l a n i mpor t a nt a rea of cit r ic u lt u re.
sit y i n sout her n C h i n a. O t her cit r u s f r u it s h ad t hei r or i g i n s i n pa r t s of Ind i a a nd sout hea s t
Howe ver, t he s weet or a n ge w a s appa rent ly not es t a bl ished i n Eu rope u nt i l t he f i f teent h cen-
A si a. T he c u lt iv at ion of cit r u s beg a n i n a ncient t i mes, a nd wh i le t he or i g i n of cit r u s f r u it s
3
citrus fru its of china 1.
From it s i n it i a l es t a bl ish ment i n t he C a r i bbea n isl a nd s, it spread to t he m a i n l a nd (Me x ico)
T he s weet or a n ge a rose i n sout her n
a nd f rom t here i nto t he sout her n Un ited St ates a nd L at i n A mer ic a. Cit r u s w a s i nt roduced i nto
C h i n a where bot h m a nd a r i n s a nd pomelos were pl a nted toget her. From t here, it spread t h rou g h
F lor id a ea rl ier t h a n i nto C a l i for n i a. Cit r u s w a s i nt roduced sepa r ately i nto Br a z i l by t he Por-
Bu r m a a nd A s s a m i nto Ind i a. Much t he s a me route w a s proba bly fol lowed by t he m a nd a r i n s
t u g uese, who were a lso respon si ble for t he i nt roduc t ion of cit r u s i nto Wes t A f r ic a. Cit r u s h ad
but
kiwiFRUit
4.
040
一 0 九
0 0 九
w a s i nt roduced to A u s t r a l i a f rom Br a z i l i n 1788 by t he colon is t s of t he Fi r s t F leet.
026
027
098
099
008
0 0 九
一 0 九
0 0 九
一 0 九
0 0 九
6.
7.
8.
h Tre m e l l a Me s e nte r i c a
鷸 鴕
中 國 古 代 的 食 料
5.
t he i n h a bit a nt s of C h i n a si nce a ncient t i mes. Tr ad it ion a l ly, k iw i f r u it w a s col lec ted f rom t he w i ld. It is u ncer t a i n when k iw i f r u it s t a r ted to be i n c u lt iv at ion i n C h i n a, but some es t i m ate it a rou nd 16 t h cent u r y
ce.
B et ween 1800 a nd 1900, k nowled ge of t he f r u it spread to ot her
cou nt r ies, a nd s a mples of t he f r u it a nd seed s were sent to E n g l a nd. In 1904 pl a nt c ut t i n g s
1. Po m e l o
2. O ra n ge 6. Yu z u
3. S a t s u m a 7. Ku m q u a t s
4 . Ma n d a r i n
i Kiw i
were brou g ht to t he Un ited St ates. Seed s were sent to Ne w Z ea l a nd i n 1906, a nd t he f r u it w a s
5. Ta n ge r i n e
h Lyc ium Fr ui t
枸杞
h R a di x C o d o no p s i s
防黨
h D io s c o re a e O p p o s i t a e
淮山
h R a di x No to g in s e n g
田七
n
K iw i f r u it is a n at ive pl a nt of t he Ya n g t ze R iver Va l le y reg ion of C h i n a a nd h a s been k now n to 中 國 古 代 的 食 料
巴戟天
appa rent ly been i nt roduced to t he A f r ic a n cont i nent ea rl ier by A r a b or Ind i a n t r ader s. Cit r u s
T he A r a bs were i n s t r u ment a l i n i nt roduci n g mos t of t he cit r u s t y pes to Eu rope a nd nor t her n
Ca. 1500 – 1600 3.
025
h Mo r in d a R o o t
Cit r u s w a s c a r r ied to A mer ic a by t he Spa n ish a nd Por t u g uese
colon i zer s beg i n n i n g i n t he si x teent h cent u r y w it h t he second voy a ge of C olu m bu s i n 1493.
s weet or a n ges, pomelos, a nd k u mq u at s. T he monog r aph on cit r ic u lt u re w r it ten i n 1178 by Ha n
ce,
中 國 古 代 的 食 料
3 l ate chinese dy na sties
2.
