The Science of Chinese Cooking

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways—padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds—such as fake organics and the scandal of Chinese babies being fed bogus milk powder.

A modern, easy-to-understand cookbook and guide to the Compendium of Materia and Medica—the most comprehensive book ever written about Traditional Chinese Medicine (TCM).