CHoWline: The Rise of Tea Culture in China

This review appeared in the December 2018/January 2019 issue of CHowline, the monthly newsletter of the Culinary Historians of Washington, DC. The book is a deep and detailed look at how tea became a marker of refinement and connoisseurship in China, much as we use fashion, food, and travel as markers today.

Join CHoW, either online or at a meeting! We’d love to hear your food stories!

 

 

About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, drinking, drinks, history and tagged , , , . Bookmark the permalink.

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