0 0 九
1 pr ehistor ic er a of china
中 國 古 代 的 食 料
一 0 九 九
4000 bCe
960 b c e – 1911 g 0 0 九 九
m idd le of t h at s a me cent u r y.
t y pes of cit r u s a s t r i butes to t he emperor. L ater w r it i n g s descr i be ot her t y pes of m a nd a r i n s,
t he f i r s t ment ion of m a nd a r i n s i n Japa nese l iter at u re d ates f rom t he t h i r teent h cent u r y. 024
T h is w a s proba bly due to a n ent i rely d i f ferent route by Por t u g uese t r ade w it h sout her n
cent u r y, when t he y a r r ived d i rec t ly f rom C h i n a. K u mq u at s were i nt roduced f rom C h i n a i n t he
T h is book ment ion s t he u se of v a r iou s
wh ich l ater spread i nto Japa n. T h is occ u r red i n t he m idd le of t he f i r s t m i l len n iu m
073
ce.
A si a. T he m a nd a r i n s were appa rent ly not i nt roduced to Eu rope u nt i l ea rly i n t he n i neteent h
bce.
Yen C h i h ment ion s t went y-se ven v a r iet ies of cit r u s.
072
tury
bce.
T he oldes t ment ion of cit r u s f r u it s is f rom C h i n a, i n t he Yu Kun g, a book of t r i butes to t he
c a n not be precisely ident i f ied, resea rcher s bel ie ve t he y beg a n to appea r a rou nd 4000
白 果
A f r ic a. T he i nv a sion of sout her n Eu rope by t he Moor s i nt roduced cit ron s, sou r or a n ges, lem-
Cit r u s f r u it s s uch a s or a n ges, m a nd a r i n s a nd pomelos a re n at ive to a nd h a s it s center of d iver-
E mperor Ta Yu, who l ived f rom a bout 2205 – 2197
2852 bCe
中 國 的 後 朝 代
045
0 0 九
2 e a r ly chinese dy na sties
中 國 古 代 的 食 料
044
一 0 九
ren a med t he C hine se G oose be r r y. Ne w Z ea l a nd ’s C h i nese G ooseber r y v a r iet y w a s f i r s t sh ipped
8. Wa m p e e
黃耳
041
一 0 九
史 前 時 代 中 國
1 pr ehistor ic er a of china
n
late Chinese dynasties
m o re t h a n a hu n d re d c o u n t r i e s.
011
i G in k o Nu ts
fo r ty-f i v e p e rc e n t o f t h e u s r i c e c ro p i s e x p o r t e d t o
PRehistoRiC eRa oF China
o f t h e r i c e t h a t e n t e r s w o rl d t ra d e. A p p ro x i m a t e ly
4000 bCe
n
1 pr ehistor ic er a of china
K orea a nd Japa n.
0 0 九
1500
010
3 l ate chinese dy na sties
e x p o r t e r s o f r i c e , s u p p ly i n g a b o u t s e v e n p e rc e n t
to t he Un ited St ates i n 1962. C a l i for n i a g rocer s decided it wou ld ne ver sel l w it h a n a me l i ke h C it r u s Fr uits
柑橘類的植物
t h at, a nd it s f u z z rem i nded somebody of t he f l i g ht les s k iw i bi rd of Ne w Z ea l a nd, t hu s t he n a me In t he 1970s it w a s g row n i n C a l i for n i a a nd av a i l a ble for t he f i r s t t i me
kiw if r uit w a s bor n.
n
杏 子
2 e a r ly chinese dy na sties
中 國 古 代 的 食 料
052
053
108
0 0 九
一 0 九
0 0 九
f i r s t c u lt iv ated over 4000 yea r s a go. T he f i r s t c h a r ac ter i n t he w r it ten C h i nese l a n g u a ge ded ic ated to t he apr icot d ates some where before 2000
bce.
Wit h t he s t ron g sen sor y appea l of
apr icot s’ del ic ate, velvet y s k i n a nd i nten sely s weet f r a g r a nce a nd f l avor, apr icot f r u it s t r av-
bc.
bce.
R om a n s beg a n c u lt iv at i n g apr icot s a bout
g 11,500 – 2200
中 國 古 代 的 食 料
109
050
051
一 0 九
0 0 九
一 0 九
By t he 16 t h cent u r y, apr icot s were s ucces sf u l ly c u lt iv ated t h rou g hout t he Nor t her n
100
i Ap r i c o t s
eled acros s t he Per si a n E mpi re to t he Med iter r a nea n where t he y f lou r i s hed. T he f i r s t apr icot s were brou g ht to Midd le E a s t by C h i nese si l k t r ader s a nd l ater i nt roduced to Sout her n Eu rope by A le x a nder t he Great i n t he 4 t h cent u r y
引 序
一 0 九
2000 bCe
009
2 e a r ly chinese dy na sties
1
book 1
Ca. 2000 bCe
A pr icot s or i g i n ated i n C h i n a where t he y g re w a s a w i ld f r u it for t hou s a nd s of yea r s a nd were 中 國 古 代 的 食 料
ReFeRenCes + index
aPRiCots
2000 bCe
bce
i n s uper m a rket s t h rou g hout t he Un ited St ates.
