Foreword Introduction The Role of Food in Meeting Human Needs 1. Food in Ritual and Musical Traditions 2. The Sacrificial and Communicative Role of Cuisine 3. Dietary Culture and State Governance 4. Exchange and Transmission of Emotions at the Dining Table 5. Gourmet Food and the Path to Spiritual Healing 6. Regional Cuisine and the Spread of Local Culture 7. Culinary Arts and Gastronomic Aesthetics 8. Gourmet Brands and the Shaping of City Image The Making of a City of Gastronomy 1. A Diverse Landscape and a Variety of Ingredients 2. The Flourishing Trade and Culinary Traditions of Sichuan 3. Immigration and the Innovation of Sichuan Cuisine 4. Harmony Between Officials and Citizens: The Banquet Traditions of Chengdu 5. Nourishment Through Food: The Essence of Healthy Living 6. Vegetarian Dishes: No Less Delicious 7. Popularization and Commercialization of Gourmet Food Chengdu Food in Cultural Relics, Literary Works and Historical Records 1. Rice at Baodun Site and the First Stove of Chengdu 2. The Fascinating Cookware: Tripod Vessels and Sharp-Bottomed Cups 3. The Ancient Kitchens on Han Dynasty Bricks 4. Chang Qu's Commentary on the Flavors of Chengdu Cuisine 5. The Grand Banquets of Noble Families 6. The Historical Stories Behind the Delicacies 7. Su Shi's Culinary Repertoire 8. Sauce: The Soul of Sichuan Cuisine 9. Fine Alcoholic Beverages in Ancient Poems 10. The Comfort and Leisure Brought by a Cup of Tea 11. Mutton Soup on the Winter Solstice 12. Seasonings and the Harmony of Flavors The Modern Development of Chengdu Food 1. The Transmission and Development of Sichuan Culinary Techniques 2. Modern Tableware Brings in New Aesthetics of Dining 3. Culinary Innovations in the New Era 4. Sichuan Cuisine Served at State Banquets 5. Chengdu's Strong Spending Power and Nighttime Economy 6. The New Culinary Wave Driven by Tourism Development 7. The International Fans of Chengdu Delicacies Afterword
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