Bøger om Kina

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Herbert Allen Giles (8 December 1845 - 13 February 1935) was a British diplomat and sinologist who was the professor of Chinese at the University of Cambridge for 35 years. Giles was educated at Charterhouse School before becoming a British diplomat in China. He modified a Mandarin Chinese romanisation system established by Thomas Wade, resulting in the widely known Wade-Giles Chinese romanisation system. Among his many works were translations of the Analects of Confucius, the Lao Tzu (Tao Te Ching), the Chuang Tzu, and, in 1892, the widely published A Chinese-English Dictionary.Herbert A. Giles was the fourth son of John Allen Giles (1808-1884), an Anglican clergyman. After studying at Charterhouse, Herbert became a British diplomat to Qing China, serving from 1867 to 1892. He also spent several years (1885-1888) at Fort Santo Domingo in Tamsui, northern Taiwan. He was the father of Bertram, Valentine, Lancelot, Edith, Mable, and Lionel Giles. In 1897 Herbert Giles became only the second professor of Chinese language appointed at the University of Cambridge, succeeding Thomas Wade. At the time of his appointment, there were no other sinologists at Cambridge. Giles was therefore free to spend most of his time among the ancient Chinese texts earlier donated by Wade, publishing what he chose to translate from his eclectic reading in Chinese literature.His later works include a history of the Chinese Pictorial Art in 1905 and his 1914 Hibbert Lectures on Confucianism which was published in 1915 by Williams and Norgate. He dedicated the third edition of Strange Stories from a Chinese Studio (1916) to his seven grandchildren, but at the end of his life was on speaking terms with only one of his surviving children. An ardent agnostic, he was also an enthusiastic freemason. He never became a Fellow at one of the constituent colleges of the University of Cambridge, despite being a university professor for 35 years. He finally retired in 1932, and died at 89. (wikipedia.org)

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Embark on a gastronomic adventure with our meticulously curated collection of 60 authentic Chinese recipes. Immerse yourself in the rich culinary traditions of China as you explore a diverse range of dishes that capture the essence of its vast and varied regions.From the fiery spices of Sichuan to the delicate flavors of Cantonese cuisine, this cookbook is a celebration of the incredible diversity found in Chinese cooking. Each recipe is thoughtfully crafted to bring the true essence of Chinese culinary artistry to your kitchen.Discover the secrets behind iconic dishes such as Chinese Black Bean Chicken, Mongolian Beef, Egg Drop Soup, and Szechuan Shrimp. The cookbook also includes lesser-known gems like Lion's Head Meatballs, Congee with Century Egg, and Red Braised Pork Belly, offering a balanced mix of familiar favorites and delightful surprises.With detailed, step-by-step instructions and accessible ingredients, both novice and seasoned cooks can easily recreate these mouthwatering dishes at home. The book also provides insights into the cultural significance of each recipe, allowing you to appreciate the stories and traditions that make Chinese cuisine truly special.It's a culinary journey that invites you to explore the heart and soul of Chinese cooking. Whether you're hosting a dinner party or seeking new culinary adventures, this cookbook is your passport to creating authentic, delectable Chinese dishes that will transport you straight to the streets of Beijing or the teahouses of Shanghai.Unlock the secrets of Chinese gastronomy and bring the magic of the Orient to your dining table. Elevate your cooking skills and embark on a flavorful exploration of China's culinary treasures right in the comfort of your own home.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Enjoy fresh, simple, delicious, and satisfying Chinese food?including many takeout classics?without ever leaving home!With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor. Ching's Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthfully than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including:Traditional Hot and Sour SoupFive-Spice Salted Shrimp with Hot Cilantro SauceCrispy Sweet Chili Beef PancakesKung Po ChickenBlack Pepper Beef and Rainbow Vegetable Stir-FrySingapore NoodlesEgg and Asparagus Fried RiceInterspersed with entertaining personal stories and suggestions for exciting variations on classic recipes, Ching's Everyday Easy Chinese takes readers on a culinary journey that delightfully blends ancient and modern, yin and yang, experimentation and intuition?and ends with perfectly balanced and tantalizing fare that will inspire even the most stalwart takeout devotees.