Eu rope. K i n g Hen r y
v i i i ’s
g a r dener brou g ht t he apr icot to E n g l a nd f rom It a ly i n 1542.
T he
Spa n i s h a re cred ited w it h br i n g i n g t he apr icot to t he Ne w World, f i r s t pl a nt i n g it i n Me x ico,
a nd l ater, i n t hei r C a l i for n i a m i s sion s. In 1792, i n a n a rea sout h of Sa n Fr a nci sco, t he f i r s t n
m ajor produc t ion of apr icot s w a s recor ded.
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
110 / 111 110
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
112 / 113
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
114 / 115 114
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
炒 飯
1 the g ol d rush a nd r a il roa ds per iod
oppor t u n it ies a nd opened wh at were f i r s t refer red to a s c how c how s. T he C a ntonese were t he f i r s t to es t a bl i s h C h i nese res t au r a nt s out side t hei r ow n cou nt r y a nd to m a ke C h i nese cooki n g k now n to t he Wes t. A s a res u lt, mos t C h i nese res t au r a nt s i n t he Un ited St ates a nd Eu rope a re C a ntonese.
T he ea rly C a l i for n i a c how c how s were si mple res t au r a nt s r u n by C a n-
tonese C h i nese to feed t hei r fel low C h i nese compat r iot s; soon C h i nese res t au r ateu r s beg a n to
在 美 國 的 中 國 食 物
i Fr ie d R i c e
cook for A mer ic a n work men , a lter i n g t hei r d i s hes not on ly to s at i sf y A mer ic a n t a s tes but a lso to bet ter av a i l t hem selves of loc a l i n g red ient s. From t he beg i n n i n g, A si a n d is hes i ntended for A mer ic a n d i ner s were ad apted to s u it e x pec t at ion s. E mph a si s on ba sic meat a nd veget a-
淘 金 潮 和 鐵 路
1
CommeRCial FishinG
Ca. 1850
1850
魚
E x ac t ly when t he C h i nese beg a n to f ish of f t he coa s t of C a l i for n i a is u n k now n, but or a l t r ad i在 美 國 的 中 國 食 物
1 the g ol d rush a nd r a il roa ds per iod
t ion s t ates t h at t hei r f ish i n g beg a n before t he t i me of t he G old Ru sh. T he C h i nese i nt roduced com merci a l f ish i n g to t he wes t coa s t, br i n g i n g s a mpa n s, ju n k s, g i l l net s a nd t r awl l i nes f rom t hei r homel a nd of G u a n g z hou.
C h i nese f isher men were a mon g t he f i r s t to en g a ge i n com-
merci a l f ish i n g a lon g t he wes t coa s t i n t he 1850s. By t he 1870s obser ver s cou ld see s a mpa n s a nd f ish i n g ju n k s h a rbored nea r c a mps a nd v i l l a ges a l l a lon g t he C a l i for n i a coa s t. By 1888, over 2,000 C h i nese f isher s were cou nted i n more t h a n t h i r t y f isher ies, mos t ly a rou nd Sa n i Fi s h
C h i nese i m m i g r a nt s f rom t he G u a n g don g P rov i nce c a me for m i n i n g
the Gold RUsh and RailRoads PeRiod
Fr a nci sco i n 1849.
g c a. 1808 – 1859
1849
1849
Chinese RestaURants in ameRiCa
T he f i r s t C h i nese res t au r a nt i n A mer ic a — t he C a nTon C h i nese R es t au r a nt — opened i n Sa n 在 美 國 的 中 國 食 物
Fr a ncisco B ay, Montere y a nd Sa n Diego. T he y c au g ht s t u r geon a nd sq u id, a nd h a r ves ted kelp a nd ot her m a r i ne produc t s, but sh r i mp a nd a ba lone were t he t wo f isher ies mos t closely a s soci ated w it h t he C h i nese.
