All under Heaven

In this succinct yet ample work, Zhao Tingyang, one of China’s most distinguished intellectuals, provides a profoundly original philosophical interpretation of China’s story and also develops a Chinese worldview for the future. Over the past few decades, the question W here did China come from? has absorbed the thoughts of many of China's best historians. Zhao, keenly aware of the persistent and pernicious asymmetry in the prevailing way scholars have gone about theorizing China according to Western concepts and categories, has tasked both Chinese and Western scholars to "rethink China." Zhao introduces what he terms a distinctively Chinese centripetal "whirlpool" model of world order to interpret the historical progression of China’s tianxia (All under Heaven) identity construction. In this book, Zhao forwards a compelling thesis not only on how we should understand China, but also on how China until recently has understood itself.

In this succinct yet ample work, Zhao Tingyang, one of China’s most distinguished intellectuals, provides a profoundly original philosophical interpretation of China’s story and also develops a Chinese worldview for the future. Over the past few decades, the question W here did China come from? has absorbed the thoughts of many of China's best historians. Zhao, keenly aware of the persistent and pernicious asymmetry in the prevailing way scholars have gone about theorizing China according to Western concepts and categories, has tasked both Chinese and Western scholars to "rethink China." Zhao introduces what he terms a distinctively Chinese centripetal "whirlpool" model of world order to interpret the historical progression of China’s tianxia (All under Heaven) identity construction. In this book, Zhao forwards a compelling thesis not only on how we should understand China, but also on how China until recently has understood itself.

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. -- Los Angeles Times: Favorite Cookbooks of 2016