Spremite se na nezaboravno putovanje oko svijeta kroz kinesku kuhinju s knjigom "Kineski Okusi" autora Ivana Lia. Ova kuharica predstavlja neodoljive okuse i bogatstvo kineske kuhinje te pru¿a autenti¿ne recepte i tajne koje ¿e vas odu¿eviti.Ivan Li, strastveni kuhar i poznavatelj kineske kulture, vodi vas na putovanje kroz raznolike regije Kine, od Pekinga do Sichuana, pru¿aju¿i vam uvid u razli¿ite stilove i okuse kineskog kuhanja. Svaka stranica knjige otvara vrata bogatom svijetu zäina, tehnika kuhanja i tradicionalnih jela."Kineski Okusi" nije samo obi¿na kuharica; to je istinski vodi¿ za isträivanje i razumijevanje kineske kuhinje. Ivan dijeli svoje duboko znanje o kineskim sastojcima, tehnikama kuhanja i povijesti jela, ¿to ovu knjigu ¿ini neprocjenjivim izvorom za sve ljubitelje kineske kuhinje.Recepti su jasno objänjeni i prilagöeni svim razinama kulinarskog umije¿a, omogu¿uju¿i vam da pripremite autenti¿na kineska jela u vlastitoj kuhinji. Od aromati¿nih juha do hrskavih pohanih sastojaka, "Kineski Okusi" ¿e vas inspirirati da isträujete i stvarate okuse Azije kod ku¿e.Pripremite se za kuhanje s mirisima i okusima Kine u svom domu. "Kineski Okusi" vas vodi na putovanje kroz kinesku kuhinju, pru¿aju¿i vam alate i znanje za istinsko u¿ivanje u kineskim specijalitetima. Otkrijte tajne kineske kuhinje i u¿ivajte u nevjerojatnom svijetu okusa.

This book focuses on several specific features characterizing Chinäs economy in the Mao era (1952¿1976), and discusses whether and how they are related to the new economic strategy called ¿reforms and opening-up¿ under Deng Xiaoping¿s leadership with the result of the aftermath of well-known rapid growth. It provides the reader with basic knowledge of the continuity and discontinuity between the Mao and Deng eras. Readers are provided with some important clues for thinking about how Maoist China could have contributed to or alternatively prevented today¿s economic development. The topics addressed here include a brief overview of economic development under Mao, significant differences between Mao and Deng economics, and socialist transformations during the early Mao era. These include collectivization as well as communization and the effects on agricultural productivity; water supply construction drives utilizing a vast amount of rural surplus labor; rural finance; the effects on national savings, and the development of heavy and light industry. Also considered are the effects on the socialist industrialization, rural small-scale industries during the Cultural Revolution and their aftermath, and the realities of social life in a Third-front construction site promoted by Mao¿s military strategy in the 1960s. This book is highly recommended to readers who are interested in contemporary Chinäs economy, particularly to scholars and students. The volume gives new insight into the background or preconditions that made possible historically rare miracles of the Chinese economy after Mao.

Journey into the Abyss: The Definitive Horror Coloring Experience"Embark on an exhilarating adventure with our 'Dark Fantasy Horror Coloring Book' as it submerges you into a realm of shadows and thrills through the medium of coloring.Explore pages teeming with nightmarish scenes, featuring terrifying creatures, malevolent clowns, monsters, zombies, and more-each eagerly awaiting your artistic touch to bring them to life.Crafted for both men and women, this enthralling coloring odyssey guarantees a mesmerizing and adrenaline-infused experience. Seize your preferred colors and plunge into the depths of your imagination, but ready yourself for the potent sensations and intense emotions that will accompany you as you give vitality to these spine-chilling horrors. Our 'Dark Fantasy Horror Coloring Book' is not merely a gift; it's an open invitation to let your creativity flourish amidst the shadows.

This book comprehensively investigates the position of Chinäs working class between the 1980s and 2010s and considers the consequences of economic reforms in historical perspective. It argues the case that, far from the illusion during the Maoist period that a new society had been established where the working classes held greater political and economic autonomy, economic reforms in the post-Mao era have led to the return of traditional Marxist proletariats in China. The book demonstrates how the reforms of Deng Xiaoping have led to increased economic efficiency at the expense of economic equality through an extensive case study of an SOE (state-owned enterprise) in Sichuan Province as well as wider discussions of the emergence of state capitalism on both a micro and macroeconomic level. The book also discusses workers¿ protests during these periods of economic reform to reflect the reformation of class consciousness in post-Mao China, drawing on Marx¿s concept of a transition from äclass-in-itself' to a ¿class-for-itself¿. It will be valuable reading for students and scholars of Chinese economic and social history, as well as political economy, sociology, and politics.