n
bles ser ved i n s t a nd a r d (s weet & sou r, soy) s auces w it h f r ied r ice bec a me t he nor m. In m a ny
0 0 九 九
1 the g ol d rush a nd r a il roa ds per iod
在 美 國 的 中 國 食 物
在 美 國 的 中 國 食 物
otheR oCCUPations
Ca. 1875
f r u it, veget a bles a nd w i ne i ndu s t r ies owe much to t h is d ay.
l a nd no one else w a nted, recl a i m i n g over f ive m i l l ion acres of t u l le s w a mps i n t he Sacr a mento
occ upat ion s t h at proved eq u a l ly v a lu a ble to t hei r adopted cou nt r y of A mer ic a. Si nce mos t of
a nd Sa n Joaq u i n r iver delt a s.
t he ea rly C h i nese i m m i g r a nt s were f rom fa r m i n g a nd f ish i n g a rea s i n G u a n gdon g P rov i nce
ment of v a r iou s crops wh ich req u i red speci a l sk i l l a nd c a re. E a rly C h i nese i m m i g r a nt s were
i n C h i n a, it w a s n at u r a l for t hem to become i nvolved i n si m i l a r occ upat ion s i n A mer ic a. A s
t he on ly ones who cou ld g row celer y, a nd were t he m a i n l a bor force for t he E a rl Fr u it C ompa ny
pioneer s i n t he a g r ic u lt u re a nd f ish i n g i ndu s t r y, t he y en r iched C a l i for n i a a nd ot her Paci f ic
i n Or a n ge C ou nt y. De velopment of t he cit r u s i ndu s t r y i n R iver side C ou nt y w a s dependent on
Up u nt i l t he m idd le of t he 19 t h cent u r y, C a l i for n i a’s fa r mer s h ad g row n
C h i nese A mer ic a n worker s. T he C h i nese clea red t he l a nd a nd pl a nted ne w crops – tobacco,
mos t ly wheat. T he favor a ble cl i m ate a l lowed t he beg i n n i n g of t he i nten sive c u lt iv at ion of cert a i n f r u it, veget a bles a nd f lower s. In t he E a s t C oa s t of t he Un ited St ates a s t ron g dem a nd for t hese produc t s e x is ted. Howe ver, t he s upply of t hese m a rket s bec a me pos si ble on ly w it h t he complet ion of t he t r a n scont i nent a l r a i l road.
Ju s t a s w it h t he r a i lw ay con s t r uc t ion, t here
020
021
一 0 九
0 0 九
一 0 九
Ga rden s were of ten loc ated on
W h i le mos t of t he C h i nese worked on bu i ld i n g t he r a i l road s, some C h i nese took up ot her
coa s t s t ates.
009
1980
008 08
一 0 九
1850
013
C h i nese A mer ic a n fa r m l a bor w a s es sent i a l to t he de velop-
在 美 國 的 中 國 食 物
4 t u r n of the 21st cen t u ry
n
0 0 九
1875
a not her for tou r i s t s. 012
2 the days of b ack l a sh
aut hent ic A si a n res t au r a nt s, t here were t wo menu s — one for people of A si a n descent a nd
047
116
117
一 0 九
0 0 九
一 0 九
hops, s u g a r beet s, s t r awber r ies, r a spber r ies, blueber r ies, a nd bl ack ber r ies. Mi g r a nt fa r m worker s h a r ves ted wheat, ot her g r a i n s, hops, apples, g r apes a nd pea r s a nd proces sed t hem for sh ippi n g.
Usi n g t hei r k nowled ge of f r u it-d r y i n g tech n iq ues, t he C h i nese beg a n t he r a isi n
i ndu s t r y a rou nd t he cit y of Fresno. In 1882, mos t of C a l i for n i a’s h a r ves t l a bor w a s C h i nese.
w a s a d i re m a npower shor t a ge i n t he e x pa nd i n g C a l i for n i a n a g r ic u lt u re sec tor, so t he wh ite
In yea r s to come, t hese wou ld become pa r t of t he fa bu lou s h a r ves t t h at C a l i for n i a now e x por t s
l a ndow ner s beg a n to put t hou s a nd s of C h i nese m i g r a nt s to work i n t hei r l a r ge-sc a le fa r m s a nd
to t he world.
