Core Insights - The book "Grains of China: Tracing the Origins of Chinese Snacks, Pastries, and Staples" by Wang Renxing explores the rich history and cultural significance of Chinese food, emphasizing the wisdom of ancient culinary practices over thousands of years [2][4] - It highlights the continuity of Chinese grain civilization through various traditional foods that have persisted over time, such as millet porridge, rice cakes, and dumplings [3][4] - The author expresses concern over the loss of traditional culinary techniques due to industrialization, despite government efforts to protect intangible cultural heritage [4][5] Summary by Categories Cultural Significance - Chinese food culture is recognized as an important aspect of cultural soft power, with increasing public interest in the historical and cultural contexts behind traditional dishes [2][3] - The book provides new interpretations of the origins of various foods, such as the differences between Chinese steamed buns and European bread, and the influence of ingredients like corn and sweet potatoes from the Americas [2] Historical Context - The book is based on over 40 years of research and categorizes cooking methods into four types: boiling, steaming, frying, and baking, tracing their development over the last 10,000 years [2][4] - It documents over 100 classic grain-based dishes, revealing their historical evolution and cultural significance [2][3] Preservation of Tradition - The author aims to document and preserve traditional culinary techniques that are at risk of being lost, emphasizing the importance of maintaining these cultural practices for future generations [4][5] - The book includes 589 valuable images, including archaeological food remains and historical cooking tools, providing visual evidence of the evolution of staple foods like noodles and dumplings [4][5]