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This collection of essays examines aspects of the history of food and drink in China through an innovative, interdisciplinary lens. Arranged in chronological and thematic order, the chapters present the research of a diverse group of international scholars and cover subjects ranging from Han period tomb paintings, jade goblets used for ceremonial elixirs and pottery figurines of kitchen servants, to Tang gold vessels, Ming porcelain wine cups and 18th century imperial tea houses. This volume can therefore be read as a material history of Chinese food and drink through utensils and ingredients such as tea and wine, as well as a developmental survey of drinking and dining practices, food cultures and culinary concepts in historical China. It will appeal to anyone with an interest in Chinese culinary history, Chinese art and archaeology, as well as world food cultures.