n
046
一 0 九
0 0 九
1875
017
0 0 九
sea son a l worker s, but were i n fac t e x per ienced fa r mer s, whose v it a l e x per t ise t he C a l i for n i a n
ameRiCa’s ComFoRt Food Ca. 2004
||
C hine se-Ame r ic an Foo d He re and Abroad
the days oF BaCklash
ot her a g r ic u lt u r a l enter pr ises i n t he 1860s. Ma ny of t hese C h i nese l a borer s were not u n sk i l led 016
美 國 旗
在 美 國 的 中 國 食 物
054
055
120
121
032
0 0 九
一 0 九
0 0 九
一 0 九
0 0 九 九
2 the days of b ack l a sh
4 t u r n of the 21st cen t u ry
A mer ic a is a n at ion so com for t a ble w it h C h i nese c u isi ne t h at it is h a rd ly con sidered et h n ic 在 美 國 的 中 國 食 物
在 美 國 的 中 國 食 物
a ny more, accord i n g to Hud son R ieh le of t he Nat ion a l R es t au r a nt A s soci at ion. C h i nese c u isi ne is a lso a top food choice of you n ger eater s, who v ie w C h i nese a s t hei r com for t food, much a s t he bu r ger w a s to d r ive-i n-cr a z y ba by boomer s.
W hen t he A mer ic a n s i nv aded Ir aq, t he y ac t u-
a l ly brou g ht C h i nese-A mer ic a n c u isi ne w it h t hem. T here were t wo res t au r a nt s i n t he Green
排 斥 華 人 時 期
n
樹 莓
在 美 國 的 中 國 食 物
Ca. 1980
i ncrea si n g ly v isi ble a nd bet ter, but C h i nese food seem s to h ave s t a l led.” Twent y yea r s a go, A mer ic a n percept ion s of A si a n food cou ld be s u m med up i n one word: C h i nese. Si nce t hen,
t he q u a l it y of t he res t au r a nt s t h at ser ve t hese c u isi nes, pa r t ic u l a rly Japa nese, h a s soa red i n A mer ic a, C h i nese res t au r a nt s h ave s t a l led. For A mer ic a n d i ner s, t he C h i nese res t au r a nt e x per ience is t he s a me t i red rout i ne — u n i m a g i n at ive d ishes ser ved a m id d ated, pseudo-i mper i a l n
i Blackberry
décor — t h at A mer ic a n s h ave k now n for yea r s.
藍莓
日 本 壽 司
Ti m Z a g at, fou nder of t he Z a g at Su r ve y res t au r a nt g u ides, “ot her k i nd s of A si a n food bec a me
A mer ic a n s h ave de veloped appet ites for K orea n, Japa nese, T h a i a nd Viet n a mese fa re. Yet wh i le
黑 莓
h B lu e b e r r ie s
一 0 九
i Ja p ane s e S u s hi
2 the days of b ack l a sh
2 the days of b ack l a sh
i Raspberry
在 美 國 的 中 國 食 物
033
1980
g c a. 1859 – 1934
otheR asian CUisines
C h i nese food w a s pr ac t ic a l ly t he on ly A si a n food i n A mer ic a u nt i l t he 1980s. A ccord i n g to 在 美 國 的 中 國 食 物
2
4 t u r n of the 21st cen t u ry
1934
1875
芥末種子
c a n s, it w a s a t a s te of home.
h Mu s tard S e e d
i Am e r i c an F l a g
Z one t h at ser ved C h i nese-A mer ic a n food, a nd t he y were so popu l a r bec au se, for t he A mer i-
048
049
082
083
108
109
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一 0 九
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116 / 117 116
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g
4 Regions; 8 gReat tRaditions
蔥 C antone se S pic e s and S e asonin gs
d a rker, a nd r ic her s auces of ot her C h i nese
whel m i n g t he f l avor s of t he m a i n , pr i m a r y
c u i si nes. S c a l l ion s, s u g a r, s a lt, soy s auce,
i n g red ient s; t hese pr i m a r y i n g red ient s, i n
r ice w i ne, cor n s t a r c h , v i neg a r, ses a me oi l,
t u r n, shou ld be at t he pea k of t hei r f res h nes s
a nd ot her oi ls s u f f ice to en h a nce f l avor i n
a nd q u a l it y. T here i s no w idespread u se of
mos t C a ntonese cook i n g, t hou g h g a rl ic i s
f resh herbs i n C a ntonese cook i n g, cont r a s t-
u sed heav i ly i n some d i s hes, especi a l ly t hose
i n g w it h t he l i ber a l u s a ge seen i n Eu ropea n
i n wh ic h i nter n a l or g a n s, s uc h a s ent r a i ls,
c u isi nes a nd ot her A si a n c u i si nes s uc h a s
m ay em it u nplea s a nt odor s. Gi n ger, c h i l i
T h a i or Viet n a mese. Ga rl ic c h ives a nd cor i-