Imbarcati in un avvincente viaggio culinario attraverso la Cina con "Gusti della Cina", il nuovo libro di cucina dell'esperto culinario Marco Li. Questo libro ti condurrà alla scoperta di una delle cucine più affascinanti e variegate al mondo, invitandoti a sperimentare sapori autentici e segreti della tradizione orientale.Marco Li, appassionato di cucina cinese, ha creato una raccolta straordinaria di ricette autentiche che ti permetteranno di immergerti completamente nella cultura culinaria della Cina. Dalle pietanze tradizionali alle creazioni innovative, "Gusti della Cina" ti offre un'ampia varietà di opzioni per soddisfare ogni tuo desiderio gastronomico.Questo libro non si limita a presentarti le ricette, ma ti guida anche attraverso i segreti della cucina cinese. Scoprirai come bilanciare gli aromi, come preparare deliziosi piatti wok e come svelare i misteri degli ingredienti orientali.Che tu sia un appassionato di cucina cinese o un principiante alla ricerca di nuove avventure culinarie, "Gusti della Cina" ti aiuterà a portare in tavola autentici piatti cinesi con facilità e sicurezza. Le istruzioni dettagliate e i consigli di Marco renderanno ogni tua preparazione un successo."Gusti della Cina" è molto più di un semplice libro di cucina, è un'immersione totale nella tradizione culinaria di un paese straordinario. Sarai sorpreso dai risultati e felice di condividere questi piatti con amici e familiari. Preparati a un viaggio culinario indimenticabile attraverso la Cina.

The book provides a general review of the processes of social-economic and population development of the Chinese society from 1949 to 2021, the interactions between the two, and a detailed study of the economic and population policies at different stages of social development. Based on legal documents and policies, plenty of historical facts and personal experiences, the book reveals a vivid representation of what happened in that difficult era, especially how greatly the Chinese people suffered in the strict implementation of the enforced birth control policies, as well as the wounds and scars in their human bodies, traumas and grief deep in their psyche. All those have resulted in serious problems and have a profound impact on China's economic and population development.

Wang Wei has traditionally been considered one of the greatest of Tang dynasty poets, together with Li Bo and Du Fu. This is the first complete translation into English of all of his poems, and also the first substantial translation of a selection of his prose writings. For the first time, readers encountering his work in English translation will get a comprehensive understanding of Wang Wei's range as a poet and prose writer. In spite of the importance of Wang Wei's poetry in the history of Chinese literature, no one has attempted a complete translation of all of his surviving poems; moreover, even though he was known for his skill in composing prose pieces in the recognized genres of his day (especially as a writer of commissioned compositions), very little of his prose has been translated. This translation will enable students with limited or no knowledge of Chinese to get a full sense of Wang Wei's compositional range. Moreover, since Wang Wei was known for being a devout Buddhist, having the complete poetry available in reliable translation as well as all of the prose that is connected to the Buddhist faith will be useful to students of Chinese religion.

In the inner bosom of my conscience, I sowed the divine seeds of Your goodness. Day and night I tended them; but when they were already sprouting their tender leaves, the scorching sun of my desires and the wind of my restless thoughts of the past and of the future burned their leaves and scattered Your work in me. But, I will not give up, I will sow again and again in the secret soil of my conscience, until Your love bears fruit in me, whether it takes me a lifetime or an infinite chain of lifetimes, I will not give up. I will continue to sow Your blessings in the heart of my conscience, until I find the sacred place where the heat of my desires and the voracity of my thoughts can no longer tread or desecrate. I will continue to sow Your seeds of goodness within my faith and, when there is no room left in the finite field of my individual consciousness that is not saturated with the fruit of Your love, then, in silence, when all sleep, I will continue to sow Your seeds of blessing in the minds of all Your other children. Thus, when the field of consciousness is overflowing with the fruit of Your love, we will realize that You are our only real Eternal and unfathomably blissful Self.

This book provides a systematic account of the development of agriculture and agricultural civilization in ancient China. It mainly discusses the birth of traditional agriculture, the characteristics and advantages of traditional agricultural economy, traditional agricultural knowledge and technology system, flexible land relations and ownership structure, extensive irrigation system and water conservancy projects, complete policies and measures to emphasize agriculture, the three agricultural expansion processes, the value pursuit of revering agriculture, and the plight and decline of traditional agriculture.

Plongez dans un monde de saveurs exquises avec Élise Chen, l'auteure du livre sensationnel "Les Délices de la Cuisine Chinoise : Un Voyage Gourmand en Orient". Ce livre est bien plus qu'un simple recueil de recettes ; il vous invite à un voyage culinaire fascinant à travers la Chine, où authenticité et raffinement se rencontrent.Élise Chen vous révèle les secrets de la cuisine chinoise et vous emmène dans un périple gustatif inoubliable. Les recettes authentiques qu'elle partage sont un hommage à la richesse de la culture gastronomique chinoise, mettant en valeur une variété de saveurs, de textures et d'arômes.Ce livre incarne l'essence même de la cuisine chinoise, tout en offrant des instructions claires et accessibles pour vous aider à recréer ces plats délicieux dans votre propre cuisine. Que vous soyez un novice ou un cuisinier expérimenté, vous trouverez dans ces pages une source d'inspiration inépuisable pour émerveiller vos convives.Explorez des plats traditionnels et contemporains, des recettes de rue aux mets de banquet, et découvrez comment la cuisine chinoise est bien plus qu'un simple repas, c'est une expérience culturelle. Si vous êtes prêt à éveiller vos papilles à de nouvelles sensations et à explorer la riche palette de saveurs chinoises, "Les Délices de la Cuisine Chinoise" est le guide parfait pour vous. Laissez-vous guider par Élise Chen et embarquez pour un voyage culinaire captivant en Orient.