pepper s, f ive-spice powder, powdered wh ite
1 sou ther n cu isine
a nd perh aps bl a nd compa red to t he t h ic ker,
a re u sed i n modes t a mou nt s to avoid over-
四 大 地 域 ,
四 大 地 域 ,
八 大 傳 統
八 大 傳 統
i S c a l lio n s
八 大 傳 統
peaches, juju bes, apr icot s, cit r u s, lychees,
r ice, or a n ges, a nd t a ro ch a r ac ter is t ic of t he
A t tempt s to speci f y t he reg ion s of C h i nese
tod ay on Sh a n g h a i but ea rl ier on Ha n g z hou,
ba n a n a s, lot u s, a nd so on. Sout her n f r u it s
sout h. T he y tend to represent a c u isi ne of
cook i n g a re s u bjec t to debate. Tr a n sit ion s
Su z hou, a nd Na nji n g; sout her n , foc u sed on
h ave a lw ay s been nor t her n lu x u r ies, wh i le
t he Ya n g t ze Va l le y, wel l nor t h of t he C a n-
a re g r adu a l, blend s of reg ion a l cook i n g t y pi-
C a nton ; a nd wes ter n , foc u sed on C hen g du,
t he sout h i mpor t s soybea n s f rom t he nor t h.
tonese homel a nd but sout h of t he center of
c a l a lon g bor der s. One per son’s s u breg ion i s
C hon g q i n g (i n Sic hu a n) a nd C h a n g s h a (i n
On ly t he C h i n a-w ide on ion t r i be a nd t he
C h i n a. Moreover, i n recent dec ades r ice h a s
Re g ional Divisions
For m a ny t r ad it ion a l C a ntonese cook s, spices
Sh a ndon g
noRtheRn sChool
a not her per son’s reg ion , wh i le a t h i r d m ay
Hu n a n).
T h i s t i me-honored d iv i sion i s
c a bba ge-a nd-r ad ish fa m i ly t r a n scend bot h
i nv aded t he nor t h; fa s t-r ipen i n g ne w v a r i-
not t h i n k t he a rea’s cook i n g is d i s t i nc t ive at
i n adeq u ate. Fi r s t, it i s too t horou g h ly a m at-
a g r ic u lt u r a l a nd c u l i n a r y ba r r ier s to become
et ies a re g row n a s fa r nor t h a s Ma nchu r i a.
T he c l a s sic a l w ay to sepa r ate reg ion s
ter of el ite c u i si nes. Second, it g ives a whol ly
i mpor t a nt t h rou g hout.
T h is d iv ision is
T he r ice-ba sed mea l is now t y pic a l of fa nc y
i s i n ter m s of cit ies, wh ic h creates Pek i n g
u ndeser ved i mpor t a nce to t he r at her s l i g ht
q u ite d i f ferent f rom t h at c u r rent i n t he res-
c u isi ne t h rou g hout C h i n a.
(B eiji n g ) cook i n g, X i a n cook i n g, C a nton
d i f ferences bet ween Pek i n g a nd Hu n a n c u i-
t au r a nt t r ade. In bu si nes s, Nor the r n C hine se
wheat produc t s bec a me e ver more popu l a r
cook i n g, a nd so for t h. T here i s a lso a g roup-
si nes. A bet ter d iv i sion beg i n s w it h t he sepa-
c u isi ne is a ny t h i n g t h at is not C a ntonese. A
i n t he r ice reg ion-where gover n ment pol ic y
i n g of t he u rba n c u isi nes i nto f ive s t yles or
r at ion of t he nor t h — t he reg ion of wheat a nd
geog r aph ic a l ly compa r a ble A mer ic a n d iv i-
encou r a ges d iver si f ic at ion—a nd i n Ta iw a n,
s t yle a rea s: nor t her n , foc u sed on Pek i n g;
m i xed g r a i n s — f rom t he r ice reg ion i n t he
sion wou ld be bet ween t he food of sout h
Hon g K on g a nd t he over sea s com mu n it ies,
Hu n a n (or cent r a l), foc u sed tod ay on C hen g-
center a nd sout h. T he f r u it s a nd veget a bles
F lor id a a nd t h at of e ver y where else. T hu s,
whose c u isi nes der ive f rom sout her n C h i-
z hou; ea s ter n (or L ower Ya n g t ze), foc u sed
a re d i f ferent, t he nor t h bei n g t he l a nd of
Nor the r n C hine se res t au r a nt s of ten ser ve t he
nese a rea s. Tod ay, t here is t wo to t h ree t i mes
a l l. Ji a n g s u
Cuisines
spiCes
use of spiCes
四 大 地 域 ,
C onver sely,
A n hu i
a nder leaves a re not a ble e xcept ion s, a lt hou g h
pepper, s t a r a n i se a nd a fe w ot her spices a re
t he l at ter tend s to be a mere g a r n i s h i n mos t
u sed, but of ten spa r i n g ly.
n
Sic hu a n Z heji a n g
easteRn sChool
Hu n a n d ishes. C l a s sic C a ntonese s auces a re l i g ht 027
010
0 0 九
一 0 九
0 0 九
WesteRn sChool
G u a n g z hou
011
12
一 0 九
0 0 九
一 0 九
1 sou ther n cu isine
F uji a n
026
013
糰
fRuits + veggies
the easteRn sChool
easteRn
南 方 菜
Z he jiang, Fujian and Jian gsu C uisine s
E a s ter n cook i n g w a s de veloped i n a n a rea
wel l. Soups a nd soupy d ishes a re ver y popu-
where l a nd a nd w ater ( bot h f resh a nd s a lt)
l a r. Sh a n g h a i is k now n for it s u nu s u a l soup
meet. E a s ter n C h i nese c u isi ne is pr i m a r i ly a
inje c te d d ishes, wh ich a re meat ba l ls, du mp-
c u isi ne of s weet nes s. T h is reg ion u ses s u g a r,
l i n g s, or bu n s f i l led w it h a gel at i n a nd s tock
w i nes, s weet bea n pa s tes a nd v i neg a r s to pro-
m i x t u re a nd cooked u nt i l t he i n side is soup.
v ide s weet t a s tes a nd create s u bt let y of f l a-
B ec au se of t he French a nd Br it ish presence
vor. L i ke t he nor t h, ea s ter n cook s favor oi ly
t here i n t he 19 t h a nd 20 t h cent u r ies, Sh a n g-
d ishes, a lt hou g h t hese a re more s u bt le t h a n
h a i cook i n g i ncor por ates some Eu ropea n
i n t hose i n t he nor t h. Sea food is a bu nd a nt,
i n f luence. T here a re Sh a n g h a i-s t yle za kus ki
a s t he Ya n g t ze R iver d r a i n s i nto t he ocea n
(Ru s si a n cold appet i zer s) i n fa nc y res t au-
nea r Sh a n g h a i. T he l a kes a nd r iver t r i bu-
r a nt s, a nd French-s t yle c a kes a nd pa s t r ies i n
t a r ies prov ide a bu nd a nt f ish a nd shel l f ish
t he side w a l k c a fés.
4 e a ster n cu isine
四 大 地 域 ,
四 大 地 域 ,
017
122
123
038
039
一 0 九
0 0 九
一 0 九
0 0 九
一 0 九
八 大 傳 統
八 大 傳 統
g
016
spiCes
fRuits and vegetables
番 茄
Fr uits and Ve ge table s in C antone se C uisine
nel, wh ic h resem bles a l a r ge pu mpk i n ker nel
w i se) a nd more of t he t ropic a l a nd Wes ter n
or sm a l l a l mond i n appea r a nce a nd t a s te. One
der ived f r u it s a nd veget a bles speci a l to t he
of t he world ’s f i nes t nut s, it i s u sed r at her
reg ion. Suc h t ropic a l f r u it s a s lyc hees, lon-
spa r i n g ly i n t he sout h , but more com mon ly
g a n s, papay a s, g u av a s, a nd cit r u s a bou nd.
i n Sout hea s t A si a. It e x tend s a s fa r nor t h a s
Veget a bles more com mon here t h a n else where
F uji a n , but not ver y m a ny t rees occ u r nor t h
i n C h i n a i nc lude tom atoes, broccol i, c au l i-
of G u a n g don g. Suc h pl a nt s a s t he coconut a nd
f lower a nd ot her Wes ter n i a n a. O t her t ropi-
m a n ioc — t he l at ter a recent i mpor t f rom t he
c a l produc t s woven i nto c u i si ne i nc lude t he
Ne w World — a re e ven more def i n itely t ropi-
C h i nese ol ive or k an-lan, ac t u a l ly t he f r u it of
c a l. A n i mpor t a nt item of not-q u ite-food i s
C a n a r iu m A l bu m. P ic k led, It i s rem i n i scent
t he betel nut, t he f r u it of t he a rec a pa l m.