Explorez l'univers fascinant de la cuisine chinoise avec Wei Chen, l'auteur du livre "Saveurs de la Chine: L'Art Culinaires de la Cuisine Chinoise". Ce livre est une invitation à un voyage gustatif inoubliable à travers la Chine, où les saveurs, les traditions et la diversité culinaire se rencontrent pour créer une expérience gastronomique hors du commun."Saveurs de la Chine" vous offre l'opportunité de plonger dans les délices de la cuisine chinoise, réputée pour sa richesse en saveurs, ses techniques de cuisson variées et sa culture culinaire millénaire. Wei Chen vous guide à travers cet art culinaire unique.Dans ce livre, vous découvrirez une variété de recettes authentiques provenant des différentes régions de la Chine, des plats épicés du Sichuan aux dim sum délicats de Canton, en passant par les nouilles savoureuses du Nord. Wei partage avec vous les secrets de la préparation des plats chinois à la maison, en mettant l'accent sur la qualité des ingrédients et les techniques de cuisson traditionnelles.Que vous soyez un amateur de cuisine chinoise ou que vous souhaitiez explorer de nouveaux horizons culinaires, ce livre vous inspirera à cuisiner avec passion et à découvrir les trésors cachés de la cuisine chinoise. "Saveurs de la Chine" est votre guide pour maîtriser l'art de la cuisine chinoise et créer des plats qui évoquent la richesse culturelle de la Chine.Si vous désirez savourer la diversité des saveurs chinoises et devenir un maître de la cuisine chinoise, "Saveurs de la Chine" est votre complice idéal. Laissez-vous guider par Wei Chen dans un voyage culinaire extraordinaire et commencez à créer des plats chinois authentiques qui enchanteront vos papilles. Votre aventure gastronomique commence ici.

Sanyu: His Life and Works in Oil traces the life of theChinese artist (1895-1966) from his early years in Chinaand Japan, to his artistic experimentation and developmentin Paris and New York, ending in his tragic death,impoverished and forgotten. Today, however, Sanyu is oneof the most coveted Chinese modern artists. An examinationof his life reveals that it was precisely the polaritiesand tensions he experienced that spurred him to create aunique pictorial language that so dynamically integratedthe spirit of Western modernity with centuries-old establishedChinese traditions. Sanyu metamorphosed froma Chinese artist of the modern period to a modernistwith Chinese cultural roots. These intersecting dynamicsresulted in a hybridization previously unseen.Featuring examples of his works of all genres and drawingon a wealth of archival material as well as personal storiesrecounted by people who knew Sanyu, this biography is themost comprehensive record of Sanyu's life to date.

Välkommen till "Kinesisk Kökskonst," en förtrollande kokbok författad av Lin Chen. Denna bok är din inbjudan till en smakresa genom Asiens kulinariska skattkammare, där du kommer att utforska de fascinerande smakerna, teknikerna och hemligheterna i kinesisk matlagning."Kinesisk Kökskonst" är mer än bara en samling recept; det är en hyllning till Kinas rika matkultur och dess förmåga att förföra dina smaklökar. Lin Chen delar med sig av sin passion för kinesisk mat och bjuder in dig att upptäcka de många smakvariationerna från olika regioner i Kina.Denna bok vänder sig till alla som älskar den kinesiska matens mångfald och smakrikedom. Recepten är noggrant utvalda för att erbjuda variation och äkthet, med rätter som sträcker sig från Sichuans kryddiga smaker till Kantonprovinsens delikata dim sum.Lin Chen guidar dig genom de traditionella kinesiska matlagningsteknikerna och delar värdefulla tips om hur du väljer de bästa ingredienserna och balanserar smakerna för att skapa autentiska kinesiska rätter i ditt eget kök.Oavsett om du är en erfaren kock med erfarenhet av kinesisk matlagning eller nybörjare när det gäller asiatiskt kök, är "Kinesisk Kökskonst" din pålitliga följeslagare på vägen till en smakresa du sent kommer att glömma. Låt Lin Chen inspirera dig att utforska den spännande världen av kinesisk matlagning och skapa smaker som tar dig direkt till Kinas gator och krogar.