四 大 地 域 ,
2 w ester n cu isine
not rel ated. B et ter t h a n t he f r u it i s t he ker-
sout h u ses fe wer bea n s (soy, f res h , or ot her-
1 sou ther n cu isine
By compa r i son w it h ot her pa r t s of C h i n a, t he
中 國 四 方 八 大 菜 系
036
037
064
065
120
0 0 九
一 0 九
0 0 九
一 0 九
0 0 九
八 大 傳 統
g Fuji a n, Z heji a n g, Ji a n g s u
八 大 傳 統
東 方 菜
i To m a to
四 大 地 域 ,
n
fRuits + veggies
0 0 九
2
to t h is reg ion. Pork a nd pou lt r y a re u sed a s
easteRn Cuisine
G u a n g z hou
中 國 四 方 八 大 菜 系
i D ump lin gs
southeRn Cuisine
southeRn sChool
n
酸 乳 酪
produc t s by t he C h i nese t here, who h ave
but Ind i a cont i nued to dom i n ate t he c u lt u re
adopted yog u r t. T he prox i m it y to Ind i a, t he
of Ti bet a nd ot her nea rby a rea s, a nd Yu n n a n
i n f luence of loc a l Ti bet a n a nd q u a si-Ti bet a n
bor der s on Ind i a n-i n f luenced Bu r m a. Diver-
peoples, a nd t he i mpor t a nt set t lement of
sit y a lso c a me to Yu n n a n w it h sold ier s a nd
Mon gols i n t he a rea i n t he d ay s of K u bl a i
gover n ment of f ici a ls who were sent to ad m i n-
K h a n proba bly a l l cont r i buted to t h i s sit u-
i s ter t h i s for merly remote out pos t of empi re.
2 w ester n cu isine
pl ateau fel l u nder C h i nese c u lt u r a l i n f luence, 四 大 地 域 ,
088
089
142
0 0 九
一 0 九
0 0 九
e x i les, of ten of f ici a ls who were once h i g h ly pl aced a nd a ble to i nt roduce el ite d i s hes f rom
雞 蛋
四 大 地 域 , 八 大 傳 統
i Egg
D u r i n g some dy n a s t ies, m a ny of t hese were
when bot h Ind i a n a nd C h i nese
一 0 九
cent u r ies
bc
v a r iou s pa r t s of C h i n a.
n
i n f luence w a s s t ron g, were c at t le keeper s
at ion , q u ite u n iq ue i n t r ad it ion a l C h i n a. E a rly c u lt u res of Yu n n a n , bac k i n t he l a s t
八 大 傳 統
引 序
i Yo g ur t
八 大 傳 統
121
noRtheRn
A not her odd it y of Yu n n a n i s t he u se of d a i r y
5
3 norther n cu isine
Yunnan P rovinc e of Sic huan
四 大 地 域 ,
RefeRenCes + index
yunnan yoguRt
yoguRt
of a Greek g reen ol ive, t hou g h t he t rees a re
w it h Ind i a n-der ived hu mped c at t le. L ater t he
韭菜
h Leek
094
095
一 0 九
0 0 九
一 0 九
143
_ Descr ipt ion // Histor y Book Deta i l
_ c h a p ter 0 9 //
Histor y Book s
T h a n k you to a l l t he fa m i ly, f r iends, classm ates, a nd i n st r uc tor s t h at helped my a lon g my t hesis pat h. T h is projec t h as been one of t he most rewa rd i n g—a nd t r y i n g, t i r i n g, m i nd bog gl i n g, pat ience test i n g, a n x iet y produci n g, sel f-con f idence d roppi n g and boost i n g, sat isf y i n g, wonderf u l, creat iv it y st retch i n g, f u l f i l l i n g, hu m bl i n g a nd va lu a ble —lea r n i n g ex per iences i n my desi g n ca reer. I a m ver y g ratef u l to h ave h ad t he oppor t u n it y to work on t h is projec t a nd to sh a re it w it h ot her s. You k now you’ve chosen t he r ight topic for you r t hesis when, even a f ter you’ve successf u l ly presented a nd completed you r f i n a l mfa t hesis re v iew, you st i l l wa nt to cont i nue work on you r projec t. I a m luck y enou gh to say I h ave done ju st t h at.
118 / 118
_ O N E F O U R E I G H T //
Bet h Shu i-Ya n Won g